Recipe from Mindel Appel
Adapted by Joan Nathan
- Total Time
- 1 hour 45 minutes
- Rating
- 4(104)
- Notes
- Read community notes
Featured in: From Hungary, For Hanukkah, From Long Ago
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Ingredients
Yield:4 servings
- 3tablespoons vegetable oil
- 4medium onions, 2 finely chopped and 2 quartered
- 1cup thinly sliced button or wild mushrooms
- 2cloves garlic, minced
- 6thick slices challah or other bread
- 1large egg, lightly beaten
- 2tablespoons chopped parsley
- Salt and freshly ground black pepper
- ½teaspoon Hungarian sweet paprika, more as needed
- 13-to 4-pound chicken, quartered
- ½pound trimmed green beans
- 4carrots, peeled, trimmed and cut into large chunks
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1028 calories; 61 grams fat; 15 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 13 grams polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 66 grams protein; 1465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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.
Step
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.
Step
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.
Step
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.
Ratings
4
out of 5
104
user ratings
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Private Notes
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Cooking Notes
Gordon Wassermann
It might be better to blanch the vegetables before putting them in the roasting pan (or to add some liquid to the pan) -- after the recommended hour and a half in the oven with ten minutes more for good measure the chicken was done, but the beans and carrots were hardly cooked ("raw", if you ask my wife). Otherwise quite a good recipe -- I liked the stuffing under the skin.
NYCSandi
This is an authentic Hungarian recipe as cooked by my Hungarian mother-in-law.
Helene
I think I’m going to try this with a spatchco*cked chicken… has anyone d out there tried that?
Jack
This was delicious (I mostly followed the recipe). Some people mentioned the vegetables aren't fully done at the end, so I microwaved them for 3 minutes before adding them, but they were still not done, had to microwave them more at the end. I did add a bit more garlic (think I'd add even more next time), and added small potatoes to cook in the liquid with the rest of the recipe (potatoes were a hit, also needed more cooking.). Family loved the recipe (took me 4-5 hours)
Ani
Do you need to remove stuffing from leftovers for safe fridge storage?
Robert
I made this with gluten-free rolls, and they worked well. Microwaved the veggies for 1 minute before baking to be sure they were cooked (and it worked). Next time will break the bread into smaller pieces so it's not big chunks under the chicken skin.
sweet potatoes and black beans
1/2 teaspoon paprika doesn’t seem like enough. I’m loathe to change anything in a Joan Nathan recipe but, did anyone up the paprika?
Oneprettyrose
I often put stuffing under the skin of a turkey before I roast it -- I use my hand between the skin and the flesh to make a nice pocket. The rest of the stuffing either goes in the bird or in a separate pan (for my vegetarians). Bird and stuffing stay nicely moist :) When I had a rotisserie, I would often put thick sauce under the chicken's skin and let it baste the bird as it turned: yummy.
R. Bendaj
Substituted melted butter to soften the challah instead of water. Very flavorful
Tammy O
Chicken turned out excellent and family loved it. I cut the vegetables into medium chunks and they turned out perfect. I wish I had added more vegetables (quantity).
Carol Simon
I used challah, which made the stuffing too sweet for my taste. Maybe a different bread would be better.
Jeff
This was really good. Agreed the veggies need a little water to help them cook. Other than that delicious. I diced the mushrooms and onions for the stuffing and added more garlic because I love garlic.
Zeldie
Yay! Thank you! Was just telling my children about this wonderful dish my Mother made for holidays; Chanukah , Purim etc and here it is just as she made it but never mushrooms. Sometimes she would leave the chicken whole and stuff under the skin and in the cavity! Absolutely heavenly!
NYCSandi
This is an authentic Hungarian recipe as cooked by my Hungarian mother-in-law.
Gordon Wassermann
It might be better to blanch the vegetables before putting them in the roasting pan (or to add some liquid to the pan) -- after the recommended hour and a half in the oven with ten minutes more for good measure the chicken was done, but the beans and carrots were hardly cooked ("raw", if you ask my wife). Otherwise quite a good recipe -- I liked the stuffing under the skin.
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