Chicken in the test refers to those dishes that are indisputably worthy of a festive table. And if you cook it on weekdays, then the gratitude of the household will not be the limit. We offer two options for baking chicken in a dough, which you will no doubt have to taste.
Chicken in puff pastry in the oven - recipe
Ingredients:
- chicken meat (breast fillet) - 750 g;
- champignons fresh - 120 g;
- dough puff yeast - 320 g;
- cloves of garlic - 2 pcs .;
- chicken medium egg size - 1 pc .;
- sunflower without flavor oil - 25 ml;
- pepper and salt;
For sauce:
- white wine - 140 ml;
- cream with fat content more than 30% - 110 ml;
- mustard - 45 g.
Preparation
To prepare the chicken in the puff pastry, this recipe is suitable for fillets with legs and thighs, but it is more convenient to work with chicken breast fillets. We divide it into several parts, we make a semblance of a pocket in each piece, cutting it along with a knife, and lightly beating off with a kitchen hammer, necessarily covering the meat with a cut of food film. Season the chicken with salt and pepper and leave to soak for a few minutes. If desired, you can additionally flavor the chicken with dried herbs and spices to your taste.
Now prepare the filling of mushrooms. To do this, washed and chopped as little as possible mushrooms and peeled and chopped small-sized garlic cloves browned in a frying pan with sunflower without flavor oil for ten minutes, without forgetting the mass of salt in the process and pepper.
Puff pastry thinly and cut into strips. In the pocket of each prepared slice of chicken, we put a little of the mushroom filling, give the slice a neat shape and wrap the strip of dough, laying it in a spiral overlap. We also protect the edges and lay the workpieces on a baking sheet with a parchment cut. Spread the surface of the products with a beaten egg and send for half an hour to bake in a preheated oven in advance. The temperature regime is maintained at 185 degrees.
To prepare the sauce for the chicken in the dough, mix mustard and white wine in a saucepan and cook until thick, seasoning with salt and the desired spices. At the end of the cooking, pour in the cream and warm the sauce for another two minutes.
Chicken in the yeast dough in the oven - recipe
Ingredients:
- whole chicken carcass - 1,5-1,8 kg;
- thyme and sage (herbs) - 1 bunch;
- a mixture of peppers ground;
- salt is large;
- dried basil;
- rosemary or oregano;
For the test:
- wheat flour of the highest grade - 820 g;
- coarse wheat flour - 210 g;
- water 710 ml;
- dry yeast - 10 g;
- olive oil - 55 ml;
- dry fragrant herbs - 1 pinch;
- salt - 20 g.
Preparation
To prepare the dough mix two kinds of wheat flour, add dry yeast, salt, throw a pinch of fragrant dried herbs and mix. Now we pour olive oil and water to the dry ingredients and produce the mixture. The dough turns a little sticky, so to ease the process of blending, periodically lubricate the palms of the hands with oil. We place the dough into a suitable vessel, cover it with a film or a towel and place it in the refrigerator for a day.
Immediately marinate and chicken. We wash the carcass, dry it and rub it on all sides with salt, pepper, dried basil, rosemary and oregano. We put the bird in the package and
After a day, we put a bundle of washed green thyme and sage into the bird and lay the carcass on the dough layer. It must first be divided in half and one of the parts rolled out a little on a baking sheet with a parchment leaf. Cover the chicken with the second layer of dough, pre-roll it to the required size, and tuck the edges together with the bottom layer.
To bake the chicken in the dough, place it for twenty minutes at a temperature of 220 degrees, after which the temperature is reduced to 180 degrees and cook the bird for an hour.