Kurnik with chicken, mushrooms and cheese

Kurnik with chicken, mushrooms and cheese

For the chicken chicken recipe you will need:

• butter – 200g
• flour – 2-2.5 cups
• baking powder – 1 tsp. baking powder - gives the finished dough a porous structure and size. Consists of a consistency of various chemical substances - lye. ” href=”/dictionary/208/razryhlitely.shtml”>
• salt - to taste
• sugar – 1 tsp.
• egg (yolk) – 2 pcs.
• sour cream – 200g

• chicken (fillet) – 600g
• onions – 3 pcs.
• champignons – 500g
• vegetable oil (for frying)
• testicle – 4 pcs.
• cheese – 200g
• dill, parsley (fresh herbs) - to taste
• salt, pepper - to taste.

Recipe for making chicken:

To prepare Kurnik with chicken, mushrooms and cheese you need.

Beforehand, hard-boil the eggs. Boil chicken fillet in salted water until tender. While the chicken is cooking, mix the flour, salt, sugar and baking powder. Chop the butter into floury consistency into crumbs. Add sour cream, egg yolks and quickly knead the dough. Roll the dough into a ball, cover with film and put in the refrigerator.

Cut the finished chicken into small cubes along with the onion. Fry the onion in vegetable oil until soft, add the chicken and cook for a few more minutes. Remove the chicken filling from the heat, season with salt and pepper and stir.

Cut the champignons into cubes and fry separately until browned. Peel the boiled eggs and finely chop them. Mix grated cheese with chopped herbs.

Divide the dough into 2 parts so that one part is slightly larger. Roll out both parts of the dough into flat cakes, 5 mm wide. Place the smallest flatbread on a greased baking sheet. Leaving the edges of the dough free, place on top layers: half chicken entrails, half champignons, half cheese entrails and eggs. Then repeat the layers of chicken, mushrooms and cheese inside. Cover the filling with the remaining dough and pinch the edges of the top and bottom cakes.

Create a hole in the center of the chicken pot for steam to escape. Place the pie in an oven preheated to 180C and bake until browned, about 1 hour.

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Kurnik with mushrooms

Preparation time: 1 hour 30 minutes.

Production time: 25 min.

Number of servings: 5 pcs.

Ingredients

How to cook chicken chicken with mushrooms

Kurnik is a dish of state Russian cuisine. For its primary festive purpose, it is called the king of pies. It was served at the royal table on holidays, and in some regions of the Russian Federation, kurnik was an indispensable ritual cake for marriages. The multilayer tall pie is decorated with dough figures.

The essential ingredient is chicken meat, and then vegetables, cereals, mushrooms and other entrails are placed in several layers, separated from each other by pancakes. From culinary historical literature it is clear that kurniks were first prepared with millet, and later they began to eat buckwheat or rice. Yeast dough is prepared according to almost any home recipe, or, as an option, store-bought or even puff pastry is used.

I kneaded the following ingredients: 2.5 cups of flour with 1 teaspoon of dry fast-rising yeast, 1 tablespoon of sugar, 0.5 teaspoon of salt, 50 g of melted butter, 1 egg, 100 ml of milk. It is better to knead the oven after two rises and after the third rise, but it is possible after the second rise.

With pancakes, options are also possible: yeast, milk, kefir, various varieties and types of flour. Improvise with the entrails too. Happy cooking tests!

How to cook “Kurnik with mushrooms” step by step with photos at home

To make kurnik you will need dough, pancakes, ready-made chicken meat, hard-boiled eggs and 1 raw yolk, ready-made fluffy rice, mushrooms, onions, dill.

Lightly fry the chopped onion in vegetable oil, add salt, add chopped champignons and simmer everything together for 3 minutes over medium heat.

Assemble the chicken immediately on a baking sheet, on a silicone mat or baking paper, or in a form in which you can immediately place it in the oven without transferring it anywhere! Roll out 1/3 of the dough into a flat cake with a diameter 2 cm larger than the diameter of the pancakes and place half of the rice on it, level, salt and add spices to taste if desired.

Cover the rice with a pancake and then cover each filling in the same way with a pancake.

Place the prepared and diced chicken fillet (boiled, fried or baked with spices) in an even layer on the pancake and then cover it with the pancake.

The next layer is the second half of rice and chopped dill.

Then again the pancake and the mushroom insides are on it.

