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Classic chicken and mushroom jelly

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3 servings
1 hour 30 min

Water - 2 liters, Chicken thighs - 350 grams, Champignons - 150 gr, Hard cheese - 50 gr, Butter - 30 g, Celery stem - 1 pc., Onions - 1 pc., Carnation - 1 pc., Butter - 50 g, Chicken broth - 200 ml, Wheat flour - 2 tbsp, Nutmeg - to taste, ground black pepper - to taste, salt - to taste

Measure the ingredients.

Cut the meat into small pieces.

Roughly chop the celery. Strain the broth.

Pour boiling water over the meat, add the onion and clove bud to the meat (it is better to stick the clove into the onion so as not to look for it all over the pan later). Bring to a boil, cook, removing the foam, 10 minutes.

While the chicken is cooking, cut the champignons into medium slices.

Fry in butter until all the liquid evaporates.

Put celery to the chicken. Cook for another 25 minutes. Remove the meat from the broth, strain the broth.

Sauce.

Melt the butter in a frying pan over low heat. Pour in the flour, fry, stirring, about 3 minutes. Pour in the broth, simmer, stirring, for another 4 minutes. Salt, pepper, add nutmeg and mix.

Grate the cheese.

Combine chicken, mushrooms, cheese and sauce. Mix.

Spread the julien in cockerels and put in an oven heated to 180 ° C for 5-7 minutes.