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New Year's chicken with mushrooms and pancakes

Holiday Stuffed Chicken with Mushrooms and Crêpes

Surprise your guests with a baked chicken that has a hidden surprise inside! It's served as a cold appetizer — a festive chicken stuffed with crêpes.

Varvara

Recipe author

New Year's chicken with mushrooms and pancakes

Composition / ingredients

Servings:

Chicken

1.5

Mushrooms

200

Ready-made crêpes (6 crêpes)

360

Eggs

Onion

Hard cheese

100

Sour cream (or mayonnaise)

Butter (for frying)

Garlic

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 14 g

Fats 47 % 17 g

Carbohydrates 14 % 5 g

221 kcal

GI: 20 / 0 / 80

Cooking method

Step 1:

Gather the ingredients.
Step 2:

Remove the skin from the chicken.
Step 3:

Sauté the mushrooms and onion.
Step 4:

Grind the chicken meat into a filling.
Step 5:

Mix all the components together.
Step 6:

Fill the crêpes.
Step 7:

Stuff the chicken skin.
Step 8:

Brush with mayonnaise or sour cream.
Step 9:

Bake for about an hour.
Step 10:

Now chill it under a weight and serve.
Step 11:

So delicious!

First, here's how to skin the chicken. Rinse the chicken and pat it dry with paper towels. Carefully peel off the skin, cut off the tail, and remove the fat layers on the outside. Cut the legs at the joints and tuck them inside; trim the wings at the joints. Pull the skin off the chicken like a stocking. Rub the inside with salt and pepper and refrigerate. For the filling: take the meat off the bones and run it through a meat grinder. Finely chop the onion and the mushrooms. Sauté the onion in butter with salt and pepper until soft, then transfer to a bowl. In the same pan, cook the mushrooms with salt and pepper until the liquid evaporates, then add a little butter and fry until golden. Let cool slightly. Add the mushrooms, onion, salt, egg, and pepper to the ground meat and mix well. Spread the filling about 3–5 mm thick over each crêpe and sprinkle grated cheese on top. Roll the crêpes into logs with the filling inside. Tuck the crêpe rolls into the chicken skin. Pin the skin closed with toothpicks, and tie the wings and legs with kitchen twine to hold a nice shape. Brush the skin with mayonnaise or with sour cream mixed with crushed garlic. Set the stuffed chicken on a greased baking sheet. Prick the skin in a few spots with a toothpick so it won't burst. Bake at 350°F (180°C) for 60–80 minutes. Cool the finished chicken and place it breast-side up on a dish. Cover with a plate, set a weight on top, and refrigerate overnight. Cut the chicken crosswise into 2 pieces, then into slices about 3/4 inch thick. Garnish with fresh herbs or vegetables to serve.