820 Chickens with green peas

Tsypljata s zelenym gorokhom

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 3 chickens
  • 5 glasses freshly shelled peas
  • 2–3 pieces sugar
  • ½ spoon flour
  • ½ glass cream
  • 1 egg
  • 4–5 rusks
  • 2 spoons butter


    Clean and halve or quarter 3 chickens. Place the chicken in a stewpan, cover with water, and add salt, 5 glasses freshly shelled green peas, and ½ spoon butter. Cook until done, then remove the chicken pieces. Add to the peas 2–3 pieces of sugar, ½ spoon flour, and finely chopped parsley and dill and cook, covered with a lid. ½ glass cream may also be added. Boil until the peas are tender and the sauce has reached the desired thickness. Alternatively, the chickens may be dipped in egg and rusk crumbs and fried. Serve garnished with the peas.*