Description
One day I saw on the Internet the chicken in the armor of bacon, loved this idea and, of course, she immediately came to life - the chicken was doing in the wild rice, which was placed on a toast bread - how delicious it all was!!! The bread, which soaked in the juices of succulent chicken and delicious rice was a fight not a joke))) the Chicken turned out very juicy, tender, with the aroma of smoked meat, which gave bacon and delicate mushroom taste. A wonderful festive dish, sooooo tasty! Try?
Ingredients
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Chicken
1.6 kg
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Wild rice
250 ml
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Mushrooms
1 handful
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Mushrooms
1 cup
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Onion
1 piece
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Butter
5 Tbsp
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Bacon
100 g
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Salt
-
Black pepper
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Walnuts
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The Apium graveolens Dulce
1 piece
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Parsley
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Bread
5 slice
Cooking
In a saucepan pour 3 tbsp of water, add the wild rice, put on fire, bring to boil, reduce the heat and cook for 50 minutes, cover and leave for 5 minutes
Chicken wash and how to dry it, season with salt and pepper inside the dried mushrooms to soak for 30 minutes, strain through a sieve, chopped, and liquid pass through the filter and does not pour!
Cut the mushrooms, onions cut into small cubes, and celery slices.
Heat 3 tbsp of butter and stew the onions, celery, mushrooms and dry mushrooms in 8 minutes.
Add to the pan cooked rice, salt and pepper - I added a little paprika, pour the nuts, warm up and turn off the heat
Dump the chicken meat, it is good to seal the skin.
At the bottom of the form put one layer of bread on the remainder of the stuffing.
For stuffing to put the chicken and smear the remaining butter to Put on top of the bacon in the form of the carapace, the legs of a chicken to relate, to pour the rice water from dried mushrooms.
Cover the chicken with foil and place in a preheated 200 oven
20 minutes before the end remove the foil and brown. I have chicken prepared 1 hour 50 minutes. Serve hot with the shape of the ceramic - is cooked in it usually lasts a little longer, focus on her.
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