Baked Chicken with Buckwheat and Mushrooms

Baked Chicken with Buckwheat and Mushrooms

60 min
Easy
1 serv.
406 g / 1 serv.

Rating

Average rating:—

Description

Hearty hot dish: chicken leg baked on buckwheat with mushrooms and leek.

  1. Preheat the oven to 180°C.
  2. Rinse the buckwheat and place it in an ovenproof dish or individual pot.
  3. Slice the leek into thin rings and the champignons into slices. Sauté them in a mixture of butter and sunflower oil for 3-4 minutes.
  4. Add the sautéed mushrooms and leek, minced garlic, paprika, and salt to the buckwheat. Mix and pour in hot water.
  5. Rub the chicken thigh with salt and paprika, then place it on top of the buckwheat and mushrooms.
  6. Cover the dish with foil or a lid and bake for 40 minutes.
  7. Remove the foil and bake for another 10-15 minutes until the chicken is golden brown.
559
138 kcal / 100 g
kcal
28.9 g
7.1 g / 100 g
Protein
43.7 g
10.8 g / 100 g
Carbohydrates
29.2 g
7.2 g / 100 g
Fats