Description
Hello cooks! Today we have a French dinner. From a very simple and available ingredients French cooking exquisite gratin - Gratin de volaille. Traditional and many people love the combination of rice and chicken. Come on in, help yourself! Like big and little kiddies.
Ingredients
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Chicken breast
1 piece
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Figure
100 g
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Onion
1 piece
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Butter
2 Tbsp
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Flour
1 Tbsp
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Broth
200 ml
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Cream
130 ml
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Cheese
100 g
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Thyme
0.5 tsp
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Bay leaf
1 piece
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Parsley
3 piece
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Salt
1.5 tsp
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Black pepper
Cooking
For gretina suitable boiled poultry meat, for example, from the broth. Enough 100 g. you Can use leftover meat from a roasted chicken or Turkey. I have a "residue" was not, so I cooked this way: Boiled chicken breast until cooked, adding the roots. Saved the broth for rice. Meat cut into small cubes.
Peel and cut onion rings and fry until transparent in butter.
Add the round rice and fry all together, stirring occasionally, until the darkening of Fig.
Add the broth. Add sprigs of parsley, thyme, salt, Bay leaf and cook over low heat until evaporation of the liquid and the rice is tender (about 15 minutes)
Tins greased with butter, lay in a circle figure, and in the center - chicken.
We need a Bechamel sauce. I learned to cook first in the microwave, recipe of Larocca larik_malasha: http://www.povarenok .ru/recipes/show/511 88/. But now got the hang of it and cook on the stove. Heat in a saucepan 1 tablespoon of butter and mix it with 1 tbsp flour, stirring quickly until smooth and slightly fried.
Small portions to introduce the cream, stirring constantly and quickly mass. Season with salt and pepper and add half of the grated cheese. Stir to melt cheese.
The resulting sauce is dispensed in molds and sprinkle the remaining grated cheese. Bake in the oven for 10-15 min. on high until Golden brown.
Voila! Ready!
Bon appetit!
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