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
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  2. Mix both types of flour.
  3. 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.
  4. While the dough is gaining strength, prepare the filling. Cut the chicken and onion into pieces and fry them in oil.
  5. Cut into halves and add the mushrooms to the chicken.
  6. Pour all the cream, simmer until tender under the lid. Add salt to taste.
  7. 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.
  8. Put some cheese on each hot pancake…
  9. … 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.
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