Recipe by My Kosher Recipe Contest

Stuffed Chicken

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Meat Meat
Easy Easy
2 Servings


- Gluten - Wheat
2 Hours

No Diets specified

Submitted by Devora M For our first anniversary dinner, I wanted to make something special for my husband. I came up with this recipe after remembering a stuffed chicken dish that I tasted at a wedding a few years earlier. My husband really enjoyed the chicken, which came out flavorful and succulent. I always prepare a large batch of this vegetable-based kishke for the stuffing, spoon out the mixture into small bags, and freeze. Whenever I want to make this chicken, I take a bag or two out of the freezer. It’s very convenient to have these prepared. I have also stuffed breast of veal and chicken cutlets with this recipe. The dish comes out deliciously moist and flavorful, with crispy and tasty skin. You can make it into a full meal by adding to the pan slices of potatoes and sweet potatoes.



  • 7 medium carrots

  • 4 celery stalks

  • 1 medium or large onion

  • 3/4 cup flour

  • 1/4 cup oil

  • 1 tab salt

  • 1 tsp pepper


  • chicken thighs with the skin on, as many as you want to use

  • duck sauce

  • garlic, onion, pepper, and paprika

  • slices of potatoes and sweet potatoes, optional


Prepare the Kishke


Shred the vegetables in a food processor and pour the mixture into a large bowl. Add in the rest of the ingredients and mix well until you get a thick and somewhat sticky mixture. You can add in more flour if it feels too sticky, or more oil if it is not sticky enough.

Prepare the Chicken


Place chicken in pan (or potatoes slices first if you choose).


Put some of the mixture in a small bowl so as not to get the whole mixture touched with the spoon that will touch the raw chicken. Gently open the skin from one side if the chicken, and scoop in about a spoonful of the kishke mixture. Repeat with all chicken pieces. If you are using a breast of veal pocket or whole chicken, stuff the inside with as much kishke as you’d like.


Sprinkle the spices over chicken thighs and then spread duck sauce on top.


Bake uncovered on 350F for about 30 minutes, and then covered for one to one and a half hours. Alternatively, you can bake it covered until done, then add some more sauce to the top of chicken, and bake uncovered for a few minutes in order to get the top crispy.


Serve over potatoes, rice, green beans, or salad.

Stuffed Chicken

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