Ingredients:
chicken thighs or breast – 400 g
assorted mushrooms (frozen mushrooms can and should be taken out of season) – 300 g
1 bulb
butter
cheese – 250 g
salt, pepper
For the bechamel sauce:
milk – 500 ml
butter – 50 g
flour – 50 g
a pinch of nutmeg
Preparation:
Step 1.
Defrost the frozen mushrooms and boil them in salted water for 5 minutes, discard them in a colander (if you use only white ones, you don’t need to boil them). If the mushrooms are fresh, just boil them. And boiled, of course, use as is.
Step 2.
Cut the chicken into small pieces and quickly fry in a small amount of butter, set aside.
Step 3.
Cut the onion finely and fry until golden, then add the mushrooms and fry until the liquid evaporates.
Step 4.
Prepare the bechamel sauce: fry the flour with oil and a pinch of grated nutmeg until golden and with a light nutty aroma, pour in the milk, a little at first, stirring the sauce thoroughly with a whisk each time, cook on low heat for 5 minutes.
Step 5.
Mix the sauce with chicken and mushrooms, spread on the cocottes, sprinkle with finely grated cheese.
Step 6.
Bake in an oven heated to 190º C for 15-20 minutes until golden brown.
Delicious!