Chicken with White Sauce
(Firinda Meyaneli Tavuk)
1 whole chicken
1 medium onion, chopped
1 garlic clove, chopped
2 fresh green onions, chopped
2 zucchini, cut in medium sized chunks
6-7 mushroom, brushed, sliced
1 tsp salt
3 tbsp extra virgin olive oil
1/4 cup flour
1 cup warm milk
1 cup Kashar cheese (or Mozzarella), shredded
11 x 7 x 1.5 in 2 L Pyrex dish
Boil the whole chicken with water in a large pot (always add one peeled whole onion in it, discard after boiling). Take the chicken out of the stock* and let it cool down. Then remove one piece of chicken breast**. Usually a whole chicken is too much for the sauce. Discard the skin and all the bones from the remaining chicken. Tear it apart in medium sized chunks with your fingers.
In a large skillet, cook the onion with olive oil on medium-low heat for a few minutes. Then add the garlic, salt and pepper. Saute until the smell of the garlic comes out.
Add the flour, stir and slowly pour the warm milk*** in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Turn the heat off. Mix the chicken, zucchini, mushroom and green onions with the flour sauce and arrange them in the Pyrex dish. Sprinkle the shredded cheese on top.
Preheat the oven to 400 F (200 C) and bake for about 40-45 minutes until the colour of the top turns golden.
Makes 4 servings.
* Cook Chicken Soup with Rice with the chicken stock:)
** Also try cooking Okra with Chicken with the leftover chicken breast the next day:)
*** If you use cold milk, the sauce may curdle.
- Red Lentil Soup, Muhammara and Dried Figs with Walnuts.