Chicken in Mushroom Sauce under Potato Crust
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
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 - 8.8 oz
- Cream 22% - 7.1 oz
- Onion - 1 piece
- Grated Pecorino Pepato Cheese - 3.5 oz
- Milk - 3 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 356°F on the middle rack for about 30 minutes (until the cheese is golden brown).
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