Chicken Ptichki Recipe
What is your heritage? Do you have a favorite dish from your ‘homeland’ that your mom or grandmother made for you as a kid? Denise shared with us in a previous post that she is part Syrian. As usual, Denise provides me much inspiration.
On a night where I wanted to make something different for dinner, I decided to research some good recipes from my heritage. I am part Russian (actually, Ukranian) and I only have a couple of Eastern European style dishes that we made in our family when I was growing up. So, the search was on to find something Russian that I thought the family would like. I must have read a hundred recipes before I settled on this one. It sounded relatively simple, family friendly and was a bit different. I know however that I will come back here and try something else. Lots of great Russian recipes here. http://www.ruscuisine.com/recipes/meat-dishes/n–363/
Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 1 hour
3 boneless, skinless chicken breasts
1 Vidalia/Sweet onion, quartered
4 cloves of garlic
1 cup bread crumbs
Salt and Pepper
1 cup vegetable oil
10-12 4 inch skewers
2 stalks celery
Special Equipment and Other Items Needed:
Heavy sauté pan – this is what I use
How to make chicken ptichki:
In a food processor, puree the quartered onion and the garlic until almost smooth. Cut up the chicken breasts into 1 inch cubes. Salt and pepper the chicken. Place in a bowl and add the pureed onions and garlic. Toss to coat, cover and refrigerate for 2-4 hours.
When ready to cook dinner, place bread crumbs on a plate. Mix the egg and water in a bowl and place on another plate or shallow bowl.
Using the skewers, place 3-4 pieces of chicken tightly together on each skewer. Roll in the egg wash and then the bread crumbs. Set aside on some wax paper and repeat for the other chicken.
When complete, place the carrots and celery in a baking dish and set near stove where you will brown the chicken. Preheat oven to 375 degrees.
Heat the vegetable oil in a heavy skillet over medium-high heat. When hot (test by putting a pinch of breadcrumbs in the oil, if it sizzles, it’s ready), cook 3-4 skewers at a time for about 1 minute per side until browned. Remove from oil and place in the baking dish with the celery and carrots. Use the edge of the skewer to prop the chicken up a bit on the side of the dish. I used the celery and carrots to help hold it in place.
Repeat until all skewers are browned.
Cover the baking dish tightly with aluminum foil and place on center rack of oven. Bake 15 minutes at 375 and then reduce to 350 and bake for 45 more minutes. Remove from oven, uncover and serve.
They have a really unique flavor and the family loved them!
I served this with boiled potatoes (aren’t potatoes a staple in Russia?) and steamed broccoli