CHICKEN POTATO BAKE CASSEROLE:

CHICKEN POTATO BAKE CASSEROLE RECIPE

It is a recipe that I had already made several times and I thought I had published it, but I was wrong, so now I do. It is a delicious recipe, very pleasant in flavor, a recipe that we can make by changing the potatoes for pasta and it would be equally rich, however I love it, I usually make it when I have guests and win, we can have it done previously and gratin it when they arrive, I trust I wish you like it.

CHICKEN POTATO BAKE CASSEROLE Ingredients:

6 portions

    1 chicken breast
    5 Bacon strips
    1 onion
    1 cup Sweet Wine
    2 potatoes
    Olive oil
    Saffron (in strands)
    Grated cheese (emmental type)
    Salt
    Black pepper
    --- For the Bechamel
    1 butter nut
    3 knife olive oil soup
    2 tablespoons Wheat Flour
    Milk
    Nutmeg
    Salt

CHICKEN POTATO BAKE CASSEROLE Steps:

Cut the chicken breast into cubes, salt and pepper them.

    We sauté them on a high heat in a pan with oil, once golden we remove them and reserve.

    In the same oil we skip the bacon that we have previously cut into small pieces, when we have them browned we remove them and reserve as well.

    Pocha the onion that we have cut into julienne, pepper, leave a couple of minutes and pour the sweet wine, it will help us to caramelize the onion, once done we remove it and reserve.

    Finally, we fry the potatoes that we have cut into thin slices, they will be made fast to live fire.

Once golden we pass them to a source that can go to the oven, in this case I have put a clay pot.
On the potatoes we distribute the onion.

    And on the onion we distribute the chicken and the bacon, we reserve the whole.

    We make a bechamel, we start by melting the butter with a little oil, mix, add the flour and dissolve it, allow it to brown, otherwise the sauce will taste like flour.

    We pour the milk, stir until the flour is integrated, grate the nutmeg and continue stirring.

    We take the saffron threads, it will give you a nice taste, stir until they melt.

    When it has thickened we pour the bechamel over all the preparation we have in the casserole.

  Finally, we distribute the grated cheese over the sauce and put the casserole in the oven so that the cheese is au gratin.

    We leave it for as long as we consider, to the taste of each one, I particularly like a golden crust, it is very rich as well.

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