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              KURINOYE FILE SO SMORCHKANI(STUFFED CHICKEN B

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Poultry                          Russian
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Chicken Stock Or Canned
                        -Broth
   1       oz           Dried Morels -- Rinsed
   1       lg           Whole Boneless Chicken
                        -Breast -- (About 1 1/2 Lb)
                        -Halved
   7       oz           Ground Chicken Meat
   1       lg           Egg -- Slightly Beaten
   2       tb           Fresh Parsley -- Chopped
   1       tb           Fresh Dill -- Finely Chopped
                         -- Salt And Freshly
                        Ground
                        -Black Pepper, To Taste
     1/3   c            Dry White Wine
     1/2   c            Heavy Or Whipping Cream
   2       tb           Unsalted Butter -- Chilled And
                        -Cut Into Pieces
   2       ts           Dry Vermouth

  Bring 1/2 cup of the chicken stock to a boil and pour
  over the morels in a heatproof bowl.  Soak for 1 hour,
  then drain, (Reserve the liquid) and chop fine.
  Strain the soaking liquid through a coffee filter and
  set aside. Place each chicken breast half between two
  sheets of waxed paper and pound with the flat side of
  a meat pounder until thin.  In a small bowl, combine
  the ground chicken, egg, 1 tb of the parsley, the dill
  and 2 tbls of the chopped morels.  Season with salt
  and pepper and mix well. Place half of the filling
  along the long side of each breast half, tuck in the
  ends and roll up.  Secure with a wooden toothpick.
  Place the chicken rolls in a medium-sized saucepan and
  add the morel soaking liquid, the remaining broth, the
  wine and the remaining morels.  Bring the liquid to a
  boil, then reduce the heat to low, and partially
  cover, poaching the chicken until cooked through, 20
  minutes.  With a slotted spoon, remove the chicken to
  a heated platter.  Over medium-high heat, reduce the
  poaching liquid to 1/2 cup, 15 minutes.  Add the cream
  and cook for 7 minutes longer. Remove the pan from the
  heat and whisk the butter and the vermouth until well
  blended in the liquid.  Stir in the remaining parsley
  and season with salt and pepper to taste.
  
  To Serve, cut the rolls into 1/2-inch slices and spoon
  the sauce over them.
 


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