Buckwheat with chicken baked in cream
4 servings
90 minutes
Buckwheat with chicken baked in cream is a cozy dish of Russian cuisine that combines tender meat, aromatic mushrooms, and rich cream. The history of this dish traces back to village farming traditions where buckwheat was a staple and chicken symbolized home comfort. Baking allows the grain to absorb creamy softness while the browned cheese crust adds an appetizing texture. This dish is perfect for family dinners or festive tables, filling the home with warmth and childhood flavors. Buckwheat is rich in nutrients and combined with chicken meat and cream creates a nutritious and balanced meal. It is easy to prepare, resulting in a tender, aromatic, and hearty treat that brings comfort and enjoyment.
1
Boil the buckwheat according to the instructions.
- Buckwheat groats: 1 glass
2
Wash the mushrooms and slice them into small pieces. Fry in vegetable oil with added onion.
- Button mushrooms: 200 g
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
3
Mix the buckwheat with mushrooms and transfer it to a baking dish.
- Buckwheat groats: 1 glass
- Button mushrooms: 200 g
4
Wash the chicken thighs, dry them with a paper towel, and rub with salt and sweet paprika.
- Chicken leg quarters: 4 pieces
- Salt: to taste
- Paprika: to taste
5
Sauté the chicken thighs in buckwheat, then pour cream over them and sprinkle with grated cheese on top.
- Chicken leg quarters: 4 pieces
- Single cream 10% fat: 200 ml
- Cheese: 100 g
6
Bake in a hot oven at 200°C until a golden cheese crust forms.
