Chicken in the capital
6 servings
35 minutes
Capital chicken is a refined dish of Russian cuisine infused with the aromas of butter, creamy sour cream, and fresh mushrooms. Its history traces back to the traditions of merchant feasts where the richness of flavors and heartiness were valued. Pieces of chicken gently fried with onions and mushrooms absorb a velvety sauce made from flour and sour cream. The subtle aroma of dill adds freshness to the dish, while baking in a pot under dough transforms it into a true culinary masterpiece. Breaking through the crispy dough lid reveals a delicate balance of creaminess and light tanginess from the sour cream, complemented by earthy notes of mushrooms. This dish is perfect for cozy family dinners or festive gatherings, creating an atmosphere of warmth and hospitality.
1
Cut the chicken into portion pieces and salt it. Chop the onion, and slice the mushrooms into small pieces. Place the chicken pieces in a pan with heated oil, add the onion and mushrooms, and sauté lightly. Transfer the sautéed chicken to a pot.
- Chicken: 1 piece
- Salt: to taste
- White onion: 1 piece
- Fresh mushrooms: 200 g
- Butter: 80 g
2
In the pan where the chicken was fried, add flour and lightly fry. Add sour cream to the flour, mix until smooth, and bring to a boil. Pour the resulting sauce over the chicken and sprinkle with dill.
- Wheat flour: 20 g
- Sour cream: 250 g
- Dill: 2 tablespoons
3
Knead a firm dough and tightly seal the pot with it. Place the pot in the oven for 30-35 minutes. Before serving, remove the dough and serve the chicken in the pot.