Breton Galette with Chicken and Mushrooms Recipe
Breton galette with chicken in cream and mushrooms. A very popular French dish. The biscuit has a square shape. A mandatory component is buckwheat pancake. And filling from a wide range of meat, fish, eggs, cheese, vegetables... I suggest you try to cook the so-called Breton galette complete with chicken and mushrooms. Very satisfying, gentle and fragrant!
Servings 6
Cook Time 60 minutes
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
Instructions
- The first step is to prepare buckwheat pancakes - the basis for cookies. If there was no buckwheat flour in the house, it is easy to help the trouble. To grind in a coffee grinder as much as we need is a matter of a few 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 it thickens - the dough should turn out to be quite liquid, but so that you can easily fry pancakes.
- While the dough is gaining strength, prepare the filling. Cut the chicken and onion into pieces and fry them in oil.
- Cut into halves and add the mushrooms to the chicken.
- Pour all the cream, simmer until tender under the lid. Add salt to taste.
- Add literally 1 tablespoon of vegetable oil to the dough before baking. Lubricate the pan only before baking the first pancake. Fry pancakes in a dry pan - moderately thin. Here is such a stack turned out.
- Put some cheese on each hot pancake...
- ... filling. Generated from damn square wrappers and half-bent corners. Serve the cookies to the table hot. Sprinkle each with pepper. I used a mixture of peppers.