Stuffed Chicken with Pearl Onions and Mushrooms

Prepare veal and pork, chopped liver and gahacked lean bacon with the bread and 1 dl white wine to a solid amount, season. Fill the chicken, tie and season. Cover with bacon and fry in half of the butter in the stove for half an hour. Remove and keep warm. In the same roasting dish, steam the pearl onions and mushrooms. Extinguish with white wine, add gravy, bring to a boil and thicken with flour butter, season and add marjoram. Add remaining butter in flakes to the sauce. Arrange chicken in halves, garnish with onions and mushrooms, pour sauce over and sprinkle with chives.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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