home Culinary recipes Meat dishes Roast Russian-style roast chicken (from the collection of recipes)

Russian-style roast chicken (from the collection of recipes)

Russian-style roast chicken (from the collection of recipes)

Category: Meat dishes
Kitchen: Russian
Russian-style roast chicken (from the collection of recipes)

Ingredients

For roast
A hen 180 g
bulb onions 80 gr.
raisins 10 gr.
nuts (kernel) 7
Sauce No. 587 100 g
cooking oil 15 gr.
parsley (greens) 3 gr.
For sauce No. 587 (sour cream with tomato)
sour cream 100 g
butter 5 gr.
wheat flour 5 gr.
tomato puree 10 gr.
Besides
salt taste
spice taste

Cooking method

  • I cook four servings, put them into two 450 ml pots.
  • Roast
  • The chicken carcass (I take any parts of the chicken that is) must be chopped into pieces of 30-40 g and fry until half cooked, put in a pot, in a freed pan I pass the onion, cut into half rings, put them on top of the chicken. Then fill with sour cream sauce with tomato and simmer until tender (I keep it in the oven for about an hour at 220C). At the end of stewing, add chopped nuts (I have walnuts) and raisins soaked in advance, spices (I do not add).
  • Sour cream sauce with tomato I cook according to the first column from the recipe book
  • To prepare the sauce, add tomato puree to the flour sautéed in butter and continue sautéing for 7-10 minutes (it’s somehow thick, it turns out straight, I drive it in the pan so it doesn’t burn out, it comes out for a maximum of 5 minutes). We dilute the finished sautéing chilled to 70 ° C with hot sour cream.
  • It is customary to serve roast in a pot, sprinkled with chopped parsley, but my pots are large, so I serve them with a side dish on plates.
  • Bon Appetit!

The dish is designed for

1 serving

Time for preparing:

1,5 hour

Cooking program:

oven

Note

I will add. The dish is very, very tasty, so I take the 4th rate of chicken right away, but I cook a double sauce, for my taste - quite enough.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers