Kurnik classic

Preparing a classic chicken is not too simple and fast, but, believe me, the game is worth the candle: the pie turns out to be unusually satisfying, juicy and, of course, very tasty.

Ingredients

• 400 g flour
• 100 g butter
• 2 tbsp. l. Sahara
• 50 ml milk
• 1 egg + 1 yolk
• 3 tbsp. l. sour cream
• 1 tsp salt
• pinch of baking soda
• For the béchamel sauce:
• 3 tbsp. l. butter
• 2 tbsp. l. flour
• 500 ml milk
• For filling:
• 1 chicken
• 300 g mushrooms
• 3 large onions
• 1 glass of rice
• 1 bunch of dill or parsley
• 4 tbsp. l. butter
• 8-10 ready-made thin pancakes

Directions

1. For the classic chicken dough, melt butter, add milk, sour cream, egg, sugar and salt. Mix thoroughly and gradually add flour and baking soda. Close and let stand for 30 minutes.
2. Boil the chicken in 2 liters of boiling salted water, 1 hour. Remove the meat from the bones and disassemble into small pieces. Chop the herbs finely.
3. In 1.5 cups of boiling broth, cook rice under a lid over low heat, 20 minutes. Boil another 400 ml of broth over medium heat to 150 ml, mix with rice, add herbs. Peel and fry the mushrooms and onions for the chicken, separately in oil until golden brown.
4. For the sauce, fry the flour in butter, 2 minutes, pour in the milk. Cook. stirring, over low heat for 5 minutes. Cut off 1/3 of the lid dough and roll out the remaining chicken dough 1–1.5 cm thick and place in a greased baking pan with the edges hanging down.
5. Lay the chicken fillings on top of the dough. First spread the rice, cover with a pancake; the next layer is an onion covered with a pancake; then mushrooms - and again a pancake; further chicken, etc.
6. Pour the sauce over the last layer of chicken. Roll out the lid. Make a hole in the center for steam to escape, grease the top with yolk. Bake the classic chicken at 200 ° C for 30–40 minutes.