Chicken with mushrooms, baked under a potato-cheese coat
4 servings
60 minutes
Chicken with mushrooms baked under a potato and cheese crust is a cozy and hearty dish of Azerbaijani cuisine that combines tender meat, aromatic mushrooms, and a golden crust of potatoes and cheese. Its roots go back to traditional home recipes where simplicity and rich flavor are important. The creamy sauce made from milk and cream adds tenderness, while baking allows all the ingredients to harmoniously combine, creating an appetizing texture. The dish is perfect for a family dinner or festive table, delighting with the softness of chicken, the spiciness of mushrooms, and the crispy cheese crust. This is a versatile recipe that can be adapted to taste by adding various spices or herbs. The flavor is rich and warming with light creamy notes, while the aroma is inviting and homely.
1
Preheat the oven to 180 degrees.
2
Wash the potatoes, place them in cold water, and boil for 6 minutes after boiling. Cool and peel. Rinse the chicken, dry it, and cut into small pieces. Clean and slice the mushrooms, peel and dice the onion.
- Potato: 4 pieces
- Chicken breast: 300 g
- Fresh mushrooms: 250 g
- Onion: 1 piece
3
Heat oil in a pan and fry chicken pieces until golden brown, then transfer to a plate. In the same oil, sauté onions, add mushrooms and cook until the liquid evaporates. Sprinkle in flour, mix well and while stirring continuously, pour in milk and cream, add chicken, salt and pepper to taste.
- Vegetable oil: 1 tablespoon
- Chicken breast: 300 g
- Onion: 1 piece
- Fresh mushrooms: 250 g
- Wheat flour: 1 tablespoon
- Milk: 250 ml
- Cream 20% fat: 150 g
- Salt: to taste
- Ground black pepper: to taste
4
Layer the sauce in a fireproof dish. Grate the potatoes on a coarse grater on top, add a little salt, and sprinkle with grated cheese. Bake at medium level for about 30 minutes.
- Potato: 4 pieces
- Cheese: 100 g
- Salt: to taste
