Marinette cornet - Stuffed range chicken


INGREDIENTS: 4 persons

1 free range chicken (+/- 1,5 kg), 2 Carrots, 1 Eggplant, 3 Bell peppers, different colors , 300 g of mushrooms, 2 Onions – 6 Garlic cloves, 1/2 Bread without the crust, 2 Glasses of red wine, 30 g of Butter, 1 full tbsp. of Mustard, 1 Egg – 100 g of couscous, 1 Cup of milk, 1 tbsp. of Oregano, 1-2 tbsp of Rosemary, Oil.


Wash and dry the chicken with a paper towel, salt and pepper it. Prepare a marinade with 4 cloves of garlic and 1 onion, both finely chopped, oregano, rosemary and 4 tbsp. of oil. Cover the outside and the inside of the chicken with this and let macerate for at least 2 hours.


Remove the chicken from the marinade, put the latter in a pot, brown it for some 5 min. Add 1 carrot, diced, then the eggplant and half of the bell peppers also diced. Cook everything for about 20 min, incorporate the diced mushrooms. Cook for 5 more minutes. Drain the preparation if the mushrooms have caused an excess of water, put it a bowl, let it cool, incorporate the egg, the bread previously soaked in milk and squeezed, the couscous into 100 cl of salted water with one tbsp of oil. Mix everything well, add salt and pepper if needed, fill the chicken with this preparation, pressing it towards the bottom as much as possible. Sew the opening if kitchen needle and thread available. Preheat the oven to 180° Celsius grades, cook the chicken inside for an hour.


Meanwhile, cook the vegetable: brown the remaining onion and garlic in 2 tbsp. of oil, add the rest of carrot and pepper thinly sliced. Incorporate the wine, salt, pepper, some oregano and some rosemary. Cook for 20 min, add the sliced mushrooms and the mustard and butter, stirring the preparation with a spatula.


Serve the chicken with its vegetable. Decorate with parsley and tomato or mint with tomato.



1. If you have remaining stuffing, use it for a pancake: warm some oil in a frying pan, distribute the filling on the bottom, pressing it to make the surface even. Let brown, turn the pancake on a plate then slide it delicately in the frying pan to cook the other side too. So you’ll have the stuffing in two versions.

2. This chicken can be served with a salad. In this case, it won’t be necessary to cook  vegetables.

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