INGREDIENTS
For the chicken
2 chicken fillets
1 large onion, finely chopped
2 Florinis peppers and 1 green horn
1 tsp. ginger
salt and pepper
1/2 fl. olive oil
if I want, I add 1 tablespoon of tomato paste
For the potatoes
6 large potatoes thinly sliced
salt and pepper
some oregano and 1 pinch of nutmeg
a little olive oil
For the béchamel *
125 gr. butter
1 fl. flour p.o.c.
1 liter of fresh milk
1 tsp. nutmeg
* this time I didn’t put an egg in the sauce but melted 1 cube of vegetables
cheeses of our choice
METHOD
Prepare the potatoes, coat them with olive oil in a bowl and spread them evenly on a baking tray along with their oil (mine is 36×26 cm). Bake until they start to brown gently for 20 minutes at 200 degrees in air.
In the meantime, prepare our pan. Cut the chicken into small pieces, saute it in oil, season with salt and pepper and add the ginger, as soon as it softens, add the onion and peppers to saute them too, and if I want, fry a little with tomato paste, otherwise I skip it and remove the pan from the stove .
I proceed with our sauce last.
I melt the butter in a saucepan, add the flour to cook a little and successively pour the milk into the saucepan. I keep stirring with the wire so that the sauce does not lump, add the vegetable cube and when it starts to thicken, add some salt, pepper and 1 pinch of nutmeg and remove from the heat. At this stage, I add 1 fl. of gruyere or another cheese that we like and melts to the sauce.
As soon as I have taken out the potatoes that are ready, I sprinkle with cheese, place the chicken with its sauce on top of them, again a little cheese and pour over the béchamel.
Our pan is ready, we finish baking it for another 30 minutes at 180 degrees, basically we want the bechamel to be baked.
By @epipantosepistitou-efik.blogspot. Thanks for inspiring us!
INGREDIENTS
For the chicken
2 chicken fillets
1 large onion, finely chopped
2 Florinis peppers and 1 green horn
1 tsp. ginger
salt and pepper
1/2 fl. olive oil
if I want, I add 1 tablespoon of tomato paste
For the potatoes
6 large potatoes thinly sliced
salt and pepper
some oregano and 1 pinch of nutmeg
a little olive oil
For the béchamel *
125 gr. butter
1 fl. flour p.o.c.
1 liter of fresh milk
1 tsp. nutmeg
* this time I didn’t put an egg in the sauce but melted 1 cube of vegetables
cheeses of our choice
METHOD
Prepare the potatoes, coat them with olive oil in a bowl and spread them evenly on a baking tray along with their oil (mine is 36×26 cm). Bake until they start to brown gently for 20 minutes at 200 degrees in air.
In the meantime, prepare our pan. Cut the chicken into small pieces, saute it in oil, season with salt and pepper and add the ginger, as soon as it softens, add the onion and peppers to saute them too, and if I want, fry a little with tomato paste, otherwise I skip it and remove the pan from the stove .
I proceed with our sauce last.
I melt the butter in a saucepan, add the flour to cook a little and successively pour the milk into the saucepan. I keep stirring with the wire so that the sauce does not lump, add the vegetable cube and when it starts to thicken, add some salt, pepper and 1 pinch of nutmeg and remove from the heat. At this stage, I add 1 fl. of gruyere or another cheese that we like and melts to the sauce.
As soon as I have taken out the potatoes that are ready, I sprinkle with cheese, place the chicken with its sauce on top of them, again a little cheese and pour over the béchamel.
Our pan is ready, we finish baking it for another 30 minutes at 180 degrees, basically we want the bechamel to be baked.
By @epipantosepistitou-efik.blogspot. Thanks for inspiring us!
