My six-year old daughter and I are on a culinary journey to cook our way around the world. Once a week, Gracie picks a country, we research the food of that nation, pick a traditional dish, then shop and cook together. Sometimes we even work in a side trip to an ethnic market or food-truck.
This week, Gracie went for that big orange country at the top of the map…Russia!
This is a very simple, hearty, and delicious comfort food dish. A pre-cooked rotisserie chicken would make this dish a snap!
Chicken Kotletki with Sour Cream Mushroom Sauce & Sweet Cabbage Salad
4 cups cooked long grain rice, hot
2 1/2 cups cubed cooked chicken*
2 Tbsp. butter
16 oz button mushrooms
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 Tablespoon flour
1 1/4 cup chicken broth
1/2 cup heavy cream
2 Tbsp. sour cream
2 Tbsp. fresh dill, minced
Mise en Place
Cube chicken (equal parts white and dark meat), clean and quarter mushrooms, chop onion and celery. Mince garlic and dill.
Need some help with your chopping, dicing, and mincing? See this post.
*You can bake your own chicken or use a store-bought rotisserie chicken for this dish.
Prepare the Dish
Melt the butter in a skillet over medium high heat. Add the fresh mushrooms, onion, celery, garlic, and thyme (whole stalk). Season with salt and pepper. Add flour, mix well, and cook for about 10 minutes.
Pour in the chicken broth, heavy cream, and sour cream. Bring to a boil, then reduce to a simmer and cook ten minutes to thicken.
Sprinkle Kotletki with fresh dill, and serve over hot rice, with cabbage salad.
Sweet Cabbage Salad
The sweet-tart, acidic component to this salad pairs perfectly with the rich, luxurious mushroom sauce in the Kotletki.
1 half a small head of cabbage
2 small cucumbers
1 large carrot
1 celery stalk
1 medium yellow bell pepper
fresh herbs (scallions, dill, parsley)
2-3 Tbsp. sunflower oil
2-3 Tbsp. distilled white vinegar
1 Tbsp. sugar
salt, pepper, to taste
Shred cabbage. Julienne cukes, carrots, and bell pepper. Slice celery, apple, and radishes (thin). Mince herbs.
For the dressing: Combine oil, vinegar, sugar, salt, and pepper in a bowl, and whisk to combine.
Toss veggies with dressing and serve immediately, or chill up to 1 hour.