Description
This casserole is prepared by me on motives of risotto Alla Milanese and chicken in lemon-cream sauce, dishes are very popular in Athens in the 70-ies of the last century. The idea to bake it all came together for me due to the fact that it can be prepared in advance, but bake in the oven just before serving, and the presentation looks beautiful and tasty! We love you!
Ingredients
-
Chicken
1300 g
-
Figure
360 g
-
The Apium graveolens Dulce
150 g
-
Carrots
150 g
-
Onion
1 piece
-
Black pepper
10 piece
-
Saffron
10 piece
-
Green peas
150 g
-
Butter
40 g
-
Flour
40 g
-
Cream
200 ml
-
Mushrooms
300 g
-
Olive oil
3 Tbsp
-
Salt
-
Dutch cheese
150 g
-
Dry white wine
100 ml
-
Lemon juice
1 piece
Cooking
To prepare the vegetables.
Pour the chicken with 4 liters of water, boil, removing the noise and fat 30-40 minutes, add celery, carrots, garlic (optional), onion and bell pepper and cook until fully cooked.
To get the vegetables and chicken. Cool. Chicken meat separated from the bones and cut into pieces, add chopped celery, grated cheese 60 g and pepper and if needed a little salt, mix well.
The hairs of saffron pour the hot broth for opening the color and smell.
Rice pour 500 ml of hot broth, bring to boil, remove the heat to low and cook for 5-7 minutes, then add peas, mushrooms, juice of 1/2 lemon, butter and saffron, season with salt to taste. Cook over low heat until tender approximately 10 minutes.
Remove the rice from heat, cover with a towel and lid to absorb steam. In the slightly cooled rice, add 90 g of grated cheese and stir.
The form with the pipe covered baking paper bottom and sides. To paper good fit, I piss it in water and squeeze. Half of the rice covered on the bottom of the mold and slightly compacted it. From top to put the stuffing.
Cover all with the remaining rice and again compacted. If you serve the casserole immediately, then place it for 20 minutes in the preheated to 180"With the oven. Casserole should not be covered with a ruddy crust, but only lightly bake and stay tender and juicy.
While the casserole is in the oven prepare the sauce. Melt the butter in a saucepan, add the flour and stirring well to lightly fry.
In small portions, stirring constantly to enter flour gruel broth 500 ml, wine (if not added increase amount of broth 100 ml), juice of 1/2 lemon, salt and pepper (better for this sauce, white), then just add the cream stirring constantly.
The finished sauce has a smooth and glossy surface and a delicate velvety taste, by the way, the Greeks call it Greek with mayonnaise and it was the favorite sauce of the millionaire Onassis.
Ready to release a casserole dish.
Top with sauce, remaining filing on the table in a gravy boat and decorate at your discretion. Can of cooked carrots, I made red pepper and parsley. Serve immediately.
Piece.
Help yourself!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.