Grate the eggs on a large grater - this will be the outermost interior of the chicken.

Roll out 2/3 of the dough into a huge flat cake and carefully cover the entire “system” of pancakes and entrails on top. Trim, or rather cut off the excess dough on the sides. Pierce the chicken pot from the top all the way to the bottom, because you need a hole for steam to escape.

Seal and tuck the edges of the chicken, then coat the entire dough with raw egg yolk.

Make some shapes from the leftover dough scraps.

Decorate the chicken and bake it in a preheated oven at 200 °C for about 20-30 minutes.

Cover the finished chicken with a towel for about 15 minutes. The pie comes out juicy, but you can serve it with various sauces, fragrant herbal teas, and fruit drinks.

Kurnik with champignons

Kurnik with champignons is a large, “ceremonial” pie, a decoration for the festive table. Essentially, this is a good method for feeding a whole crowd with just one chicken.

Look how similar the Russian magazine is to classic English chicken pies. Nothing unusual: the idea is the same, the execution depends on the appropriate and available goods.

For the test:

• 200 g butter
• 500 g wheat flour
• 1 tsp. salt
• 300 g sour cream with a fat content of 15-20%

For the inside:

• 1 chicken weighing 1 kg
• 3 testicles
• 5-7 shoots of green onions
• 3-4 tbsp. l. ghee
• 350 g medium-sized champignons
• 100-150 g dark bread crumbs
• salt and ground dark pepper to taste

For the white sauce:

• 500 ml chicken broth
• 30 g butter
• 50 g flour
• 100 g sour cream with a fat content of 15-20%
• salt and ground dark pepper to taste

For lubrication:

Kurnik with champignons recipe:

1. For the inside, boil the chicken in a small amount of water with the addition of onions and roots. Cool the finished chicken, remove the meat from the bones, and remove the skin. Cut the meat into small pieces. Strain the broth.
2. Hard-boil the eggs, peel and chop. Finely chop the green onion and simmer for 2-3 minutes in a saucepan with 1 tbsp. l. ghee. Add chopped eggs to the onion, stir and season with salt and pepper. Cool.
3. Separate the stems from the champignons, cut into pieces of random shape, and heat 1 tbsp in a saucepan. l. melted butter and fry the drumsticks over medium-high heat until they smell mushroomy, about 7 minutes. Pour 500 ml of chicken broth into a saucepan and simmer over low heat for 15-20 minutes.
4. Cut the champignon caps into slices 3-4 mm wide. Melt 1-2 tbsp in a frying pan. l. melted butter and fry the mushrooms over medium-high heat until soft. Transfer to a bowl and season with salt and pepper.
5. Prepare the white sauce. Return the pan to medium heat and melt the butter in it. Add flour and fry, stirring, until a pleasant smell and beige color appear. Reduce heat and start adding mushroom broth in small portions, stirring continuously with a whisk or wooden spoon so that there are no lumps. When all the broth has been mixed in, simmer the sauce for 5-7 minutes until thickened.
6. Transfer the sauce to a bowl, season with salt and pepper, add sour cream and stir. Cool to room temperature.
7. Stir approximately two-thirds of the sauce into the chicken and the rest into the mushrooms.
8. Prepare the dough. Melt the butter and cool to room temperature. Mix flour with salt. Mix sour cream with melted butter, add to flour and knead into a soft dough. Knead lightly, wrap in film and place in the refrigerator for 30 minutes.
9. Preheat oven to 200°C.
10. Separate one fourth of the dough, wrap it in film and put it in the refrigerator.
11. Roll out a larger piece of dough on a piece of baking paper into a circle 5 mm wide. Transfer the paper with the dough to a baking sheet.
12. Make 8-10 cuts around the perimeter of the circle, approximately 4 cm long.
13. Place half of the bread crumbs in the middle of the circle. Place half the eggs on the crumbs, half the chicken on them, then half the mushrooms. Repeat layers, starting with bread crumbs. When laying the layers of the inside, remember that the chicken pot must have the shape of a cone, in other words, the layers of the inside should evenly taper upward.
14. Press the filling with a spoon and press lightly. Gather the edges of the dough and pull them slightly upward so that the wall comes out. Bring the edges of the cuts together and pinch them, giving the chicken chicken the shape of a truncated cone.
15. Roll out the smallest part of the dough according to the size of the upper cut of the kurnik, cut a hole in it for steam to escape. Place this lid over the filling so that its edges meet the edges of the dough walls. Pinch the dough with a string. Use the same “rope” to decorate the “seams” on the walls of the chicken house.
16. Brush the kurnik with lightly beaten egg.
17. Bake the chicken for 45-50 minutes. The dough should brown and the juice should boil in the hole. If the top of the chicken becomes very brown, cover it with foil or parchment.
18. Serve warm with chicken broth.

