Doctor Zhivago: Chicken Pojarsky


Think of these as Russian Chicken Mc Nuggets - they were an 19th century fast food served to travelers at an inn on the road between Moscow and St. Petersburg in the town of Torzhok.

The innkeeper, Pojarski, who's place is mentioned in Pushkin's Eugene Onegin, created this dish of enriched patties of ground chicken (or sometimes veal) that are breaded, and pan-fried. The dish is usually served with a paprika-cream sauce.

I serve them over Kasha.


For the Chicken Patties:

  • 2 pounds ground chicken
  • 1 stick butter
  • 1 cup bread crumbs
  • 1 cup flour
  • 1/2 t nutmeg
  • 1 eggs
  • 2 cups bread crumbs
  • 1/4 cup oil

For the Sauce:

  • 4 oz sliced mushrooms
  • 1 onion
  • 2 T butter
  • 2 T paprika
  • 2 T Wondra Flour
  • 1/2 t ground thyme
  • 1 cup chicken stock
  • 1 cup cream
  • 1 lemon
  • 2 t brandy
  • 1/2 cup sour cream


In a mixing bowl combine the following:
  • 1/2 cup cream
  • 1/2 cup bread crumbs
  • 1 beaten egg
Add the ground chicken to the bowl and "smush" it all together, as if you were making a meatloaf.
Season the mixture with the 1/2 t nutmeg. Sprinkle with salt and pepper, and blend.
Melt a half a stick of butter. Be careful not to let it brown.
Pour the melted butter into the chicken and "smush" it together until it is blended through and through. Refrigerate for about 30 minutes.
Form 8 small patties out of the chicken mixture. Refrigerate until ready for final preparation.
Before cooking let's set up our station. We want a bowl with a beaten egg, a bowl of flour and a bowl of bread crumbs. Heat up 3 T of oil in a frying pan (or enough to film the bottom of the pan).
Dip a patty into the flour.
Next dip into the egg.
Finally, dip into the bread crumbs.
Now, put the patty into the frying pan. Pan fry the patties, four at a time. Reserve them to a warming platter.
Making the sauce: Chop a small medium onion. Saute the onions in butter until they become translucent. Add the mushrooms and saute another few minutes, until they soften.
Add the following to the pan:
  • 2 T Paprika
  • 2 T Wondra flour
  • 1/2 t ground thyme
  • 1 cup chicken stock
and stir well. Carefully simmer for a few minutes, warming it up, but not letting it boil.
Now, create the sauce by adding to the pan :
  • 1 cup cream
  • Juice of 1 lemon
  • 2 t Brandy
  • 1/2 cup Sour Cream

and stir well.

Again, carefully simmer for a few minutes, warming it up, but not letting it boil.

Serving: Put a spoonful of the Kasha on a plate, arrange two patties on top, and top with a drizzle of sauce. Sprinkle with chopped parsley

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