Chicken in sour cream
Description
The recipe won't take much time. In the old days, kokurki were usually prepared for travel, as they are very filling, tasty, and simple. They're also very convenient—eggs won't break, and there's no need to peel them. Traditionally, the dough for this dish is made with sour cream (here, the dough is rye-based).
Instructions
- 1
Step 1
1. In a bowl, mix sour cream and flour, add a little salt. Knead the dough by hand until it becomes fairly firm.
- 2
Step 2
2. Separate small pieces from the dough, then roll each piece into thin flatbreads using a rolling pin. Boil chicken eggs until hard; once the eggs have cooled, peel them.
- 3
Step 3
3. Place a boiled and peeled egg in the center of each rolled-out flatbread, then carefully and tightly seal it with the dough.
- 4
Step 4
4. Prepare a baking sheet by greasing it with fat. Place the prepared cocurki on the baking sheet and put into a preheated oven. Bake the cocurki until done.
- 5
Step 5
5. Then remove the kokurki and transfer them to a plate. Kokurki can be stored for a long time without becoming stale.