You’ll Need
For the Deruny
700g floury potatoes, peeled
1 small onion
1 egg
2 tbsp plain flour
½ tsp sea salt
½ tsp black pepper
Olive oil spray
For the Filling
400g chicken thigh fillets, thinly sliced
200g chestnut mushrooms, sliced
1 garlic clove, finely grated
1 tsp dried dill
100ml soured cream
Chopped chives
Optional but Dangerous
Extra soured cream
Pickled mushrooms
A cold Ukrainian lager
Method
Coarsely grate the potatoes and onion, then squeeze them brutally dry in a clean tea towel.
Mix with the egg, flour, salt and black pepper.
Preheat your air fryer to 200°C and line the basket with perforated baking paper.
Shape eight thin potato cakes, spray generously with oil and air fry in batches for 10-12 minutes, turning once.
Toss the chicken with a little oil, the garlic, dill and a pinch of salt.
Air fry for 7 minutes, add the mushrooms and cook for a further 6-7 minutes.
Check the chicken has reached 75°C.
Stir the soured cream through the hot chicken and mushrooms.
Layer two deruny per serving with the creamy filling between them.
Finish with chives and serve immediately.