An Italian dish prepared in this way turns out to be very tender and aromatic. Chicken lasagna can take pride of place on the festive table.
It is necessary
- - chicken - 1.5 kg;
- - onion - 1 pc.;
- - white wine - 300 ml;
- - celery stalk - 1 pc.;
- - leeks - 450 g;
- - butter - 150 g;
- - wheat flour - 100 g;
- - garlic - 1 slice;
- - cheddar cheese - 50 g;
- - Gruyere cheese - 175 g;
- - parmesan - 4 tablespoons;
- - sheets for lasagna - 300 g;
- - low-fat cream - 300 ml;
- - bay leaf - 1 pc.;
- - ground pepper and salt - to taste;
- - peanuts - 3 tablespoons
Instructions
Step 1
Think about the chicken in advance, give it the opportunity to thaw naturally. Next, gut the bird, if necessary, rinse in running warm water. Place the whole game in a saucepan, fill with water so that it rises 4-5 cm higher than the meat.
Step 2
Place the pot on the stove, heat to a boil, turn down the heat, and remove any foam from the surface of the liquid. Pour half a serving of dry white wine into the broth, salt and add ground pepper to your taste. Place bay leaves, onions and celery in a saucepan. Cook the chicken until tender.
Step 3
Remove the cooked meat from the pan, cool. Divide the piece into small portions. Leave the broth on low heat, boil it to a volume of one liter.
Step 4
Prepare hot water. Dip the lasagna sheets in hot water. Hold it in it for a few seconds, then transfer it to a convenient place. Let the excess fluid drain.
Step 5
Wash the leeks, shake off excess moisture, finely chop. Peel the garlic, crush with the flat side of a knife, then chop. Heat a skillet on the stove with some of the butter in it. Add the leeks, fry for 7-8 minutes, mix with finely chopped garlic. Remove from heat, put onion.
Step 6
Add the remaining butter to the pan again, let it melt. Add flour to the same skillet and fry until golden brown. Pour in the second part of the wine and the finished broth. Heat the mixture to a boil, reduce heat. Cook for 3-4 minutes.
Step 7
Grate the cheddar cheese and combine it with the ingredients in a skillet. Grate 2/3 of the Gruyere cheese and place in the pan. Then drain the cream, season with salt and pepper, bring to a boil, stirring.
Step 8
Prepare the pan, place the first layer of sauce from the pan. Cover it with a sheet of lasagna. Next, lay out the chicken pieces. Then a layer of fried onions. Top with grated Parmesan, top with a layer of sauce. Cover with lasagna again. Repeat the order of placing the food. Cover with Gruyere cheese and grated peanuts last.
Step 9
Place the mold with the workpiece in the oven. Bake for 45 minutes at 180-200 degrees.
