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Stuffed Farmer’s Chicken in Oven Crispy with Young Vegetables (Larissa Marolt)
The perfect stuffed farmer’s chicken in oven crispy with young vegetables (larissa marolt) recipe with a picture and simple step-by-step instructions.
- 1 kg Roast chicken
- 2 Pc. Rolls old
- 200 g Peas
- 2 Pc. Eggs
- 2 tbsp Flour
- 125 ml Milk
- 1 Pc. Rosemary sprig
- 1 shot White wine
- 6 Pc. Seasonal vegetables
Fried chicken
- First loosen the bones and then salt and pepper the chicken. Cut the bread into cubes and mix with peas (1/3 of the filling), eggs, flour and milk for the filling and fill the chicken with it. Bake in the preheated oven at approx. 160 degrees for 60-70 minutes. Add rosemary to the roast towards the end and season with salt and pepper if necessary.
sauce
- For the sauce, chop the released chicken bones and fry the cut vegetables, season with tomatoes and deglaze with white wine. Now let everything cook on a low flame, pass through and season with salt, pepper and possibly a little cream. Clean, steam and season the vegetables.
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