The Russian Orloff Chicken is not only a historic and beautiful breed known for its rich plumage and hardiness, but it also inspires a delicious traditional dish known as Chicken Orloff (Poulet à l’Orloff). Originally developed in the 19th century for Prince Orloff of Russia, this classic recipe is an elegant, layered chicken casserole with creamy béchamel sauce, onions, mushrooms, and cheese. It’s a luxurious and comforting dish, perfect for special dinners or festive occasions.
History of Chicken Orloff
The dish was first created by a French chef for Prince Alexis Orloff, a Russian nobleman. While the chicken breed “Russian Orloff” is named after the same noble family, the recipe itself blends French culinary sophistication with Russian richness — symbolizing the cultural connection between the two nations during that era. The recipe traditionally uses roasted or poached chicken layered with mushrooms, onions, and creamy sauce, then baked until golden.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken breasts or thighs | 4 pieces |
| Butter | 3 tbsp |
| Olive oil | 1 tbsp |
| Onion (finely sliced) | 1 large |
| Mushrooms (sliced) | 1 cup |
| All-purpose flour | 2 tbsp |
| Milk | 1 ½ cups |
| Heavy cream | ½ cup |
| Parmesan cheese (grated) | ½ cup |
| Mozzarella or Gruyère cheese (shredded) | ½ cup |
| Salt | ½ tsp |
| Black pepper | ½ tsp |
| Nutmeg (optional) | A pinch |
| Bread crumbs | 2 tbsp |
| Fresh parsley (for garnish) | 1 tbsp |
Instructions
- Prepare the Chicken:
- Season the chicken with salt and pepper.
- In a skillet, heat olive oil and sear chicken on both sides until golden brown.
- Transfer to a baking dish.
Make the Onion-Mushroom Layer:
- In the same pan, melt 2 tbsp butter.
- Add onions and sauté until translucent.
- Add mushrooms and cook until soft and lightly browned.
- Spread this mixture evenly over the chicken.
Prepare the Béchamel Sauce:
- In a saucepan, melt 1 tbsp butter and whisk in the flour.
- Gradually add milk while whisking to prevent lumps.
- Add cream, salt, pepper, and a pinch of nutmeg.
- Stir until the sauce thickens.
Assemble the Dish:
- Pour the béchamel sauce over the chicken and mushroom mixture.
- Sprinkle grated Parmesan and mozzarella (or Gruyère) on top.
- Finish with breadcrumbs for a crispy top.
Bake:
- Preheat oven to 375°F (190°C).
- Bake uncovered for 25–30 minutes or until the top is golden and bubbling.
Garnish and Serve:
- Sprinkle with chopped parsley and serve hot.
- Pair with mashed potatoes, rice, or buttered noodles.
Serving Suggestions
- Serve with steamed vegetables or buttered peas for balance.
- Add a glass of white wine like Chardonnay to complement the creamy flavors.
- Ideal for holiday meals, romantic dinners, or special family gatherings.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 36 g |
| Fat | 25 g |
| Carbohydrates | 10 g |
| Fiber | 1 g |
| Sodium | 420 mg |
| Calcium | 180 mg |
Tips & Variations
- Use rotisserie chicken for a quicker version.
- Replace béchamel with cream of mushroom soup for convenience.
- Add spinach or leeks for an extra vegetable boost.
- Try using Swiss or provolone cheese for a different flavo
Conclusion
The Russian Orloff Chicken (Chicken Orloff) recipe is a timeless dish that brings royal Russian elegance and French culinary grace to your table. Creamy, cheesy, and full of rich flavours, it’s an irresistible comfort meal that never goes out of style.
