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Chicken in bechamel sauce with mint and potatoes au gratin
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Gilmar Sousa
@comidaevinho- Ingredients
- Recipe
- Chicken breast1 unit(s)
- Béchamel sauce1 l
- Mint leaves10 unit(s)
- Onion1 unit(s)
- Garlic Cloves4 unit(s)
- Garlic50 g
- Grated Parmesan Cheese50 g
- Shoyu to taste
- Sesame oil to taste
- Spicy paprika to taste
- Salt to taste
- Black pepper to taste
- medium potato4 unit(s)
- Rosemary sprigs2 unit(s)
- Olive oil to taste
- Dried Oregano to taste
- Potato preparation: Place whole potatoes (with skin) in boiling water for 10 minutes. Next, cut into slices 1.5 cm thick.
- Water a shape with plenty of oil and place the potatoes, season with salt, pepper and oregano, take to the preheated at 200°C for 25 minutes. After the first 25 minutes, turn the potatoes, add the whole garlic cloves, the rosemary and return to the oven for another 20 minutes. Reserve.
- Chicken preparation: Cut the chicken breast into four pieces and season with soy sauce, sesame oil, paprika, salt and pepper. Reserve.
- Cut the onion into thick slices, in a high-sided skillet, brown in oil on both sides, until slightly caramelized, and set aside. In the same skillet, fry the leek and grill chicken on both sides.
- Add the béchamel sauce to the chicken, the mint leaves and cook for approximately 25 minutes or until soft, at the end add the cheese and cook for another 2 minutes.
- Assemble the dish with the gratin potatoes, the caramelized onion and the chicken with the sauce.
- Pair this dish with Moscato white wine, preferably demi-sec, a combination full of flavors and aromas.
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