John Myers
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Roast Pesto Chicken with Chanterelle Bread Filling and Vegetables
The perfect roast pesto chicken with chanterelle bread filling and vegetables recipe with a picture and simple step-by-step instructions.
for the filling
- 3 tbsp Basil pesto
- 1 tbsp Vegetable oil
- 200 ml Chicken broth
- 1 piece Onion small
- 1 tbsp Vegetable oil
- 200 g Fresh chanterelles
- 70 g Dumpling bread or an old bread roll
- 1 piece Egg free range
- 50 ml Milk
- 1 tbsp Chopped parsley
Besides
- 100 g Carrots
- 100 g Celery bulb
- 1 piece Onion
- 1 piece Paprika
- 1 piece Clove of garlic
- 1 tbsp Vegetable oil
- 1 tbsp Herbs, parsley, thyme …
for seasoning
- Salt and pepper
for garnish
- 2 disc Lemon
- A few pArsley leAves
Zubereitung der Pfifferling-Semmel-Füllung
- Use a stiff brush or knife to remove any remaining soil from the chanterelles and cut into small pieces. Cut the peeled onion into small cubes.
- Heat 1 tablespoons of vegetable oil in a pan, fry the onion in it. Add the chanterelles and fry for 3 – 5 minutes, season with salt and pepper. Let the mushroom mixture cool down.
- Put the dumpling bread (or an old bread roll, cut into small pieces) in a bowl. Add the mushroom mixture and finely chopped parsley. Whisk the egg with milk and pour in, season well and knead, ideally with your hands. Let the chanterelle and roll mixture stand for 30 minutes.
Zubereitung des Pesto-Brathuhnes
- Thoroughly wash the outside and inside of the roast chicken with cold water and dry. Using an oiled wooden spoon, carefully remove the skin from the meat on the breast and legs. Carefully push the basil pesto under the skin with a spoon and distribute it evenly by gently pressing with your hands.
- Rub the inside of the chicken vigorously with salt and pepper and fill with the chanterelle bread mixture. Close the opening with small skewers or cooking twine and tie the chicken legs together to prevent the legs from spreading too far when roasting.
- Place the filled chicken in a suitable ovenproof dish, pour 200 ml of chicken stock on it, brush with oil and cook in a preheated oven at 180 degrees for about 80 minutes. In the meantime, pour over the frying juice over and over again.
Preparation of the vegetables
- Meanwhile, clean the carrots, bell peppers, celery and onions and cut into bite-sized pieces. Chop the garlic cloves. Mix 1 tbsp vegetable oil, salt, pepper, garlic and herbs in a bowl. Add the vegetables and mix.
- After 50-55 minutes of cooking time, add the vegetables to the roast chicken, spread them on the bottom of the roasting pan and finish frying for another 30 minutes until the pesto chicken with the chanterelle bread filling is nice and crispy brown.
Serving
- Remove the roast chicken, cut in two with a sharp knife. Take out the spicy chanterelle filling. Place the two roast chicken halves in preheated plates, place the filling and the vegetables next to them. Garnish with parsley and lemon wedge and serve.
!!!
- The filling tastes just as great with other mushrooms.
- ~ ♥ ~ Have fun with the preparation and bon appetite! ~ ♥ ~
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