Potato Moussaka with Chicken

Name: Potato Moussaka with Chicken
Ingredients: 300 g ground chicken; 5 potatoes; 1 onion; 3 cloves of garlic; 1 glass of red wine; butter; 2 tablespoons of cheese; 1 tablespoon of flour; 1 glass of milk; tomato paste or tomato juice; salt; pepper; oregano

Diverse - Potato Moussaka with Chicken by Felicia I. - Recipia

To prepare this delicious recipe with potatoes, meat, and béchamel sauce, we start by preparing the necessary ingredients. First, the potatoes need to be peeled and washed well, then left with the skin on, to retain their flavor and nutrients. We place the potatoes in a large pot, covering them with cold water and adding a generous tablespoon of salt. We turn on the heat and let the potatoes boil for about 15-20 minutes, or until they become slightly tender, but not fully cooked. Once the water starts to boil, reducing the heat will help avoid excessive boiling. While the potatoes are boiling, we take care of preparing the meat sauce. We finely chop the onion and garlic, making sure they are uniform for even frying. In a large skillet, we heat about two tablespoons of olive oil and add the onion and garlic. We let them sauté over medium heat, stirring occasionally, until they become translucent and release their aromas. Then, we add the minced meat, stirring constantly to ensure it browns evenly and turns white without remaining pink. After the meat is cooked, we pour in a glass of white wine, letting it boil for a few minutes to evaporate the alcohol. Then, we add the tomato broth and spices: salt, pepper, and oregano, letting the sauce simmer over low heat for about 20 minutes. Meanwhile, we prepare the béchamel sauce. In a saucepan, we melt two tablespoons of butter over low heat. Once the butter is completely melted, we add a tablespoon of flour, stirring continuously with a whisk to avoid lumps. It is important to fry the flour for a minute until it becomes slightly golden, then we start gradually pouring in the milk, stirring constantly to achieve a smooth mixture. Once the sauce begins to thicken, we add a pinch of salt and, finally, the grated cheese, stirring until it completely melts and the sauce becomes creamy. After all the preparations are ready, we start assembling. In a heatproof dish, greased with butter or olive oil, we place the boiled potatoes, sliced into rounds, on the bottom and sides of the dish. On top of them, we pour the meat sauce, making sure it is evenly distributed. Then, we add another layer of potatoes, followed by a final layer of béchamel sauce, which we spread well on top. Once we finish assembling, the dish is placed in the preheated oven at 180 degrees Celsius for about 30-40 minutes, or until the surface becomes golden and appetizing. Finally, we let the dish cool slightly before cutting and serving it, so the flavors combine perfectly. Enjoy your meal!