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Braised Chicken with Garlicky Halushky (Ukrainian Dumplings)

A colorful Ukrainian dinner! Tasty and filling — give it a try. Braised chicken with tender halushky in a punchy garlic butter is amazing. So delicious, hearty, nourishing, and fragrant... one of our family's all-time favorites.

alena•♫Author avatar
Recipe author
Dumplings with chicken and garlic stewed
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 12 g
Fats 35 % 14 g
Carbohydrates 35 % 14 g
236 kcal
GI: 14 / 0 / 86
    1. Rinse the chicken. Wash and peel the carrot too. Peel the garlic and onion. Cut the onion in half. 2. Put the chicken in a Dutch oven (or a heavy-bottomed pot), and add the whole carrot, a garlic clove, the onion halves, black pepper, and salt. 3. Cover with water, set over the heat, and bring to a boil. Turn the heat down and simmer until the chicken is fully cooked — about 40 minutes. Add more time if needed. 4. Meanwhile, stir the salt and baking soda into the kefir, mix, and let it stand for 5 minutes. 5. Sift the flour and add it to the kefir in small batches. Knead the dough — it should come out soft and pleasant to work with. Let it rest for 20 minutes. 6. Roll the dough out to about 1/2 inch (1 cm) thick and cut out rounds with a glass or a wide shot glass. 7. Shape the halushky from the dough rounds. Here's how I do it: fold a round in half and pinch the edges shut just in the center. Then fold the unpinched corners the other way and pinch those too — you get little "ears." 8. We'll steam the halushky — in a steamer or a slow cooker. Grease the rack with butter, add the halushky, and cook for 10–20 minutes. The time depends on their size: small ones need about 10 minutes, large ones at least 20. You can, of course, just boil the halushky, but steamed ones taste better in the finished dish. 9. Transfer the cooked halushky to a plate. 10. The chicken is done; add the halushky to it and braise together for a few minutes — no more than 5. 11. Melt the butter, mince the remaining garlic, and stir it in. 12. Arrange the chicken on serving plates, top with the halushky, and pour the garlic butter over. Enjoy! It's very, very good!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Baking soda - 0  kcal/100g

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