Gourmet Veal-Stuffed Chicken in WineAdd To My Recipes
8 deboned chicken pieces (either tops or bottoms)
1 pound ground veal
3 tablespoons water
1/4 cup Manischewitz Matzo Meal
1 teaspoon Blanchard & Blanchard Imitation Mustard
1 teaspoon Gefen Ketchup
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
1 onion, chopped
4 sprigs parsley
1 cup mushrooms, sliced
1/4 teaspoon salt
2 cloves garlic, minced
dash of white pepper
1 cup white wine
1 cup water
1 tablespoon Gefen Tapioca Starch
Stuff the Chicken
Combine stufﬁng ingredients.
Place one heaping tablespoon in the center of each chicken piece. Fold chicken over stufﬁng and place in nine x 13-inch aluminum pan, seam-side down. Make sure chicken pieces are packed tightly in pan to prevent leaking.
Prepare the Sauce
In a three-quart sauté pan, sauté onion. Add chopped parsley, mushrooms, salt, garlic, and pepper and cook, stirring, for 10 to 15 minutes.
Add wine, water, and cornstarch and cook until sauce thickens.
Pour sauce over chicken in pan.
Bake, covered, at 350 degrees Fahrenheit for one hour. Uncover and bake for an additional 45 minutes. Baste two or three times.
Note: This recipe provided with permission from kosher.com
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