Chicken with Broccoli and Bechamel Sauce

04/09/2017
Topatofrom Topato
"A fresh and healthy casserole with chicken and broccoli in the oven."
Preparation30 min.
Cooking50 min.
Тotal80 min.
Cook
Be the first to cook this recipe
  • Views7
  • Views per month7
  • Views per week1
  • Rating4 out of 5

Ingredients

  • chicken - 28 oz (800 g) (legs and wings)
  • broccoli - 14 oz (400 g), frozen
  • milk - 2 cups (500 ml)
  • broth - 1 cup, from the boiled chicken
  • flour - 2 - 3 tbsp
  • butter - 3 1/3 tbsp (50 g)
  • breadcrumbs - 3 tbsp
  • paprika - 1 tsp
  • salt
  • black pepper
  • cheese - 3.5 oz (100 g)

Preparation

Put the broccoli with hot water on the stove for 5 min., then drain it.

Boil the chicken meat in salted water, strain the broth and set aside 1 cup for the sauce.

Arrange the chicken in an oven dish, season with salt, black pepper, paprika and sprinkle with breadcrumbs.

Distribute the broccoli among the chicken.

Prepare the sauce as follows. Put butter to melt in a pan. Pour in 2-3 tbsp flour. Stir with a whisk to braise briefly.

Pour in the milk slowly, then the broth as well. Season with salt and black pepper, stir until thickened. If it's too thick, dilute it with a little more broth.

Grate the cheese. Mix half of it with the sauce. With a spoon, pour the sauce over the chicken and broccoli. Sprinkle with the remaining cheese on top.

Bake in a preheated 356°F (180 °C) oven for 25 min. until reddened. Serve with a glass of red wine.find similar recipes here

5 0
4 1
3 0
2 0
1 0
Give your rating:

Comments

Be the first to comment