Chicken stuffed with pancakes
4 servings
120 minutes
Chicken stuffed with pancakes is a refined dish of Russian cuisine that combines the tenderness of meat and the aroma of fried mushrooms with onions. This recipe has roots in ancient festive traditions where stuffed poultry symbolized abundance and home comfort. Thin pancake tubes filled with juicy filling give the dish a special textural sophistication. Baked to a golden crust, the chicken retains all its juiciness and flavor richness. It is perfect for festive dinners and family gatherings, surprising guests with its original execution. Served with light vegetable side dishes or sour cream sauce that highlights its depth of flavors, this dish will be a bright accent at any feast, uniting traditions and culinary mastery.
1
Separate the legs and wings from the chicken, make a cut along the back and remove from the bones. Then pound it to make the meat thinner and wider.
- Chicken: 1 piece
2
Pass the meat from the legs and wings through a meat grinder and mix with fried mushrooms and onions.
- Chicken: 1 piece
- Champignons: 200 g
- Onion: 1 piece
3
Bake pancakes according to the desired recipe. Wrap the filling with sautéed meat in them. Place the pancake rolls on the chicken and sew them up.
- Pancakes: 4 pieces
4
Bake for 1 hour at 180 degrees. Salt, pepper, and spices to taste.
- Chicken: 1 piece