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Volovans in alsatian
1 serving
Cook the chicken, separate the meat from the skin and bones and cut into cubes. Wash and peel the champignons, slice, put in a sauté pan, pour over the white wine and boil for 10 minutes. Spit the flour in butter until a cream shade appears, then dilute it with chicken broth. Season to taste with salt, pepper, nutmeg, pour in cream or sour cream, sprinkle with finely chopped herbs. Add chicken meat to the mixture and simmer for 5 minutes. Put the warmed volovans on the dish and fill them with the resulting chicken sauce.
Cook the chicken, separate the meat from the skin and bones and cut into cubes. Wash and peel the champignons, slice, put in a sauté pan, pour over the white wine and boil for 10 minutes. Spit the flour in butter until a cream shade appears, then dilute it with chicken broth. Season to taste with salt, pepper, nutmeg, pour in cream or sour cream, sprinkle with finely chopped herbs. Add chicken meat to the mixture and simmer for 5 minutes. Put the warmed volovans on the dish and fill them with the resulting chicken sauce.
puff dough - 400 g, chicken - 1 pc., fresh champignons - 400 g, dry white wine - 400 g, sour cream - 200 g, or cream - 200 g, butter - 100 g, flour - 2 tbsp. spoons, parsley greens to taste, salt to taste, ground black pepper to taste, nutmeg to taste
