Description
It's a classic - chicken, mushrooms and buckwheat. Will make some changes and on the table a dish with new flavors. And the aroma of adzhika and cheese will transform the chicken. A chicken and guests are not ashamed to apply.
Ingredients
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Chicken
1 piece
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Buckwheat
1 cup
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Mushrooms
400 g
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Onion
2 piece
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Vegetable oil
1 Tbsp
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Suluguni cheese
150 g
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Adjika
3 Tbsp
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Zucchini
1 piece
Cooking
The night before : the chicken wash, dry and coat with seasoning inside and under the breast skin. To remove overnight in the refrigerator. For lack of time - not less than 2 hours.
Before baking prepare the filling. The mushrooms defrosted, peel the onion and slice.
In vegetable oil fry the onion until transparent, put the mushrooms and roast for 10 minutes, without lid.
Measure out the buckwheat. Look what buckwheat, I managed to buy, tight package, cover. Here's how not to trust this quality. And weight, 5 kg., the normal weight for fans of buckwheat.
Pour the buckwheat to the mushrooms, fry a couple of minutes.
Pour boiling water ( 1.5 cups) and stew until evaporation of all the liquid. Season with salt to taste. Cool.
Suluguni cheese to grate on a coarse grater. It is possible to replace cheese durum.
Mix the cheese with the cooled filling.
Stuff the chicken and secure with toothpicks or sew up with thread. Grease the chicken with vegetable oil. The filling will stay, we will serve as a side dish.
The chicken bake in the oven at 180 degrees for 1 hour. Periodically pouring the bacon fat. Zucchini cut into pucks and put it to the chicken. Bake further.
After 30 - 40 minutes, pierce the chicken with a knife, if clear light broth, chicken is ready.
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