Cooking process
Initially, meat in French was called “veal in Orlovski” and always was a dish only of Russian cuisine. The structure included veal meat, potatoes, mushrooms, cheese, béchamel sauce. Nowadays, instead of veal, pork, chicken, beef have been used, and mushrooms have disappeared from the recipe … The bechamel sauce was replaced with cream, mayonnaise or sour cream.
I will not be original and prepare meat in French with chicken and potatoes. A simple and fairly quick recipe will provide you with a delicious and hearty dinner.
To prepare meat in French with chicken and potatoes, we take the following products.
Chicken fillet cut into plates 4 mm thick. You can just podsolit and pepper it, but I wanted to add piquancy, and I zamarinovala it in Adzhika for 10 minutes. Some discourage chicken fillets, I just do not see the need for it, it always turns out soft and juicy.
While marinating a chicken, cut the potatoes into thin plates, and the onion – half rings.
Form for baking grease with vegetable oil and lay out all the layers of potatoes, sprinkling with his favorite spices. I used salt, sweet paprika, hops-suneli, black pepper. And you take those that are in stock. On top of the potatoes, you can put some of the onion, and you can put it all later.
Then lay out the pieces of the chicken fillet pickled in Adzhik. Lightly add salt.
Lubricate with sour cream.
Put the chopped onion, sprinkle with spices. Put in a preheated oven. But if your shape is made of glass, then the oven should be just warm. It should be baked meat in French from chicken and potatoes at a temperature of 180 degrees to a light ruddy bow, about 15 minutes. To insure potato availability, you can cover the form with foil.
Grate the cheese on the grater. Take any cheese, I have Parmesan, I like its piquant taste.
After 15 minutes, take out the form from the oven and sprinkle the dish with grated cheese. Keep in the oven until the cheese is completely melted, and a ruddy crust appears on the surface. In total, the meat is baked in French for 40 minutes.
Here such a crust turned out for me. Meat in French with chicken and potatoes is ready. You can immediately cut into portions and lay out on plates.
Serve with fresh vegetables, salads, pickles.
Bon Appetit!
Meat in French with chicken and potatoes
Chicken fillet with potatoes under spicy cheese from the oven … We cook meat in French with chicken and potatoes!
Ingredients
Chicken breast – 400 g
Potatoes – 4 pcs.
Onion – 2 pcs.
Sour cream – 4 tbsp.
Spices – to taste
Vegetable oil – 2 tbsp.
Adzhika – 1 tbsp.
Cheese hard – 100 g
Salt – to taste
Cooking process
Initially, meat in French was called “veal in Orlovski” and always was a dish only of Russian cuisine. The structure included veal meat, potatoes, mushrooms, cheese, béchamel sauce. Nowadays, instead of veal, pork, chicken, beef have been used, and mushrooms have disappeared from the recipe … The bechamel sauce was replaced with cream, mayonnaise or sour cream.
I will not be original and prepare meat in French with chicken and potatoes. A simple and fairly quick recipe will provide you with a delicious and hearty dinner.
To prepare meat in French with chicken and potatoes, we take the following products.
Chicken fillet cut into plates 4 mm thick. You can just podsolit and pepper it, but I wanted to add piquancy, and I zamarinovala it in Adzhika for 10 minutes. Some discourage chicken fillets, I just do not see the need for it, it always turns out soft and juicy.
While marinating a chicken, cut the potatoes into thin plates, and the onion – half rings.
Form for baking grease with vegetable oil and lay out all the layers of potatoes, sprinkling with his favorite spices. I used salt, sweet paprika, hops-suneli, black pepper. And you take those that are in stock. On top of the potatoes, you can put some of the onion, and you can put it all later.
Then lay out the pieces of the chicken fillet pickled in Adzhik. Lightly add salt.
Lubricate with sour cream.
Put the chopped onion, sprinkle with spices. Put in a preheated oven. But if your shape is made of glass, then the oven should be just warm. It should be baked meat in French from chicken and potatoes at a temperature of 180 degrees to a light ruddy bow, about 15 minutes. To insure potato availability, you can cover the form with foil.
Grate the cheese on the grater. Take any cheese, I have Parmesan, I like its piquant taste.
After 15 minutes, take out the form from the oven and sprinkle the dish with grated cheese. Keep in the oven until the cheese is completely melted, and a ruddy crust appears on the surface. In total, the meat is baked in French for 40 minutes.
Here such a crust turned out for me. Meat in French with chicken and potatoes is ready. You can immediately cut into portions and lay out on plates.
Serve with fresh vegetables, salads, pickles.
Bon Appetit!