Chicken in Bread Dough

This recipe was automatically translated from Romanian. View original here
Chicken in Bread Dough

The chicken comes out fragrant and soft, the dough is well penetrated by the juice in which the chicken was baked and together they make a very successful combination.

It is prepared quickly, only if you have the dough made a little earlier, about 1-2 hours before. I put boneless chicken legs here, but it also goes with bone-in chicken, any part of your favorite chicken.

I made it in a 28 cm diameter tray, you can make it in any other shape you have.

Ingredients

Chicken meat
1 kg
White onion
2 pieces
Buttermilk/Youghurt/Kefir
250 ml
Sunflower oil
1 tbsp
for dough
Egg
1 piece
Salt
1 tsp
for dough
Sugar
1 tsp
White flour
350 g
Sunflower oil
2 tbsp
for a tray
Salt and pepper
1 tsp
for meat, you can also add other favorite spices - curry, paprika, etc.
Baking soda
0.5 tsp

Step by step

1

We prepare the dough because it must rest 1-2 hours before making the chicken:

- In a bowl, mix the flour with the baking soda.

2

- Whipped milk is mixed with egg, oil, sugar and salt.

3

- Add the flour mixture to the whipped milk mixture and knead the dough.

4

- A soft and slightly sticky dough comes out, help yourself with flour so that it kneads a little on the table and is uniform.

5

- Put it to rest for 1-2 hours.

6

During this time we go further - grease a baking tray with a little oil, round or square - it is important to be with the edges a little higher and not to be removed, so that the juice does not flow from the tray into the oven.

Cut the onion into juliennes and sprinkle in the pan, put a little salt and pepper on it.

7

Wash the chicken, cut it into pieces and place it over the onion, sprinkle salt and spices over it.

8

When the dough is ready, spread it with the rolling pin and place the sheet over the meat tray. Press well to perfectly and evenly cover the entire tray, the edges so and must be larger than the diameter of the tray.

9

The rest of the dough is cut - notice that I cut the longer edges, where the edge of the tray comes from.

You can freeze the leftover dough and use it with any other meat pie or salty filling.

10

And with your fingers, push that higher edge of the dough closer to the bottom of the tray, in order to "dress" all the meat perfectly.

11

This is what it should look like before you put it in the oven.

Bake in a preheated oven at 200 degrees for 45 minutes.

12

Remove from the oven and let it soak in the pan for 10 minutes.

13

Then, with the help of a towel, drain the juice carefully from the tray - don't throw it away!

14

Then place a tray, bottom up, over the tray.

15

And turn the tray to remove the "plate" of dough on the serving platter.

16

The previously drained juice is poured over the meat and let it penetrate a little into the dough - about 5-10 minutes.

17

And ready, you can serve with any garnish you like, we had a salad (pickles).

By the way, it is served like this - with a spoon cut out of the dough with meat and put each one on a plate.

Good appetite!

Quantity: 1 kg (3-4 servings)
Prep time: 45 min
Difficulty: intermediate
Ready in: 90 min
Publish date:

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