Nice homemade dish. Delicious and satisfying. It doesn't prepare quickly, but it's worth it.
It is necessary
- - 4 chicken legs;
- - 250 g of noodles;
- - 250 g green peas;
- - 200 g of fresh mushrooms;
- - 60 g of celery root;
- - ½ l of chicken broth;
- - 2/3 st. dry white wine;
- - 2/3 cup cream;
- - 2 tbsp. l corn flour;
- - 3 tbsp. l. butter;
- - 1 tbsp. l. lemon juice;
- - 2 tbsp. l. finely chopped parsley;
- - 2 bay leaves;
- - salt, pepper, white crackers and corn oil to taste.
Instructions
Step 1
Cut the chicken legs into two parts, pepper, salt, fry in a skillet with heated oil for about 5 minutes. Peel and finely chop the celery root, onion and mushrooms. Then lightly fry in a pan (you can use the one in which the legs were fried).
Step 2
Then add chicken pieces, pour in wine, broth, bay leaf and bring everything to a boil. Cook over low heat, covered for about 30 minutes.
Step 3
Then add flour, green peas, cream, stir and simmer for 5 minutes. At the very end of braising, add chopped parsley and lemon juice to the skillet.
Step 4
At this time, boil the noodles in a little salted water. After it's cooked, strain it and rinse with cool water. Place in a separate thick-walled deep bowl with heated oil and stir until the noodles are completely saturated with oil. Next, smooth it all over the bottom of the dish.
Step 5
Then put the chicken mixture on the noodles, sprinkle with grated breadcrumbs and sprinkle with butter.
Step 6
Then put the dish in a preheated oven (up to 200 degrees) and start baking chicken with noodles (20-30 minutes).
