Baked Chicken with Béchamel Sauce and Vegetables

Hello Dear Friends,

Due to the approaching Ramadan, I started working :) This year, I will prepare Ramadan menus for you day by day. The old menus still get appreciation and visits, but I think that because the weather is getting warmer and the days are getting longer, I think that they should prepare something new from recipes that are as light as they are satisfying.

I even intend to prepare 4-5 video recipes special for Ramadan, but I don't know if I can find the opportunity due to my work. Anyway, let's get into the intention, it will happen if we're lucky :)

I had previously published the chicken with bechamel sauce under another title. Now I've decided to edit it and publish it alone. Meals with bechamel sauce are very popular in our house.

Whenever I make chicken with bechamel sauce, I always cook soup in chicken stock. I will give the recipe for it this week :)

You can create a practical and delicious menu by using chicken meat and water. You don't necessarily have to stick to the vegetables I give you. You can also create a different recipe with vegetables left at home.

Love…

Ingredients for Baked Chicken with Béchamel Sauce and Vegetables

• 1 kilo chicken thighs (3-4 pieces)
• 2 medium carrot
• half a pack of broccoli
• A pinch of salt
• Red pepper

For the bechamel sauce:

• 2,5 water glass milk
• 4 tablespoons of flour
• 2 spoonful butter
• A pinch of salt

Fabrication:

1. Wash the carrots and broccoli. Peel the carrots, cut them into 2 large pieces, separate the broccoli and put them in the pot.
2. Put the hip chicken thighs in the pot and add water until they are 3 inches above the top. After the water boils, wait for the broccoli to cook for 7-8 minutes and remove it from the pot.
3. After the carrots are boiled until the fork-piercing consistency, set aside like broccoli and chop into rings. Cook the chicken until it is tender enough to be shredded.
4. Shred 2 of the cooked chicken thighs and place them on a lightly oiled baking tray. Add broccoli and carrots and mix. (reserve 1 leg and chicken stock for soup)
5. Melt the butter in a sauce pan, add 4 tablespoons of flour and fry it until it smells.
6. Add the water and milk mixture to the flour, little by little, and whisk until it thickens. Season the sauce with salt by adding salt.
7. Bake in a preheated 200 degree oven until golden brown.