Chicken in Mushroom Sauce under Potato Crust
Main Dishes • European
Description
Chicken thighs can be replaced with breasts. I use special cream for sauces (Parmalat 23%). Optionally, you can add a little salt to the grated potatoes.
Ingredients
- Salad Potatoes 3 pieces
- Pickled Chanterelles 10 oz
- Cream 22% 5 oz
- Onion 1 piece
- Grated Pecorino Pepato Cheese 5 oz
- Milk 5 fl oz
- Wheat Flour 1 tablespoon
- "Petelinka Thigh Fillet" 4 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the potatoes, place them in cold water, and boil for 6 minutes after boiling. Drain the water and cool.
Step 2
Wash the chicken, pat dry, cut into small pieces, and season with salt and pepper to taste. Fry in heated oil until golden brown. Transfer to a plate.
Step 3
Finely chop the onion, sauté in butter, and add the chopped mushrooms. Cook until the liquid evaporates. Sprinkle in a tablespoon of flour and mix well. Add milk, cream, chicken, and season with salt and pepper.
Step 4
Place the chicken in the sauce in a baking dish. Grate the potatoes on a coarse grater on top and sprinkle with grated cheese.
Step 5
Bake at 355°F on the middle rack for about 30 minutes (until the cheese is golden brown).
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