Hungarian Stuffed-Under-The-Skin Chicken

![[Image 50.png]] Hungarian Stuffed-Under-The-Skin Chicken TIME 1 hour 45 minutes YIELD 4 servings ![[Image 59.jpeg]] Randy Harris for The New York Times view this recipe on <a href="http://cooking.nytimes.com/recipes/1871-hungarian-stuffed-under-the-skin-chicken?utm_campaign%3DEN%2Bpartnership%26utm_medium%3Dreferral%26utm_source%3Devernote" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;">NYTCooking.com</a> INGREDIENTS 3 tablespoons vegetable oil - 4 medium onions, 2 finely chopped and 2 quartered - 1 cup thinly sliced button or wild mushrooms - 2 cloves garlic, minced - 6 thick slices challah or other bread - 1 large egg, lightly beaten - 2 tablespoons chopped parsley - Salt and freshly ground black pepper - teaspoon Hungarian sweet paprika, more as needed - 1 3-to 4-pound chicken, quartered - pound trimmed green beans - 4 carrots, peeled, trimmed and cut into large chunks PREPARATION Step 1 Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Sauté until lightly browned, about 5 minutes. Step 2 Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all 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. Step 3 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 tablespoon oil with 1/2 teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting. Step 4 In a 9-by-13-inch 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. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken. Adapted from Mindel Appel