Kurnik
Cooking time:
4 hours
Active time:
1 hour 30 minutes
Complexity:
Pro
Defrosting mushrooms
Summer holidays in southern Russia were unthinkable without a chicken coop - a festive puff cake with a variety of fillings laid with pancakes. We suggest cooking this seemingly laborious dish according to our recipe and treating them to a festive crowd at a summer feast. Kurnik is a recipe constructor. Despite the duration of cooking, it is easily divided into several independent stages. Separately, the dough is prepared - it can lie in the refrigerator for up to three days, in the freezer longer. Separately - fillings. Pancakes are baked separately. On a holiday, the chicken is collected, decorated and baked. This is a great dish when you need to feed the crowd at a picnic or summer party: there are squirrels and a side dish in one plate. Let's say right away: ready-made dough (even flaky) and purchased pancakes are more than appropriate here, with them the chicken will be tasty. Do not deny yourself such a simplification of the process if you doubt that you are ready to spend several hours in a row in the kitchen.
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5
Recipe "Kurnik"
Ingredients for 10 servings
For the test:
Flour
480g
Butter
120 g
Eggs
1 large or 2 small
Milk
1/3 cup
Sour cream
4 tbsp
Soda
pinch
Salt
2 g
For pancakes:
Egg
1 pc.
Milk
350 ml
Wheat flour
5 tbsp with a slide
Salt
to taste
Sugar
to taste
For the filling:
Chicken hips
800 g
Bay leaf
1-2 pcs.
Black peppercorns
several pieces
Eggs
4 pcs.
Green onion
1 bunch
Wild mushrooms (fresh, dried or frozen)
300-400 g
Onions
1 pc.
Boiled rice
200 g
Butter or melted butter
80 g
For the sauce:
Butter
30 g
Wheat flour
50 g
Chicken broth
500 ml
Sour cream 20% or cream
100 ml
Salt
to taste
Ground black pepper
to taste
Step 1/20
If using frozen mushrooms, defrost them beforehand. Remove the butter for the pastry from the fridge a couple of hours before cooking to soften. Knead the dough. To do this, put the oil in a bowl. Beat the pastry eggs lightly with a fork. Add the eggs to the oil and stir with a whisk. Add milk and sour cream and mix again.
Step 2/20
Combine the pastry flour, soda and salt. Pour the flour mixture into the egg-butter and knead the soft, non-sticky dough. Put in a bowl and refrigerate for 40 minutes to 2-3 days.
Step 3/20
Now make the pancake batter. To do this, lightly beat the egg and add half the milk.
Step 4/20
Whisk in all the pancake flour so that there are no lumps. Continue stirring and pour in the remaining milk. Add salt, sugar and leave for 20-30 minutes.
Step 5/20
Fry pancakes in a hot pan, preferably in melted butter. In total, you need 8-9 pancakes for the pie. You can also bake them according to your favorite recipe or take ready-made ones.
Step 6/20
Boil chicken hips with the addition of bay leaf, black pepper peas and favorite roots (carrots, onions, leeks, celery stalks, etc.). Cool down.
Step 7/20
Strain and save the broth. Separate the meat from the bones and finely chop.
Step 8/20
Peel the onions. Cut the mushrooms and onion into medium chunks. Fry the mushrooms with the onions, stirring if necessary, until the liquid evaporates. Add the butter and cook until the mixture begins to caramelise and turn golden. Cool down.
Step 9/20
Boil rice until tender. Cool down.
Step 10/20
Boil hard boiled eggs and chop coarsely. Cool down.
Step 11/20
Finely chop the green onions. Mix with eggs and you can also mix with rice, as we did. Salt all the fillings a little - less than if you were salting the finished dish. If you do not collect the cake right away, arrange the fillings in containers.
Step 12/20
Make the sauce. Dissolve 30 g of butter in a ladle, add about 200 ml of broth. Gradually pour 50 g of flour and quickly stir with a whisk so that there are no lumps. Add more broth (its total amount is up to 500 ml).
Step 13/20
Heat, stirring constantly with a whisk, until smooth. Stir in the sour cream or cream at the end. Salt and pepper to taste.
Step 14/20
Collect the chicken. If you want to get a tall pie, use a baking dish with a diameter of 20-25 cm, if more squat - a larger diameter shape. If you want to give the cake a more traditional cone shape, distribute the filling unevenly: less at the edges, more at the center. Divide the dough into 3 parts: for the bottom and sides of the pie - the largest, for the lid - smaller, for jewelry - the smallest. Roll out the largest layer of pastry and place it in a greased baking dish, forming the bottom and sides of the pie.
Step 15/20
Put 1/3 of rice (in our case - rice with egg and onions), on top - pancake.
Step 16/20
Next - 1/3 of the chicken filling, a little sauce and a pancake on top.
Step 17/20
Next - 1/3 of the mushroom filling, on top - pancake. Alternate this 3 more times, or until the filling is over.
Step 18/20
Cover the cake with a pastry lid and seal well. In the center, make a hole through which steam will escape when cooking to prevent the cake from cracking.
Step 19/20
Make the leftover dough into decorations - pigtails, leaves, flowers, swirls - as you like, and decorate the cake. Brush the surface of the pie with a small amount of sour cream and bake in an oven preheated to 180S without convection for an hour until the pie is rosy. The exact cooking time depends on the oven.
Step 20/20
Serve the chicken hot with the sauce.
Ingredients for 10 servings
For the test:
Flour
480g
Butter
120 g
Eggs
1 large or 2 small
Milk
1/3 cup
Sour cream
4 tbsp
Soda
pinch
Salt
2 g
For pancakes:
Egg
1 pc.
Milk
350 ml
Wheat flour
5 tbsp with a slide
Salt
to taste
Sugar
to taste
For the filling:
Chicken hips
800 g
Bay leaf
1-2 pcs.
Black peppercorns
several pieces
Eggs
4 pcs.
Green onion
1 bunch
Wild mushrooms (fresh, dried or frozen)
300-400 g
Onions
1 pc.
Boiled rice
200 g
Butter or melted butter
80 g
For the sauce:
Butter
30 g
Wheat flour
50 g
Chicken broth
500 ml
Sour cream 20% or cream
100 ml
Salt
to taste
Ground black pepper
to taste
Nutritional value per 100 g
Calories
289 kcal
Proteins
11 g
Fats
17 g
Carbohydrates
24 g
Saturated fat
8 g
Dietary fiber
1 g
Added sugar
0 g