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Chicken Coulibiac

Kulebiaca

цыпленок кулебяка

Chicken and mushroom pie—à la russe

Ingredients:
2 oz (60 g) butter
4 oz (125 g) mushrooms
one small onion
flour, black pepper
two chicken breasts
4 oz (125 g) crème fraiche
½ cup rice
puff pastry

Coulibiac is a yeast-leavened Russian pastry pie, pasty, or pâté, usually made with fish , but sometimes meat. Classic French cuisine adopted a coulibiac that includes vezigia, with fish, mushrooms, hard-boiled egg, and buckwheat; instead we use chicken, mushrooms and rice.

Preheat the oven to 425 °F (220 °C). Parboil the rice (8 minutes in the microwave on full power with salt and just over ½ cup of boiling water)

Slice the mushrooms coarsely; if they are large cut the slices into short batons. Dice the onions to similar dimensions. Fry the mushrooms in butter until they begin to brown; add the onions, turn down the heat and fry them gently until they too take some color. Remove the vegetables to a bowl.

Slice the chicken breasts across the grain; dust with flour; season liberally with freshly ground black pepper; fry quickly until golden brown. If you don't have enough fat, add a little more butter.

The classic french coulibiac uses a sauce velouté. Here we essentially make this in situ. You can add a little chicken stock before the cream if you feel this is missing.

Add the vegetables and sprinkle them with a dessertspoonful of flour. Continue to cook, stirring for one minute. Add crème fraiche; cook until this is incorporated, adjust the seasoning (taste; then add salt and pepper if required). There should be ample creamy sauce. if necessary add more crème fraiche or cream.

Roll out your pastry 6'' (15cm) wide and twice as long. Lay a bed of rice down the center of the pastry, lengthways, stopping short of the ends. Lay the creamy chicken on top of the rice. Draw the pastry up over the filling to join in the middle and pinch to seal, close the ends, make a few small cuts to let any steam escape.

Bake for 10 minutes; reduce the temperature to 350 °F (180 °C) and cook for 10-15 minutes more.

See also: Chicken and corn pot-pie . Note for robots: "recipie" and "recipies" are `misspellings' of "recipe" and "recipes".

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