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  Braised Chicken With Prune Sauce

Ingredients

A 2 1/2- to 3-pound chicken, quartered
1 tablespoon of salt, freshly ground black pepper
4 tablespoons of butter
2 tablespoons of vegetable oil
1 carrot, scraped and cut into Ѕ-inch-wide rounds
1 stalk of celery, coarsely chopped
1cup of finely chopped onions
1 sprig of parsley
1 bay leaf
1/2 to 1 cup of chicken stock, fresh or canned
1 1/2cup of water
1/2 pound of prunes
1 tablespoon of fresh strained lemon juice
1 tablespoon of sugar, 1 tablespoon of flour


Method
Pat the chicken thoroughly dry with paper towels, and sprinkle it on all sides the tablespoon of salt and a few grindings of pepper. In a heavy 10- to 12-inch enameled or stainless steel skillet, melt 2 tablespoons of butter and 2 tablespoons of vegetable oil at high heat. When the foam begins to subside, add the chicken skin-side down. Reduce the heat to moderate and fry 5 to 6 minutes on each side, or until golden brown. Transfer the chicken quartered to a plate. Add the carrot, celery and onions to the fat remaining in the pan and, stirring occasionally cook over moderate heat for 5 minutes, or until the vegetables are soft but not brown. Return the chicken to the pan, lay the parsley and bay leaf on top and pour in 1/2 cup of chicken stock. Cover tightly and bring to a boil over high heat. Then lower the heat and simmer the chicken (basting it from time to time with the juices in the pan) for about 30 minutes, or until its juices run yellow when a thigh is pierced with the tip of a small, sharp knife. Meanwhile, in a 1-quart enameled or stainless steel saucepan, combine 1? cups of water, prunes, lemon juice and sugar. Bring to a boil over high heat, then lower the heat and simmer uncovered for about 30 minutes, or until the prunes are tender. Set the prunes and their cooking liquid aside. Preheat the oven to 200. Remove the chicken from the skillet and arrange the pieces attractively on a large, hated, ovenproof platter. Scatter the cooked prunes over the top, cover loosely with foil and keep warm in the oven while you make the sauce. Strain the contents of the skillet through a fine sieve set over a small saucepan , pressing down hard on the vegetables with the back of a spoon before discarding them. Set the juices aside. Melt the remaining 2 tablespoons of butter in the skillet and stir in the flour. Cook for 2 or 3 minutes, stirring constantly, until the flour turns lightly brown. Pour in 1/2 cup of the reserved prune juice and 1/2 cup of the reserved prune juice and ? cup of the reserved pan juices (if there is less, augment it with chicken stock) and stirring constantly, bring to a boil. Boil until the sauce is smooth and has thickened lightly. Taste for seasoning and pour over the chicken. Serve at once.

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  Chicken Kiev

Ingredients

Chicken breast - 4 pieces
salt - 0.25 teaspoon
breadcrumbs - 4 tablespoons
butter - 4 tablespoons
4 eggs
vegetable oil - 0.2 gal. (0.75 l)


Method
Shape butter into four rolls, 2-inch long. Make sure it doesn't melt. (You can freeze it while you are working on chicken.) Make verticals cuts in the middle of chicken breasts and unfold them. Carefully pound to 1/8-inch thickness, trying not to pierce them. Put butter on the edge of chicken breasts. Roll chicken breasts, making sure butter is sealed inside. Refrigerate while preparing egg mixture. Beat eggs in a dish wide enough for the cutlets; mix them with salt. Carefully roll each cutlet in egg mixture. Coat with breadcrumbs pressing firmly. Make sure the cutlets are completely coated with breadcrumbs. Repeat rolling in egg mixture and coating again with breadcrumbs. Refrigerate while heating vegetable oil. Boil vegetable oil in a skillet. Carefully place chicken cutlets in oil. Fry about 7-9 minutes, turning as necessary until golden brown. Gently remove cutlets from oil. Note - it's better to use chicken breast containing a bone at the edge. After Chicken Kiev is cooked, cover the bone with a papillote (nice curlpaper). While eating, make sure you hold Chicken Kiev by papillote, so that butter doesn't drip out. Servings: 2-4

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  CHICKEN WITH GOOSEBERRY SAUCE

Ingredients

6 chicken legs (thighs and drumsticks)
Salt mixed with a pinch of powdered rosemary or tarragon to taste
2 cups slightly underripe gooseberries
2 cups canned chicken consomme
10-12 lumps sugar, or 3-4 tablespoons granulated sugar
2 tablespoons instant- blending or all-purpose flour
2 tablespoons unsalted butter
1 tablespoon dry white wine


Method
Set the baking rack at the middle level of the oven and preheat the oven to 375F. Wipe the chicken legs with paper towels, rub them with the seasoned salt, and place in a roasting pan. Bake for 30 minutes, or until the chicken is cooked. Meanwhile, place the gooseberries and consomme in a 2-quart saucepan, add the sugar, and bring to a boil over moderate heat. Lower the heat and simmer for 10-12 minutes, or until the fruit is tender. (The berries will fall apart if cooked too vigorously. ) Drain and reserve the liquid and gooseberries separately. In an ungreased skillet, stir the flour over low heat for about 2-3 minutes, or until pale golden. Stir in the butter and cook until it foams, then gradually pour in the reserved gooseberry liquid and the wine, stirring constantly until blended and thickened. Add the degreased chicken drippings for a more full-bodied taste . Pour the sauce over the chicken in the roasting pan and simmer for 2-3 minutes on top of the stove. Serve in a deep, heated platter, pour the sauce over the chicken and scatter the gooseberries over the top. Rice is a good accompaniment.

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  Garlic Chicken

Ingredients

chicken
2-3 cloves garlic
butter
olive oil
rosemary
dry white wine


Method
Put two tablespoons butter and two table spoons oil in a pan and heat up. Place chicken in the pan and brown on both sides. Next, put in garlic, rosemary and wine

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  Kotlety Pozharskie

Ingredients

2lb Chicken breasts, boned & skinned or 2lb Turkey breast meat
1/4c Milk
5ea Italian type white bread- slices
1/4lb Unsalted butter
3/4ts Salt, 1/2ts White pepper
2c Dried bread crumbs
10tb Unsalted butter in small pcs


Method
Put 5 bread slices in abowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth. Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely. take the 10 tablespoons of butter an clarify them in large skillet over a Low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place oever a Med. high heat and when hot fry the patties for approx. 5-6 minutes per side or until done to suit your taste. Serve at once, pour remianing butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty.

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  Kotlety Pozharskie

Ingredients

2lb Chicken breasts, boned & skinned or 2lb Turkey breast meat
1/4c Milk
5ea Italian type white bread- slices
1/4lb Unsalted butter
3/4ts Salt, 1/2ts White pepper
2c Dried bread crumbs
10tb Unsalted butter in small pcs


Method
Put 5 bread slices in abowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth. Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely. take the 10 tablespoons of butter an clarify them in large skillet over a Low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place oever a Med. high heat and when hot fry the patties for approx. 5-6 minutes per side or until done to suit your taste. Serve at once, pour remianing butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty.

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