Roast in pots is a fragrant, chic dish of traditional Russian cuisine. There are a lot of ways to prepare this dish, but the principle is the same - all the ingredients are languishing in clay pots. Roast is a worthy dish for a festive table.
Ingredients:
- large chicken - 1.5-2 kg;
- 2 large onions;
- light raisins - 50 g;
- walnut - 50 g;
- fresh champignons - 50 g;
- dill, parsley - a few branches;
- salt, spices;
- flour;
- 400 g sour cream;
- 25 g butter.
Preparation:
- Rinse the chicken thoroughly inside and outside, dry it with paper towels, cut it in portions into 8 equal-sized pieces. Marinate in salt and pepper and leave in the refrigerator for 10-15 minutes. Fry in a hot skillet with the addition of sunflower oil until golden brown.
- Wash the onion, peel and cut into half rings, fry in a pan until golden brown.
- Rinse the mushrooms and cut into thin slices, fry over low heat.
- Dry the walnuts from moisture in the microwave or in the oven on a baking sheet. Then grind in a mortar or blender.
- Rinse the raisins well with running drinking water and dry with paper towels.
- We take a saucepan and melt the butter in it, add the flour and saute as in the béchamel sauce. After that, add sour cream, mix thoroughly and cook the sauce for another 4-5 minutes.
- We take the pots and put two pieces of chicken, raisins, fried mushrooms, onions, walnuts on the bottom. Next, fill in all the ingredients with the sauce.
- We heat the oven to a temperature of 205 degrees. Put the prepared pots in the oven for 60-70 minutes.
- When serving, finely chop the herbs and sprinkle into each pot.
