Chicken coop on sour cream and margarine in the oven

Pour sour cream into a deep bowl and immediately add soda to it, leave aside to start the reaction. The process can be controlled by observing the appearance of bubbles.

Margarine is melted in a water bath or in a microwave oven. Cool to room temperature and add an egg to it. It is important not to drive an egg into hot margarine, because of this it can curdle. Stir the mass and pour it into a bowl with sour cream.

Sift the flour into a separate bowl to avoid the appearance of lumps and additionally saturate it with oxygen. Add flour in small portions to the liquid mixture. Constantly stirring, it is easier to break the lumps immediately than later, when the dough is already in the process of kneading.

While it turns out, we stir the dough with a fork, when it has already become too thick, we shift it to the table, dusted with flour, and continue working with our hands. Knead until it becomes soft and does not stick to your hands.

We immediately divide the finished dough into two parts, one twice as large as the other. We wrap each lump in a film and send it to the refrigerator. We leave it for an hour.

Let's do the stuffing. Peel the onion and cut into quarters of rings. Wash the chicken breast with running water, remove the skin, remove the bone and cut into thin strips.

Heat up two frying pans with vegetable oil. To make the filling delicious, fry the onion and chicken separately. We bring the onion to transparency, and then to a light golden color. The chicken is pre-salted, peppered and then fried until tender, stirring so as not to burn.

When the filling is ready and has cooled down a little, we take out the dough. We roll out a larger ball and put it in a baking dish. Spread the filling evenly. Roll out the second part, close the filling and connect the edges, bringing the lower part up a little. In the center we make a hole and pour in the liquid that remains after frying the chicken, it will help the pie to become even more juicy and soft.

Bake for about 45 minutes (until golden brown) at 180 degrees.

Bon appetit!