Shred onion, slice mushrooms.

Bathe chickens, divide into portion pieces, salt and fry with onion and mushrooms in butter, in portion pots.

Knead thick dough of flour, water and salt.

Pour flour in the container from chicken frying, sautee, then pour sour cream and bring to boil.

Cover chickens with prepared sauce, add chopped dill, cover the pot with the dough “lid” and bake in oven for 30 minutes.

Serve chickens in the same pot. Serve simmered rice apart.