Chicken with Crab Apples
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
Some recipes surprise you not with their complexity, but with how wonderfully their ingredients come together. In this dish, the crab apples are far more than a garnish — they become the very heart of the sos (sauce), giving the chicken that special sweet-and-sour note we might today go looking for in entirely different ingredients.
We absolutely loved it!
Ingredients
- 1 large onion
- 4 chicken leg quarters
- 20 crab apples
- 2 tbsp flour
- 100 g sour cream
- 1 tsp sugar
- salt
Instructions
- Cook the crab apples, then press them through a sieve to make a purée.
- Salt the chicken quarters, dust them with flour, and fry in butter or oil until golden.
- Add the chopped onion and apple purée, then braise over low heat with the lid on.
- Blend together the sour cream, flour, and sugar; stir into the chicken and cook for another two minutes.
- Serve with ryż (rice) and karafyol (cauliflower).
- Garnish the dish with preserved crab apples from the conserve recipe: /recipes/rajski-yabluka/
sos — sauce
ryż — rice
karafyol — cauliflower