Roasted vegetables, stuffed chicken with Bechamel sauce and mushrooms

Description

All cooks and eaters delicious, our South You Hello; ) I have Long wanted to share this delicious mess, but it was not the normal vegetables on hand. So today we are preparing: "Roasted vegetables, stuffed chicken with Bechamel sauce and mushrooms". Stored patience, because you will need it and dive under the cat. PS. A dish from the category "we need to prepare must." Friends dismantled it instantly; )

Ingredients

Eggplant

3 piece
Pepper

4 piece
Tomato

5 piece
Chicken fillet

1 kg
Dry white wine

2 cup
Butter

4 Tbsp

Cooking

Now, in order not to write a lot in the field, I will write here. What you need for the meat toppings, we have. For mushroom we need: mushrooms — 300 g onions - 2 PCs thyme - dry 3 tbsp dry white wine 3 tbsp. butter 50 gr. Parmesan salt For the Sauce: 1.5 cups cream 10% fat 4 tbsp. butter 3 tbsp. flour pinch of nutmeg and paprika salt and freshly ground white pepper. So, as usual we have going on, get acquainted with the products:

For minced chicken we boil the wine with the butter in a large saucepan. Add chicken and wait until boil. Next, on medium heat cook for 10 minutes. Remove from heat, cover and cool. Remove from broth and dry. Broth to keep!

Make the Bechamel. Heat the butter, add the flour and cook, stirring constantly, about 3 minutes. Now portions, gradually add the cream (or milk must be hot), stir to avoid lumps. Cook, stirring, 5 minutes. Remove from heat, season with salt, pepper, nutmeg and paprika. The consistency of the sauce should have a creamy thick sostoyaniye. Remove from heat, cover with film. I apologize for the photo.

Make mushroom stuffing. Chop very fine the mushrooms. So Makar:

And onions:

In a pan heat oil and fry the onion until it becomes transparent. Add the mushrooms and a whisper of thyme. Add wine and cook until evaporated all the liquid.

Content pans put in another container, let cool completely and mix with grated Parmesan cheese.

Eggplant cut in half. Take out the contents with a spoon or noisethe. Leave the wall thickness in cm. RUB the salt and wait 15 minutes. After some time, wash and dry wipes. Brush with olive oil. I have done a lot of different oil infusions. This time he took rosemary.

Pepper cut in half along with the stem. Remove the seeds. Grease the peppers with olive oil.

Put the peppers and eggplant cut down on a grid. Put the grill on a deep pan or baking sheet. Pour it in the broth in which the cooked chicken. Set all in oven preheated to 200градусов for 15-20 minutes. The vegetables should be soft but without fanaticism.

Now it is tomatoes. Produce otsenivanie head). Remove the inner essence. RUB the inside with salt and leave cut down to 15 minutes. Time has passed, dry wipes and lubricates inside and outside with oil.

Prepared chicken fillet cut into small pieces

and mix with the cooled Bechamel sauce.

Stuff peppers with meat filling. Lightly tamp. Stuff three-quarters of the volume. Set the vegetables on the grate and return to the oven for 5 minutes. If the broth has boiled away, add water.

Take out the vegetables from the oven and sprinkle mushroom filling. Ramming is not necessary. Return to the oven and bake until cooked for 25-30 minutes.

Serve hot with lots of greenery) as the doping is highly recommended to consume......)))

All.The second time I write tired;) going to say that despite the fact that the dish to cook for a long time, and if for a large company, then nervously), but it's worth it, believe me. All the best, be positive, Komrad. From Odessa with carrots, Sconces................., [img]http://s006.radikal.ru/i213/1002/ec/b7f6c8ffaaeb.jpg[/img]

Comments and reviews

Leave a comment or a recipe review