Chicken Milanese (Greek Style)
Preparation time: 40 minutes | Cooking time: 25 minutes | Serves: 6 | Difficulty: Medium
INGREDIENTS
For the chicken
– 1 chicken (1.5 kg) cut into portions
– 2 carrots
– 1 celery stalk
– 4 allspice berries
– 2 bay leaves
– Salt and pepper
For the rice
– 250 g yellow rice
– 2 g saffron
– 50 ml dry white wine
– 1 tbsp butter + 1 tbsp olive oil
– 1 small onion, finely chopped
– 700 ml chicken stock
– Salt and pepper
For the sauce
– 50 g butter
– 50 g all-purpose flour
– 450 ml chicken stock
– 100 ml cream
– 4 tbsp grated Parmesan
– 1/2 tsp grated nutmeg
– Salt and pepper
COOKING METHOD
Chicken
Boil the chicken in a pot, removing any foam. Add the remaining ingredients and simmer about 40 minutes.
Strain the broth, remove aromatics and debone the chicken. Dice the carrots.
Rice
Melt butter with olive oil, add rice and onion and sauté.
Deglaze with wine and let alcohol evaporate.
Add stock and saffron and cook until rice absorbs the liquid.
Sauce
Melt butter, add flour and cook without browning.
Add stock and stir until thickened.
Remove from heat and add cream and Parmesan.
Finally combine all ingredients as following:
Place half the rice in a buttered ring mold and press firmly.
Add chicken, carrots and a few spoonfuls of sauce.
Cover with remaining rice and unmold onto a platter.
Fill the center with the remaining chicken and carrots and pour sauce over.
Tip:
Garnish with chopped parsley and freshly ground pepper.
