Kurnik (Chicken and Rice Pie)

May 06, 2023May 6, 20230 9
A savory chicken and rice pie with mushrooms and hard-boiled eggs.
in Main

Prep

60 min

Cook

150 min

Ready In

210 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 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

Nutrision Information

Servings Per Recipe
8
Calories
725
Sugar
2g
Fat
46g
Kurnik, also known as Russian chicken and rice pie, is a classic dish that originated in medieval Russia. It was traditionally served at weddings and other celebrations, and was meant to symbolize abundance, fertility, and prosperity. Over time, many variations of Kurnik have developed, but the basic ingredients remain the same: a flaky pastry crust filled with chicken, rice, mushrooms, and hard-boiled eggs. Today, Kurnik is still a popular dish in Russia, Ukraine, and other Eastern European countries, and can be found at many restaurants and home kitchens.

Instructions

1.Preheat the oven to 400°F (204°C).
2.In a large bowl or food processor, combine the flour and salt. Add the butter and shortening, and mix until the mixture forms small, pea-sized pieces. Slowly add ice water, one tablespoon at a time, until the dough comes together in a ball.
3.Roll out 2/3 of the pastry on a floured surface, and line the bottom and sides of a 9-inch deep dish pie pan. Reserve the remaining pastry for the top of the pie.
4.In a large pot, combine the onions, celery, garlic, peppercorns, cloves, bay leaf, and salt with enough water to cover the fowl. Bring to a boil, then reduce to a simmer and cook for 2 hours, or until the fowl is tender. Remove the fowl from the broth and let cool.
5.Strain the broth and reserve 1 1/2 cups. Return the remaining broth to the pot and add the rice. Cover and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
6.In a large skillet, melt the butter and sauté the mushrooms until they are browned and the liquid has evaporated.
7.Remove the skin and bones from the fowl and chop the meat into bite-sized pieces. In a large bowl, combine the fowl, giblets, mushrooms, parsley, lemon juice, nutmeg, cream, rice, onions, eggs, and dill. Mix well.
8.Pour the mixture into the prepared pie dish. Roll out the remaining pastry to form a lid and place it over the top of the pie. Flute the edges and cut several slashes in the top to allow steam to escape.
9.Brush the top of the pie with the egg yolk and cream mixture.
10.Place the pie on a baking sheet and bake for 50 minutes, or until the crust is golden brown and the filling is hot.

PROS

Kurnik is a hearty and filling meal that is perfect for cold winter days.
It is packed with protein from the chicken and eggs, and the mushrooms and dill add a delicious earthy flavor.
The pastry crust is flaky and buttery, and the creamy rice filling is comforting and satisfying.

CONS

This recipe requires a bit of effort and time to make, as the pastry and filling need to be prepared separately.
Some of the ingredients, such as the fowl and giblets, may be difficult to find in some parts of the world.

HEALTH & BENEFITS

Although Kurnik is not a low-fat or low-calorie dish, it does provide a good source of protein and other essential nutrients. Chicken is a great source of lean protein, and mushrooms are rich in vitamins and minerals. Dill has anti-inflammatory properties and may help to boost the immune system. However, the high fat and calorie content of this dish means that it should be enjoyed in moderation as part of a balanced diet.

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