Recipe: Chicken Little Riaba step by step with pictures | Handy.Recipes

Chicken Little Riaba

Cooked Chicken Fried Chicken

Time to cook: 180 minutes

Total Servings: 10

Nutritional Value

Our family favorite chicken pot pie. But I usually make it for a holiday (it's not a quick thing to do)!). But yesterday I decided to make it just for fun, no reason, especially since all the necessary ingredients were available. And, as there was a little "extra" dough remained, the decoration of the pie was born by itself! (I'm not very good with painting, so what came out was what came out... but from the bottom of my heart!) For the contest "In the world of animals"

Author of the recipe

Ingredients for kurnik "chicken hen":

  • Wheat flour / Flour (in the main batter - 2 tbsp., 1,5 tbsp pancake batter. + 2 tbsp.l. sauce) - 4 glass
  • Chicken egg (2 into batter, 3 into pancakes, 4 (boiled) into stuffing, 1 for greasing) - 10 units
  • Sour cream (130 g - for batter, the rest for stuffing) - 250 g
  • Butter - 120 g
  • Milk - 2 glass
  • Chicken - 800 g
  • Chicken hearts - 200 g
  • Chicken liver - 200 g
  • Buckwheat grits - 200 g
  • Carrots - 1 pc
  • Onion - 2 pcs
  • Mushrooms (e.g. mushrooms) - 200 g
  • Dill - 1 bunch.
  • vegetable oil (for frying)
  • Salt
  • Sugar (in pancake batter) - 1 tablespoon
  • Black pepper (ground)

How to cook kurnik "chicken poultry" step by step with photos

Knead together sifted flour (2 glasses), sour cream, melted butter and 2 eggs into an elastic dough. Let the dough rest in the pan for a while. While the dough is resting, we make pancakes.

For the pancakes we knead the pancake batter using any method you know. I do it this way: I beat eggs with salt and sugar, add milk, then add flour (stirring all the time to avoid formation of lumps). Pour sunflower oil into the ready batter and again stir thoroughly. I fry the pancakes on a well heated pan on both sides. The ready pancakes I stack and cover to prevent them from drying.

Boil chicken and chicken hearts until tender in slightly salted water. If you will use the broth in which the chicken was cooked to make soup, you can immediately put some aromatic herbs in it. In a pan fry chicken liver and onion (1 onion) finely chopped.

Boil buckwheat until tender. In a pan fry grated carrot, finely chopped onion and mushrooms in vegetable oil.

Cut boiled chicken hearts into small pieces and put into the same pan. Fry all together. Add buckwheat, stir well, season with freshly ground pepper and put on the plate to cool. One kind of stuffing is ready.

Take the boiled chicken and cut it into small pieces. Pour 1 bucket of broth in which the chicken was boiled into a pan. Dissolve 2 tablespoons of flour in the broth. Make a thick sauce. Then throw chicken meat in obtained sauce. Mix well. Our second stuffing is ready.

For the third type of stuffing we mix boiled and finely chopped eggs with dill greens. Sprinkle the cooled roasted liver with freshly ground paprika. This is another filling.

Divide the dough for the kurnik into 3 parts. Roll out a circle from one part - the base of the future pie. Then put a sheet of parchment lightly dusted with flour on a baking tray. Place the rolled out layer of dough on the parchment sheet. Place 2-3 pancakes in the center of the circle of dough. Put a part of buckwheat-mushroom filling on pancakes.

Cover with 2-3 pancakes. Next layer - chicken stuffing, and cover again with pancakes.

Next layer - liver. (There will be 1 layer of liver).

Next - egg stuffing + tbsp. Spoonful of cream (or sour cream). Again with pancakes. Alternate layers until the pancakes and filling are done.

Roll out the rest of the dough into a big circle and cover the cake. Pinch the edges of the cake at the bottom.

Now, from the remaining dough let's form "parts" For the future chicken - head (just a small ball of dough), cut out 2 wings, a scallop and a tail. Pie coat with beaten egg, glue "wings". In the center of the pie we make a hole into which we stick a paper tube so that extra steam goes out of the pie during baking and the pastry does not rise.

We place the pie in a preheated oven at 180°C for 40 minutes. Bake the head, tail and crest separately. Yes, you need to pierce the crest and tail with a knife or fork to prevent them from rising. Take the tube out of the ready pie and serve with sour cream. Bon appetit to you all!

And this is how my "chicken" The cut of my chicken:

Nutritional Value:

Whole Dish:
7084.3 Calories
391.7 g
295.8 g
724.8 g
Per Serving:
708.4 Calories
39.2 g
29.6 g
72.5 g
178.9 Calories
9.9 g
7.5 g
18.3 g

Chicken Egg, Meat, Salt, Black Pepper, Vegetable Oil, Flour, Yummy, Sugar, Tasty, Butter, Onions, Sour Cream, Chicken, Carrots, Mushrooms, Dill, Milk, Chicken liver, Buckwheat Groats, Chicken Hearts, Baked Goods, Сake, Pies

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