Kurnik with champignons recipe from Alena Spirina’s book “ National Pies ”.

Alena Spirina , host of a culinary program, creator of cookery books, took on a virtually impossible task - to collect recipes for the most delicious pies from all over the world. A special place in the book is occupied by recipes for ordinary pies of the peoples of Russia, Uzbekistan and Transcaucasia. But also in the book you will find recipes for French, British, Middle Eastern and other pies.

Any recipe is carefully written and equipped with step-by-step photos. All recipes have been tested by the creator more than once, and despite the vast “geography” of pies, they are easy to prepare in any home kitchen from ordinary, affordable goods.

Pies in a slow cooker, press “Start”

Recipes for pies in a slow cooker from the book “Multi-cooker. Culinary hits” created by Anna Kitaeva. The slow cooker will bake you […]

Cook with pleasure!

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Kurnik with mushrooms and chicken

The most delicious pie cooked in a slow cooker!

Ingredients for Chicken with Mushrooms and Chicken:

• Chicken (3 hams) – 3 pcs.
• Champignons (500 g – 600 g) – 600 g
• Puff pastry without yeast (1 package 2 layers) - 500 g
• Onions (3 medium onions) - 3 pcs.
• Wheat flour / Flour - 200 g
• Chicken egg - 2 pcs
• Sugar - 15 g
• Salt - 4 g
• Milk – 500 ml
• Ghee butter - 1 tsp.
• Sunflower oil (for frying pancakes) - 2 tbsp. l.
• Butter (grease the multicooker before heating) - 1 tsp.

Production time: 100 minutes

Number of servings: 10

Nutritional and energy value:

Recipe for Chicken with Mushrooms and Chicken:

1. Place the defrosted dough under a hood to rest while the insides are being prepared (approximately 1 hour)
2. Place 3 chicken legs in a saucepan and cook until the chicken is easily detached from the bone. Don't forget to add salt!

3. In the meantime, while the dough is rising and the chicken is cooking, prepare the dough for pancakes (they will serve as shortcakes between the insides): so break the eggs into a bowl, add salt and sugar, beat everything for 2-3 minutes, then slowly pour in the heated milk (I heat it in microwave), add melted butter and mix everything well. The pancake batter is ready. Fry pancakes in a frying pan greased with sunflower oil.

4. Prepare the filling for the pie: cut the champignons and put them in a frying pan, fry until almost done and add finely diced onions, stir and fry together with the mushrooms. Separate the chicken from the bone, chop it and add it to the onions and mushrooms, fry it a little and turn it off, the inside is ready.

5. Place the first layer of dough on the bottom of the multicooker pan, previously greased with butter. It is important to grease the multicooker pan as high as possible so that our pie does not stick to the sides.

6. Place part of the inside on the dough, cover with a pancake, then another part of the inside, again a pancake, inside and cover with a second layer of dough on top, all the while connecting the edges of the bottom layer with the top. close the lid and set the multicooker to baking mode for 100 minutes. I would like to warn you that, since all multicookers are different, I advise you to look at the cake after 60 minutes.

This is what the pie looks like in cross section. Be sure to try it, it's very tasty)))

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Comments and reviews

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• Reviews

April 15, 2014 Medved Ksusha #

April 26, 2013 t-tya-la #

March 16, 2014 lukava #

What's the point of having pancakes if the inside is the same? Pancakes are usually used to transfer various entrails into a kulebyak (if it is a difficult kulebyak). But here it's stupid and completely redundant

March 16, 2014 t-tya-la #

March 16, 2014 lukava #

April 16, 2013 Mary Koval # (recipe creator)

April 16, 2013 yana69 # (moder)

April 15, 2013 Mary Koval # (recipe creator)

April 15, 2013 crocodile #

April 15, 2013 Mary Koval # (recipe creator)

April 15, 2013 Caterpillar Tyutyusha #

April 15, 2013 Katusha #

April 15, 2013 Alena Milevskaya #

April 15, 2013 Mary Koval # (recipe creator)

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