Chicken and Potatoes with Béchamel – Preparation Method

Chicken and Potatoes with Béchamel – Preparation Method

Chicken and potatoes with béchamel is a main dish that can be served for lunch or dinner. It is characterized by its delicious taste and numerous health benefits, thanks to the vitamins and proteins found in potatoes, chicken, and milk. Additionally, it is a very filling meal.

This dish is easy to prepare and can be ready in just 20 to 25 minutes, serving 4 to 6 people.

Main Ingredients for Chicken and Potatoes with Béchamel:

For the Chicken:

• 1 kg of chicken
• 1 large onion, quartered
• 8 whole cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 7 whole black peppercorns
• 2 teaspoons of salt
• 4 medium-sized potatoes, peeled and diced into small cubes

For the Béchamel Sauce:

• ¼ cup of butter
• 1 tablespoon of sunflower oil
• ⅓ cup of all-purpose flour
• 3 cups of chicken broth
• ½ teaspoon of salt
• ¼ teaspoon of white pepper
• 1 cup of finely shredded mozzarella cheese

For Frying:

• A generous amount of sunflower oil

Preparation Method for Chicken and Potatoes with Béchamel:

1. Cook the Chicken:

   • In a large pot, place the chicken and cover it with water. Add the onion, cardamom, cinnamon stick, bay leaves, black pepper, and salt. Let it simmer on low heat until the chicken is fully cooked (it may take over an hour).

2. Prepare the Chicken:

   • Once cooked, strain the broth from the chicken and set aside the broth and chicken separately. Allow the chicken to cool slightly, then cut it into medium-sized pieces using a sharp knife.

3. Fry the Potatoes:

   • In a large frying pan, heat a generous amount of sunflower oil and fry the diced potatoes until they are golden brown.

4. Prepare the Béchamel Sauce:

   • In a thick-bottomed pot, melt the butter with the sunflower oil over medium heat. Once heated, add the flour and stir continuously until it reaches a light golden color. Gradually add the chicken broth while whisking to avoid lumps, resulting in a thick sauce. Finally, stir in the shredded mozzarella cheese until it melts into the sauce.

5. Assemble the Dish:

   • In a medium-sized oven-safe dish, layer half of the fried potatoes, then add the chicken pieces. Pour one-third of the béchamel sauce over the chicken. Add the remaining fried potatoes and top with the rest of the béchamel sauce.

6. Bake:

   • Preheat the oven to 180°C (350°F) and place the dish on the middle rack. Bake for 20 to 25 minutes until it turns golden brown.

7. Serve:

   • Once out of the oven, serve the dish hot and enjoy!

This delicious chicken and potato dish with béchamel sauce is perfect for family gatherings or dinner parties, offering a satisfying meal for everyone. Enjoy!