Chicken with Cabbage in Mushroom Sauce
⏳ Time
50 minutes
🥕 Ingredients
15
🍽️ Servings
5
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Poultry - 1 piece
- Carrot - 1 piece
- Parsley - 2 pieces
- Celery salt - 2 pieces
- Onion - 1 head
- White Cabbage - 17.6 oz
- Allspice berries - 3 pieces
- Salt - to taste
- Fresh Mushrooms - 7.1 oz
- Butter - 4.2 oz
- Wheat Flour - 0.9 oz
- Egg white - 2 pieces
- Sour Cream - 1.8 oz
- Meyer Lemon Juice - 1 teaspoon
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the chicken, pat dry, place it in a pot, cover with cold water, and bring to a boil.
Step 2
Reduce the heat and skim off the foam.
Step 3
Add the peeled, washed, and chopped vegetables (carrot, parsley, celery, onion, cabbage), mushrooms (whole), allspice, salt, and pepper to taste, and simmer on low heat until cooked.
Step 4
Prepare the sauce. Lightly fry the flour in heated butter (20 g), pour in hot broth while stirring, boil for 5 minutes, and remove from heat.
Step 5
Add the egg yolks mixed with sour cream, the mushrooms that were cooked with the chicken, chopped and dried, season with salt and pepper to taste.
Step 6
Pour lemon juice into the sauce and remove from heat.
Step 7
Cut the chicken into serving pieces.
Step 8
Place them in a pot, pour the prepared sauce over, and bake in a preheated oven at 392°F for 15–20 minutes.
Step 9
Serve with a salad of fresh vegetables.
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