Russian cookery relies on stick-to-your-ribs type foods, such as carbohydrates and fats, that fuel the body to endure long, cold winters. Potatoes, bread, eggs, meat and chicken, sour cream, butter, cheese, honey and garlic are the classic components of Russian meals, Cucumbers, tomatoes, onions, mushrooms, apples, berries and cabbage comprise the fresh fruit and vegetable offerings. Capture the essence of Russian cuisine with these chicken dishes.
Russian Chicken Bake
This is one of those recipes that moms in the 1960s and '70s made using convenience foods in combinations that today may seem a bit peculiar. Actually, Russian Chicken Bake winningly combines sweet and savory and also has a retro comfort food appeal. Preheat oven to 350 degrees Fahrenheit. Combine one 12-oz. bottle of creamy Russian dressing with 8 oz. apricot or peach jam and one envelope onion soup mix. Place four chicken breasts or six chicken thighs in a glass baking pan. Pour the dressing mixture over the chicken and bake for 40 minutes. Serve over rice.
Traditional Russian Chicken Salad
Bake a 2 lb. chicken or 2 lbs. skinless chicken breasts. Cool and dice the meat into cubes. While the meat is cooling, boil four new potatoes and hard-boil three eggs. Thinly slice the potatoes and eggs. Place diced chicken into a large mixing bowl and add the potatoes and eggs, as well as two chopped sour dill pickles. Sprinkle with salt and pepper to taste. In a separate small bowl, whisk 3/4 cup sour cream with 3/4 cup good-quality mayonnaise and add half to the chicken mixture in the larger bowl. Mix together. Line a large serving platter with lettuce leaves. Heap the chicken salad on top. Spread the remaining sour cream/mayo over the chicken salad, as if icing a cake. Garnish with 2 tbsp. capers and 1 tbsp. chopped fresh dill. Arrange wedges of tomatoes with green and black olives around the chicken salad.
Russian Chicken with Feta Cheese
Preheat oven to 350 degrees Fahrenheit. Melt 3 tbsp. butter in a large skillet over medium-high heat. Add eight boneless and skinless breasts and brown on both sides. Place chicken in a 9-by-13-inch baking dish and set aside. Reduce heat to medium and melt remaining butter. Stir in one clove chopped garlic and 1/4 cup chopped onion; cook until onion begins to soften. Add 1 tbsp. flour and cook for an additional 5 minutes. Blend in 1/4 cup vodka and simmer over medium-high heat, stirring constantly. After 2 minutes, stir in 1 tbsp. tomato paste, 3/4 cup chicken broth, 1 1/2 tsp. dried parsley,1 1/2 cups sour cream, and 1/4 cup feta cheese; add salt and pepper to taste. Reduce heat to medium low and simmer for 20-to-30 minutes, stirring throughout. Pour hot sauce over chicken and bake for 20 minutes. Serve over egg noodles.
Baked Chicken Kiev
Mash 8 tbsp. softened butter with two cloves of finely minced garlic, pepper, 1/4 cup fresh lemon juice, and 2 tbsp. each of finely chopped tarragon, parsley and chives. Mold the butter into a log and cover with plastic wrap; chill until firm. Flatten 4 boneless, skinless chicken breasts until about 1/3-inch thick. Place 1/3 cup flour in one bowl, one beaten egg in a second bowl, and 2 cups bread or Panko crumbs in a third bowl. Slice the chilled herb butter into eight equal portions. Place one portion butter on each chicken breast and roll the meat up tightly around the butter. Dredge each chicken roll thoroughly in flour, then egg, and finally in bread crumbs. Place the chicken rolls on a plate and refrigerate for 1/2 hour. Preheat oven to 375 degrees Fahrenheit. Lightly oil a baking dish and place the breaded chicken rolls in the dish. Top each chicken roll with one portion of herb butter and bake for 30 minutes.
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