Buckwheat under a fur coat
6 servings
90 minutes
A popular recipe that once caused a storm of comments among our users. Should I add cheese or not? Should I fry the vegetables? Here, everyone is the architect of their own happiness, but we at the editorial office liked this particular version, something like French-style buckwheat: fried vegetables, buckwheat and chicken are laid out in layers, filled with broth, in which they then slowly finish cooking in the oven, and cheese is grated on top, which, melting from the heat, turns into a ruddy fur coat. Such a simple, but tempting meal gives the eternally rushing residents of megalopolises a taste of home, care and warmth.
1
Cut the onion into large cubes.
- Onion: 2 heads
2
Grate the carrot on a coarse grater.
- Carrot: 2 pieces
3
Cut the chicken into 1 cm pieces (if the fillet has skin, it can be removed, but it will taste better with skin).
- Boneless chicken thigh fillet: 3 pieces
4
Heat vegetable oil in a deep skillet, add onion and fry, stirring, until lightly golden.
- Vegetable oil: 50 ml
- Onion: 2 heads
5
Add carrots to the pan and slightly increase the heat to bring the carrots to a semi-cooked state. Add salt and stir.
- Carrot: 2 pieces
- Salt: to taste
6
Place the prepared sauté in the baking dish and spread it across the bottom.
7
Salt, pepper, and generously sprinkle paprika on the chicken in a separate bowl. Layer it evenly over the vegetables.
- Boneless chicken thigh fillet: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Paprika: to taste
8
Spread the buckwheat over the chicken and level it.
- Buckwheat groats: 350 g
9
Heat water or broth almost to boiling and pour buckwheat, ladling the water or broth into the dish (this keeps the layer of grains even and distributes it more evenly).
- Chicken broth: 600 ml
10
Cover the dish with foil and place it in a preheated oven at 180 degrees for about 40 minutes (the buckwheat should be fully cooked).
11
Take out the mold, carefully remove the foil, and sprinkle grated cheese over the buckwheat. Cover with foil again (the foil should not touch the cheese!). Reduce the oven temperature to 160 degrees and return the buckwheat to the oven for 10 minutes.
- Cheese: 200 g
