Stuffed Chicken Thighs in Aluminium Foil

1. 

white roll 1 pc • chicken egg 1 pc • sweet cream for cooking 2 tbsp • salt 0.5 tsp • ground black pepper 0.25 tsp • parsley leaves 1 tbsp

Cut white bread roll into small pieces. Add egg, sweet cream for cooking, salt, ground black pepper and chopped parsley leaves. Mix and let it rest for a while.

2. 

chicken leg quarters 2.6 lb (1200 g) • mozzarella cheese 3.5 oz (100 g)

Wash chicken thighs and separate the skin from meat but the back skin remains attached to the meat - you will create a bag. Stir mozzarella into the filling.

3. 

Stuff thighs with the filling.

4. 

ground red paprika • salt

Sprinkle the surface with ground red pepper and season with salt. Use the trussing needle to sew the opening closed.

5. 

onion 7 oz (200 g) • potatoes 1.8 lb (800 g)

Peel onion and potatoes and cut them into slices.

6. 

Prepare aluminium foil. Always fold 2 pieces crosswise. Place potatoes in the centre of the aluminium foil pieces and lay separated onion on them.

7. 

sunflower oil 4 tbsp • dried onion 4 tsp

Add prepared chicken meat, pour over with one spoon of oil and sprinkle with one teaspoon of dried onion.

8. 

bell pepper (yellow,red,green) 5.25 oz (150 g)

Wash pepper and remove the seeds. Cut it into rounds and place it evenly on top of the chicken thighs.

9. 

Fold the aluminium packages. First the inner foil...

10. 

water ¾ cup (200 ml)

... and then the outer one. Place the packages in the baking tin and pour water in. Bake for 1 hour and 15 minutes.

11. 

unsalted butter

After this time, unpack the packages. Place one slice of butter on thighs and put them back in the oven for the next 15 minutes.

12. 

Remove trussing needle before serving.