Baked Chicken Sauté with Potato Puree
Ingredients
Potato puree
- Three medium potatoes
- Half cup milk
- One tablespoon butter
- Half teaspoon black pepper
- Salt
Sauté
- Three pieces chicken chop or any chicken part
- 2-3 tablespoons vegetable oil
- One medium onion
- Two green peppers
- One bell pepper
- One teaspoon paprika
- One teaspoon thyme
- Half teaspoon curry
- Half teaspoon black pepper
- Salt
Béchamel sauce
- 1.5 cups milk (300 ml)
- 1.5 tablespoons flour
- One tablespoon butter
- Pinch of black pepper
- Salt
- Optional: nutmeg
Preparation
Peel, wash, and cut the potatoes into cubes, then add water and boil until soft.
While the potatoes are still hot, add milk, butter, black pepper, and salt, then mash well.
Chop the chicken into small pieces and sauté in a hot pan.
Add vegetable oil and chopped onion, then continue sautéing.
Add the green and bell peppers and sauté briefly.
Add paprika, thyme, curry, black pepper, and salt, then turn off the heat.
Melt butter in a pan, add flour, and cook until fragrant without browning.
Slowly add milk while stirring continuously to avoid lumps and cook until the sauce boils.
Add salt and pepper to the sauce, then remove from heat.
Divide the potato puree into clay pots.
Layer with the chicken sauté, then the béchamel sauce, and top with grated cheese.
Bake until the top is golden brown.
Tips
Stir the béchamel sauce continuously while adding milk to prevent lumps.
This recipe yields 5-6 clay pot servings.
