Prep 1 hr
Cook 4 hrs
Chicken in a creamy sauce topped with a flaky crust. Rich and lemony classic Russian dish. Cooking time includes refrigeration time for the pie crust. You can cut out a lot of the time and effort by using ready-made pie crust and chicken broth, but it's much better this way.
- 12 tablespoons butter, chilled and cut into 1/4 inch pieces
- 4 tablespoons vegetable shortening, chilled
- 3 cups all-purpose flour
- 1⁄2 teaspoon salt
- 7 -10 tablespoons ice water
- 2 medium onions, peeled
- 1 stalk celery, with leaves
- 1 garlic clove, peeled
- 6 whole black peppercorns
- 2 whole cloves
- 1 large bay leaf
- 1 1⁄2 teaspoons salt
- 1 (4 lb) stewing fowl, quartered
- chicken giblets, coarsely chopped
- 8 tablespoons butter
- 1 lb fresh mushrooms, thinly sliced
- 2 tablespoons parsley, finely chopped
- 1 teaspoon lemon juice, strained if fresh
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup heavy cream
- 1 cup unconverted long-grain white rice
- 3 cups onions, thinly sliced
- 5 hard-boiled eggs, finely chopped
- 1⁄4 cup fresh dill leaves, finely cut
- 2 tablespoons butter, softened
- 1 egg yolk, dissolved in
- 2 tablespoons cream
- Pie Crust:.
- In a large, chilled bowl, combine the butter, shortening, flour and salt.
- Working quickly, rub the flour and shortening together using your fingertips until it looks like flakes of coarse meal.
- Pour 7 tbsp of ice water over the mixture all at once, toss together lightly and gather the dough into a ball.
- If it crumbles add up to 3 more tbsp of ice water by drops until the dough sticks to itself.
- Dust the dough lightly with flour and wrap in wax paper.
- Refrigerate for at least 2 hours, or until firm.
- Chicken Stock:.
- In a heavy 6-8 quart casserole dish, combine the onions, celery, garlic, peppercorns, cloves, bay leaf, salt, chicken and giblets, and pour in enough water to cover the chicken by about an inch.
- Bring to a boil over high heat, skimming off all of the foam and scum as it rises to the surface.
- Then reduce to low heat and simmer partially covered for 1 1/2 hours, or until the chicken is tender, but not falling apart.
- Transfer the chicken to a large platter, and strain the stock through a fine sieve into a bowl, pressing down hard with a spoon on the herbs and vegetables before discarding them.
- Set the stock aside.
- With a small, sharp knife, remove the skin from the chicken and cut the meat away from the bones, cutting the meat into 1" pieces and return them to the casserole dish.
- In a 10-12" skillet, melt 4 tbsp of butter over high heat, and add the mushrooms.
- Reduce to medium heat and cook 3-5 minutes, or until the mushrooms are soft.
- Transfer them to the casserole dish with a slotted spoon.
- Add the parsley, lemon juice, nutmeg, cream and 1/2 cup of the chicken stock.
- Stir thoroughly, taste for seasoning, and set aside.
- In a saucepan, combine the rice with 2 cups of the chicken stock, and bring to a boil over high heat, stirring occasionally.
- Then cover the pan, lower the heat, and simmer for 15-18 minutes, or until the rice has absorbed all of the liquid.
- Set aside, away from heat.
- In a large skillet, melt the remaining 4 tbsp butter over high heat, and add the onions.
- Lower the heat, and cook until the onions are soft and golden.
- Stir the onions into the rice, and toss until they are well mixed.
- In a separate bowl, combine the eggs with the dill.
- Preheat the oven to 400°F.
- With a pastry brush and the 2 tbsp of softened butter, lightly coat the bottom and sides of a 2" deep 9x12" baking dish.
- Spread 1/3 of the rice mixture on the bottom of the dish and cover with 1/2 of the chicken mixture.
- Top the chicken with 1/2 the egg mixture and repeat the layers, ending with the last of the rice.
- On a lightly floured surface, roll the dough in to 1/8" thick rectangle (about 10x14").
- Drape the dough over the rolling pin, lift it up and unfold it slackly over the pan.
- Firmly press the edges of the crust against the sides of the dish, pinching the edges to seal them.
- With a small, sharp knife, cut out a 1" circle from the middle of the dough.
- Brush the crust with the cream and yolk mixture and bake in the middle of the oven for 15 minutes.
- Reduce the temperature to 350°F and bake for another 30-40 minutes, or until the crust is golden brown.
- Serve immediately.