Hungarian Stuffed Under The Skin Chicken Recipes

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HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN



Hungarian Stuffed-Under-The-Skin Chicken image

Provided by Joan Nathan

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
4 medium onions, 2 finely chopped and 2 quartered
1 cup thinly sliced button or wild mushrooms
2 cloves garlic, minced
6 thick slices challah or other bread
1 large egg, lightly beaten
2 tablespoons chopped parsley
Salt and freshly ground black pepper
1/2 teaspoon Hungarian sweet paprika, more as needed
1 3-to 4-pound chicken, quartered
1/2 pound trimmed green beans
4 carrots, peeled, trimmed and cut into large chunks

Steps:

  • Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Sauté until lightly browned, about 5 minutes.
  • Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
  • Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with 1/2 teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
  • In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.

Nutrition Facts : @context http, Calories 877, UnsaturatedFat 34 grams, Carbohydrate 52 grams, Fat 50 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 12 grams, Sodium 1301 milligrams, Sugar 11 grams, TransFat 0 grams

HUNGARIAN CHICKEN



Hungarian Chicken image

Ever since I made Hungarian Chicken for the first time (after coming across it in an old church cookbook), it's been a family and company favorite. Seconds are always requested. My husband, our three children (4, 2 and 4 months-quite an active group!) and I live in a very small town in the Texas panhandle. We enjoy working outside the yard or our small garden. But, to tell you the truth, I think I'd be content in the kitchen all day!

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

6 tablespoons all-purpose flour
Salt and pepper to taste
1 broiler/fryer chicken (about 3-1/2 pounds), cut up
1/4 cup butter, divided
1 large onion, chopped
2/3 cup tomato juice
1 to 2 tablespoons paprika
1 teaspoon sugar
1 teaspoon salt
1 bay leaf
2/3 cup chicken broth
2/3 cup sour cream
Hot cooked egg noodles

Steps:

  • Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides., Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender., Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.

Nutrition Facts : Calories 457 calories, Fat 29g fat (12g saturated fat), Cholesterol 140mg cholesterol, Sodium 774mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN



Hungarian Stuffed-Under-The-Skin Chicken image

A wonderful chicken recipe I plan to use for 2 fresh chickens sitting in the fridge tomorrow. Expecting cold weather so this will smell great & warm the house at the same time. Found in The New York Times - an old Hungarian Hanukkah recipe adapted by Mindel Appel.

Provided by Busters friend

Categories     One Dish Meal

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons vegetable oil
4 medium onions, 2 finely chopped and 2 quartered
1 cup mushroom, thinly sliced (use what you have)
2 garlic cloves, minced
6 bread, thick slices (challah or other bread fine too)
1 large egg, lightly beaten
2 tablespoons parsley, chopped
salt, to taste
black pepper, freshly ground, to taste
1/2 teaspoon sweet Hungarian paprika, more as needed
3 -4 lbs whole chickens, quartered
1/2 lb green beans, trimmed
4 carrots, peeled, trimmed and cut into large chunks

Steps:

  • Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Saute until lightly browned, about 5 minutes.
  • Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
  • Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with 1/2 teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
  • In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.

HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN



HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
4 medium onions, 2 finely chopped and 2 quartered
1 cup thinly sliced button or wild mushrooms
2 cloves garlic, minced
6 thick slices challah or other bread
1 large egg, lightly beaten
2 tablespoons chopped parsley
Salt and freshly ground black pepper
½ teaspoon Hungarian sweet paprika, more as needed
1 3-to 4-pound chicken, quartered
½ pound trimmed green beans
4 carrots, peeled, trimmed and cut into large chunks.

Steps:

  • 1. Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Sauté until lightly browned, about 5 minutes. 2. Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste. 3. Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with ½ teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting. 4. In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.

HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN



HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN image

Categories     Chicken     Roast

Yield 4 servings

Number Of Ingredients 12

2 tbs vegetable oil
4 medium onions, 2 finely chopped, 2 quartered
1 cup thinly sliced button or wild mushrooms
2 cloves of garlic, minced
6 thick slices challah or other bread
1 large egg, lightly beaten
2 tbs chopped parsley
Salt and freshly ground black pepper
1/2 tsp Hungarian sweet paprika, more as needed
1 3-to 4-pound chicken, quartered
1/2 pound trimmed green beans
4 carrots, peeled, trimmed and cut into large chunks

Steps:

  • Preheat over to 375 degrees. In a skilled over medium heat, heat 2 tbs oil and add chopped onions, mushrooms and garlic. Saute until lightly browned, about 5 minutes. Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on sides. Allow to sit for 1 minute, then squeeze out as much water as possible. in a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste. Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tbs oil with 1/2 tsp paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting. In a 9x13 roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more.

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