🍽️ Swiss-style stuffed chicken (Mistkratzerle)

Name: Swiss-style stuffed chicken (Mistkratzerle)
Total time: 30 min
Yield: 4 servings
Ingredients: 1 chicken (approx. 1,4 kg); 1 sprig thyme; 1 sprig rosemary; 1 egg; 200 g quark; 75 g sour cream; 6 tbsp crème fraîche; 8 tbsp breadcrumbs; salt; pepper (from the mill); 2 carrots; 0.25 celeriac; 1 stalk leek; 40 g ghee; 150 ml dry white wine; 300 ml poultry broth

724 kcal · 30 min · 4 servings

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Ingredients

1 chicken (approx. 1,4 kg)
1 sprig thyme
1 sprig rosemary
1 egg
200 g quark
75 g sour cream
6 tbsp crème fraîche
8 tbsp breadcrumbs
salt
pepper (from the mill)
2 carrots
0.25 celeriac
1 stalk leek
40 g ghee
150 ml dry white wine
300 ml poultry broth

Instructions

1. Wash the chicken thoroughly and pat it dry with a kitchen towel.
2. Wash the herbs, shake off excess water, and pluck the leaves from the stems.
3. Finely chop the herbs.
4. Separate the egg: Carefully remove the yolk and set it aside.
5. Whip the egg white until it forms stiff peaks.
6. In a bowl, mix the quark with the sour cream, 3 tablespoons of Creme Fraiche, the egg yolk, the chopped herbs, and the breadcrumbs.
7. Gently fold the whipped egg white into the quark mixture in batches.
8. Season the filling with salt and pepper to taste.
9. Peel the carrots and celery.
10. Dice the vegetables into coarse chunks.
11. Wash the leek, shake off excess water, and clean it.
12. Slice the leek into rings.
13. Stuff the chicken with the quark mixture.
14. Rub the outside of the chicken with salt and pepper.
15. Preheat the oven to 200 degrees Celsius using top and bottom heat.
16. Melt the ghee in a casserole dish.
17. Fry the chicken on all sides until golden brown.
18. Add the prepared vegetables to the casserole dish.
19. Fry the vegetables briefly together with the chicken.
20. Place the chicken in the preheated oven for 45 to 50 minutes.
21. Baste the chicken occasionally with the pan juices.
22. Remove the cooked chicken from the oven.
23. Deglaze the pan juices in the casserole dish with the wine and broth.
24. Strain the sauce through a sieve to make it smooth.
25. Bring the sauce back to a boil.
26. Stir the remaining Creme Fraiche into the sauce.
27. Serve the sauce alongside the chicken.

Nutrition per serving

kcal: 724
Protein: 77 g · Fett/Fat: 32 g · Carbs: 26 g