Hello, cooks! We're having French dinner tonight. From very simple and affordable ingredients the French prepare exquisite gratin - Gratin de volaille. Traditional and beloved by many combination of rice and chicken. Come on in, try to cook! Like large and small children.
For gratin suitable boiled poultry, 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 was prepared so:
Boiled chicken breast until tender, adding the roots. Saved the broth for rice.
Meat cut into small cubes.
Peel and cut the onion rings and fry in butter until transparent.
Add round rice and fry all together, stirring, until brown rice.
Add the broth. Add the sprigs of parsley, thyme, salt, Bay leaf and cook over low heat until the liquid evaporates and the rice is ready (about 15 min.)
Molds greased with butter, lay rice in a circle figure, and in the center - chicken.
We're gonna need Béchamel sauce.
Heat 1 tbsp butter in a saucepan and mix it with 1 tbsp flour, stirring quickly until smooth and lightly Browning.
Small portions to enter the cream, constantly and quickly mixing the mass. Add salt and pepper and add half of grated cheese. Stir to melt the cheese.
The resulting sauce is distributed on molds and sprinkle with the remaining grated cheese.
Bake in the oven for 10-15 min. at maximum until Golden brown.