Gratin of Poultry Meat Recipe
Hello, cooks! We're having a French dinner tonight. From very simple and affordable ingredients, the French prepare an exquisite gratin - Gratin de volaille. A traditional and much-loved combination of rice and chicken. Come in, try to cook! Like big and small children.
Servings 4
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
- 1 piece Chicken breast
- 100 gram Rice
- 1 piece Onion
- 2 tablespoons Butter
- 1 tablespoon Flour wheat / Flour
- 200 milliliters Broth
- 130 gram Cream
- 100 gram Hard cheese
- 0,5 teaspoon Thyme
- 1 piece Bay leaf
- 3 twig Parsley
- 1,5 teaspoon Salt
- Black pepper
Instructions
- Boiled poultry, for example, from broth, is suitable for casserole. 100 g is enough. You can use leftover meat from baked chicken or turkey. I had no "sediment", so I prepared like this: Boil the chicken breast until soft, adding the roots. I saved the broth for rice. Cut the meat into small cubes.
- Peel the onion, cut into rings and fry in butter until transparent.
- Add the round rice and fry all together, stirring, until the rice is browned.
- Add the broth. Add sprigs of parsley, thyme, salt, bay leaf and cook over low heat until the liquid evaporates and the rice is ready (about 15 min.)
- Grease the molds with butter, put the rice in a circle with a figure, and the chicken in the center.
- We'll need Bechamel sauce. Heat 1 tablespoon of butter in a saucepan and mix it with 1 tablespoon of flour, stirring quickly, until smooth and lightly browned.
- Add cream in small portions, constantly and quickly mixing the mass. Season with salt and pepper and add half of the grated cheese. Stir until the cheese melts.
- Spread the resulting sauce over the molds and sprinkle with the remaining grated cheese. Bake in the oven for 10-15 minutes. at the maximum to a golden brown color.
- Enjoy your meal!