Cossack Chicken & Mushrooms
Submitted by Jelena
Minced chicken and mushrooms baked under a bubbling layer of swiss and feta cheese. Nutmeg and sour cream add warmth to this quick Ukrainian-style gratin that’s ready in under an hour.
YIELD
4 servingsPREP
35 minCOOK
15 minREADY
50 minThink of this as Eastern Europe’s answer to a chicken gratin: hearty, savory, and on the table in 50 minutes.
Chicken breast and fresh mushrooms get sauteed in butter with onion, then minced together into a rich, textured filling.
A hit of nutmeg and a spoonful of sour cream (or yogurt) pull it all together before the whole thing gets topped with a mix of grated swiss and crumbled feta.
Fifteen minutes in a hot oven and the cheese melts into golden, bubbling pools that shatter into the creamy filling below.
Serve it alongside crusty bread or over mashed potatoes for a complete meal.
Kitchen Tips
- Don’t skip the mincing step. It blends the chicken and mushroom flavors into something greater than the sum of its parts
- Squeeze excess moisture from the mushrooms after cooking so the filling stays rich, not watery
- The feta and swiss combo gives you both tang and melt. Gruyere works as a swap for the swiss
Ingredients
Directions
Cook the onion and mushrooms together in 4 tablespoons of the butter.
Mince the onion/mushroom mixture and the chicken together.
Add the garlic and the chicken-mushroom mixture and cook for 5 minutes adding salt and pepper to taste.
Remove from heat and stirin the yogurt and nutmeg.
Preheat the oven to 400℉ (200℃).
Pour the chicken mixture into a baking dish and sprinkle with grated cheese.
Bake for 15 minutes.
Comments
