Chicken in mushroom sauce under a potato coat
4 servings
60 minutes
Chicken in mushroom sauce under a potato crust is a refined dish of European cuisine that combines the tenderness of chicken, the rich flavor of mushrooms, and the airy texture of baked potatoes. The origins of this recipe can be found in traditional French and German culinary practices where creamy sauces and baked dishes hold a special place. Thanks to the harmonious combination of ingredients, it gains depth of flavor – the chicken is juicy, mushrooms add a forest aroma, and the potato crust creates a crispy exterior with a soft center. It is an ideal treat for a cozy family dinner or festive table, especially when served with a glass of white wine and fresh herbs.
1
Peel the potatoes, place them in cold water, and boil for 6 minutes after boiling. Drain the water and cool.
- Potato: 3 pieces
2
Wash the chicken, dry it, cut it into small pieces, and season with salt and pepper to taste. Fry in heated oil until golden brown. Transfer to a plate.
- Chicken thigh fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Finely chop the onion, sauté in butter, add chopped mushrooms. Fry until the liquid evaporates. Add a spoonful of flour, mix well. Add milk, cream, chicken, salt, and pepper.
- Onion: 1 piece
- Champignons: 250 g
- Wheat flour: 1 tablespoon
- Milk: 100 ml
- Cream 20%: 200 g
- Salt: to taste
- Ground black pepper: to taste
4
Place the chicken in sauce in a dish. Grate potato on top using a coarse grater and sprinkle with grated cheese.
- Potato: 3 pieces
- Grated Parmesan cheese: 100 g
5
Bake at 180 degrees for about 30 minutes on the middle rack (until the cheese is golden brown).