Chicken Stuffed with Wild Garlic

Name: Chicken Stuffed with Wild Garlic (Fokhagymás töltött csirke)
Cuisine: Hungarian
Ingredients: 1.5 kg/3¼ lb free-range chicken; 15 ml/1 tbsp olive oil; a small knob (pat) of butter; 1 shallot, finely chopped; 60 ml/4 tbsp walnuts, chopped; 115 g/4 oz/1 cup dried cherries; 100 ml/3½ fl oz/scant ½ cup dry white wine; 2 slices white bread, processed into breadcrumbs; 2 slices white bread, processed into breadcrumbs; 10 ml/2 tsp wholegrain mustard; 115 g/4 oz/4 cups wild garlic leaves; salt and ground black pepper; salt and ground black pepper; potatoes or rice, braised or steamed vegetables and salad, to serve; potatoes or rice, braised or steamed vegetables and salad, to serve; potatoes or rice, braised or steamed vegetables and salad, to serve; potatoes or rice, braised or steamed vegetables and salad, to serve; potatoes or rice, braised or steamed vegetables and salad, to serve

Fokhagymás töltött csirke

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

The stuffing is the integral element to this recipe, with the mixed flavours of walnuts, cherries, wine and mustard combining and infiltrating the chicken as it roasts in the oven. Töltött csirke is also delicious when served cold.

Ingredients

1.5 kg/3¼ lb free-range chicken
15 ml/1

Europe
Hungary
Main course
Low carb

Method

Preheat the oven to 200°C/400°F/Gas 6. To make the stuffing, melt the butter in a medium pan and cook the shallot and walnuts over low heat for 3 minutes, or until the shallot is soft.

PER SERVING: Energy 516kcal/2149kJ; Protein 29g; Carbohydrate 23g, of which sugars 14g; Fat 33g, of which saturates 7g; Cholesterol 115mg; Calcium 120mg; Fibre 4.4g; Sodium 434mg