Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 lb mushrooms, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package puff pastry (2 sheets)
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the mushrooms, onion, and garlic. Cook until the mushrooms are soft and the onion is translucent, about 5 minutes.
4. Add the white wine and chicken broth to the skillet. Bring to a boil and then reduce the heat to low. Simmer for 10 minutes.
5. Stir in the sour cream, dill, parsley, chives, salt, and pepper. Add the chicken back to the skillet and stir to combine.
6. On a lightly floured surface, roll out one sheet of puff pastry to a rectangle that is about 12x16 inches. Transfer the pastry to a parchment-lined baking sheet.
7. Spoon the chicken and mushroom mixture onto the pastry, leaving a 1-inch border around the edges.
8. Roll out the second sheet of puff pastry to the same size as the first. Place it on top of the chicken and mushroom mixture.
9. Use a fork to crimp the edges of the pastry together. Brush the beaten egg over the top of the pastry.
10. Bake for 30-35 minutes, or until the pastry is golden brown and puffed.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 520
Fat: 33g
Carbohydrates: 35g
Protein: 20g
Sodium: 470mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- White wine can be substituted with chicken broth.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add cooked rice or quinoa to the chicken and mushroom mixture for a heartier filling.
- Use different herbs, such as thyme or rosemary, in place of the dill, parsley, and chives.
- Add chopped spinach or kale to the chicken and mushroom mixture for extra nutrition.
Tips and tricks:
- Make sure to leave a 1-inch border around the edges of the pastry to prevent the filling from leaking out.
- If the pastry starts to brown too quickly, cover it with foil.
- Let the coulibiac cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the coulibiac in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the coulibiac on a large platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs, such as dill, parsley, and chives.
Pairings:
- Serve with a side salad for a light meal.
- Pair with roasted vegetables, such as carrots and Brussels sprouts.
- Serve with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables
- Steamed asparagus
Troubleshooting advice:
- If the pastry is not puffing up, make sure the oven is hot enough and that the pastry is not too thick.
- If the filling is too runny, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Coulibiac is a traditional Russian dish that is typically made with salmon, rice, and mushrooms. This version with chicken and mushrooms is a variation of the classic recipe.
Flavor profiles:
Savory, earthy, herby, creamy.
Serving suggestions:
Serve the coulibiac as a main dish for a family dinner or a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian