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Zhul'yen Kurinyi V Kokotnitsakh
Chicken And Mushrooms En Cocotte
Zhul'yen Kurinyi V Kokotnitsakh
A French dish, adapted for the Russian table.
Ingredients
½ lb (225 g) cooked chicken
1 large onion
¼ lb (120 g) mushrooms, trimmed
2½ oz (75 g) butter
Salt, freshly ground white pepper to taste
3 tablespoons soured cream
Freshly grated nutmeg
2 oz (60 g) grated Gruyere cheese
Details
Serves: 4
Method
Mince the chicken and set it aside. Mince the onion and the mushrooms, separately. In a frying pan melt 2 oz (60 g) of the butter. Cook the minced onion for about 5 minutes, until it begins to soften, then stir in the mushrooms and the chicken. Continue to cook for about 5 minutes more, adding salt and white pepper to taste.
Remove the pan from the heat and stir in the soured cream. Add nutmeg to taste. Preheat the oven to 200°C/400°F/Gas 6. Divide the chicken mixture between four greased ramekins. Top each ramekin with some of the grated cheese and a dab of the remaining butter. Bake for 10 minutes, or until bubbly. Serve hot.
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