Chicken with cabbage under mushroom sauce
5 servings
50 minutes
The recipe is taken from the book "Ural cuisine.
1
Wash the chicken, dry it, place it in a pot, cover with cold water and bring to a boil.
- Chicken: 1 piece
2
Reduce the heat, remove the foam.
3
Put peeled, washed, and chopped vegetables (carrots, parsley, celery, onion, cabbage), mushrooms (without chopping), and fragrant pepper in a pot; season with salt and pepper to taste and simmer on low heat until cooked.
- Carrot: 1 piece
- Parsley root: 2 pieces
- Celery root: 2 pieces
- Onion: 1 head
- White cabbage: 500 g
- Fresh mushrooms: 200 g
- Allspice peas: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Prepare the sauce. Lightly fry the flour in heated oil (20 g), pour in hot broth while stirring, boil for 5 minutes and remove from heat.
- Wheat flour: 25 g
- Butter: 120 g
- Chicken: 1 piece
5
Add the mashed egg yolks with sour cream, boiled with chicken, dried and chopped mushrooms, and season with salt and pepper to taste.
- Egg yolk: 2 pieces
- Sour cream: 50 g
- Fresh mushrooms: 200 g
- Salt: to taste
- Ground black pepper: to taste
6
Pour lemon juice into the sauce and remove from heat.
- Lemon juice: 1 teaspoon
7
Cut the chicken into portion pieces.
8
Place them in a pot, pour with the prepared sauce, and put in a preheated oven at 200 degrees for 15-20 minutes.
9
Serve with a fresh vegetable salad.