HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN

HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN image

Yield 4 servings

Number Of Ingredients 12

2 tbs vegetable oil
4 medium onions, 2 finely chopped, 2 quartered
1 cup thinly sliced button or wild mushrooms
2 cloves of garlic, minced
6 thick slices challah or other bread
1 large egg, lightly beaten
2 tbs chopped parsley
Salt and freshly ground black pepper
1/2 tsp Hungarian sweet paprika, more as needed
1 3-to 4-pound chicken, quartered
1/2 pound trimmed green beans
4 carrots, peeled, trimmed and cut into large chunks

Steps:

Preheat over to 375 degrees. In a skilled over medium heat, heat 2 tbs oil and add chopped onions, mushrooms and garlic. Saute until lightly browned, about 5 minutes. Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on 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. 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 tbs oil with 1/2 tsp paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting. In a 9x13 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. Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more.