Breton galette with chicken in cream and mushrooms. A very popular French dish. The biscuit has a square shape. Mandatory component-buckwheat pancake. And filling a wide array of meat, fish, eggs, cheese, vegetables... I suggest you try to cook the so-called Breton gallete complete-with chicken and mushrooms. Very satisfying, gentle and fragrant!
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 100 gram Flour wheat / Flour
- 1 glass Buckwheat flour
- 300 ml Milk
- 1 glass Water
- 1 piece Chicken egg
- 3 pieces Onion
- 500 gram Chicken fillet
- 300 gram Champignons
- 100 ml Cream
- 100 gram Cheese hard
- Salt to taste
- Black pepper to taste
- Vegetable oil for frying
Ingredients
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Instructions
- The first step is to prepare buckwheat pancakes-the basis for biscuits. If the house was not buckwheat flour-trouble is easy to help. Grind in a coffee grinder so much, so much we need-it's a matter of minutes. Sift the flour through a fine sieve.
- Mix both types of flour.
- Add milk, a pinch of salt and 1 egg. Leave the dough to infuse for about 1 hour. Add water as thickening-the dough should be quite liquid, but so that you can easily fry pancakes.
- While the dough is gaining strength-prepare the filling. Cut into pieces chicken and onions-fry them in oil.
- Cut into halves and add mushrooms to the chicken.
- Pour all the cream, simmer until tender under the lid. To taste salt.
- In the dough before baking, add literally 1 tablespoon of vegetable oil. Grease the pan only before the first pancake. Fry in a dry pan pancakes-moderately thin. Here's a pile turned out.
- On each hot pancake put a bit of cheese...
- ... filling. Generated from damn square - wrap and semipaved corners. Serve hot biscuits to the table. Sprinkle each pepper. I used a mixture of peppers.
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