Bashkir-style chicken
Description
The dish is prepared without unnecessary complications. It was my friend who inspired me to cook Bashkir-style chicken, which I first tried at her place and was absolutely delighted with. The dish is very tasty, juicy, and tender, and it's no more difficult to prepare than manty or dumplings. The potato rolls are steamed, absorbing the aromas of the chicken sautéed in sour cream sauce at the same time. Here, both the meat and the side dish are cooked simultaneously, making the meal complete and very filling. Definitely save this recipe! I used chicken thighs, but you can use any chicken parts. Adjust the quantity based on the number of expected guests. The dish is ready to be served.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
In a deep bowl, combine the egg and water. Add 1/3 tsp salt, mix well, and gradually incorporate the flour. Knead until you have a firm and elastic dough. You may need slightly more or less flour than specified in the recipe; the dough should have a consistency similar to that of dumpling dough. Cover the dough with a towel and let it rest for 20 minutes.
- 3
Step 3
Grate the potatoes and onions on a coarse grater. Add 2-3 tablespoons of vegetable oil, salt to taste, ground black pepper, and mix everything together. This will be the filling for the rolls.
- 4
Step 4
Grease the work surface and rolling pin with vegetable oil. Roll out the dough into a rectangle about 2-3 mm thick, trimming any excess if needed. Spread the potato filling in a thin layer, leaving a small border free along one edge.
- 5
Step 5
Roll the dough into a log and pinch the seam closed with your hands. Then, using a sharp knife, cut the log into slices about 2 cm wide.
- 6
Step 6
Place the sliced pieces cut-side down and gently press them from the top with your hands. Fry the resulting rolls in a pan on both sides until golden brown.
- 7
Step 7
Cut the chicken into pieces and fry over high heat with salt and spices until golden brown crust forms. I fry it directly in a cauldron.
- 8
Step 8
Dilute the sour cream in water, add salt to taste, and pour the prepared sour cream sauce over the fried chicken. The sauce should only lightly coat the meat; I used about 1.5 cups of water. Add bay leaf.
- 9
Step 9
Place the fried rolls on top of the chicken. The sauce should not cover them; our goal is to cook them almost like steaming. Cook covered over low heat for about 40 minutes (until the rolls are done).
- 10
Step 10
Bashkir-style chicken is ready. Place the fried chicken and rolls onto a plate, pour over the sour cream sauce, and sprinkle with fresh herbs.