Baked Chicken and Potatoes with Béchamel Sauce
Ingredients
- 1 kg whole chicken
- 1 large onion, quartered
- 6-8 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 5-7 black peppercorns
- 2 tsp salt
- 3-4 large potatoes, cut into medium cubes
Béchamel sauce
- 1/4 cup butter
- 1 tbsp oil
- 1/3 cup flour
- 3 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 cup shredded mozzarella cheese
Frying
- Corn oil
Preparation
In a deep pot, place the chicken and cover with water, add the onion, cardamom, cinnamon, bay leaves, pepper, and salt, and cook on low heat until done
Strain the broth and set aside, then cut the chicken into medium pieces
In a deep skillet, heat the oil and fry the potatoes until golden
Preheat the oven to 180°C and prepare a medium-sized baking dish
For the béchamel, in a thick-bottomed pot, place butter, oil, and flour, heat on medium heat while stirring continuously until the flour is golden, add the broth and stir until a thick sauce forms, then add the cheese and stir until melted
Place half the potatoes in the baking dish and spread the chicken over them
Spread one-third of the béchamel over the chicken, add the remaining potatoes, and spread the remaining béchamel
Bake in the oven for 20-25 minutes until golden brown and serve hot
