Chicken pie in a frying pan
8 servings
90 minutes
Kurnik in a skillet is a traditional Russian dish symbolizing home comfort and warmth. It is a pie with a juicy filling of chicken, potatoes, and aromatic spices wrapped in tender yeast dough. The history of kurnik dates back to ancient Rus', where it was prepared for holidays and weddings, symbolizing prosperity and well-being. The taste of the dish is harmonious: tender chicken absorbs the aromas of bay leaves and spices, potatoes add softness, while the crispy dough complements the texture composition. Baked in a deep skillet, kurnik acquires a special slow-cooked flavor, keeping the filling's juices intact for each juicy bite.
1
Knead the dough. Dissolve the yeast in half a glass of water with sugar.
- Fresh yeast: 1 tablespoon
- Water: 0.5 glass
- Sugar: 1 teaspoon
2
Chop the flour with cold margarine until it resembles fine crumbs. Then, use your hands to mix the flour with the margarine to create a fine flour crumb.
- Wheat flour: 2 glasss
- Margarine: 125 g
3
Gather into a pile, make a depression, add salt, pour in diluted yeast. Knead the dough. Place the finished dough in a plastic bag and refrigerate for 30 minutes.
- Salt: pinch
- Fresh yeast: 1 tablespoon
4
Cut the potatoes as you wish, slice the onion into half rings. Cut the chicken into small portions. Add salt, pepper, and your favorite spices. Place in a deep, thick-walled pan. You can layer it or mix it. Pour in the broth.
- Potato: 8 pieces
- Onion: 2 pieces
- Chicken: 1 piece
- Spices: to taste
- Salt: pinch
- Chicken broth: 1 glass
- Bay leaf: 3 pieces
5
Roll out a flatbread from the dough. Cover the filling in the pan with this flatbread, pressing the edges tightly against the inner side of the pan. Make a hole in the center of the flatbread for steam to escape.
6
Bake at 180 degrees for about 1 hour.