French-style meat - an amazing dish. It is simple to train him and it turns out very nourishing. Various options of preparation of this dish there is a set including with chicken meat.
From where the name ""In French"" went
It is logical to assume that the dish so because its homeland - France is called. But it isn't absolutely right. The French don't cook meat with cheese in principle. As, by the way, also don't use mayonnaise for roasting of potatoes. The French usually bake meat with vegetables, use wine for its preparation. And here potatoes cook béchamel with sauce and strew with a grated cheese - the dish it carries the name гратен.
However, the inventor of French-style meat after all had the corresponding roots. As a basis it was taken гратен. But to make its sytny, he added the beaten-off meat, onions and tomatoes. By the way, veal was initially used only - pork and chicken appeared later.
Secrets of preparation of chicken in French
It is desirable to use fresh chicken meat - cooled or fresh-killed. If you take the frozen piece, then it can turn out rigid. There are no special requirements to a part of a carcass - choose, being guided by the taste. If to consider preparation of chicken, consider that if you choose a breast, the dish will be less high-calorie, than, for example, with a hip.
That chicken was more juicy - stack pieces more densely to each other and don't feel sorry for onions - it gives to meat juiciness. The layer following onions - potatoes. On potatoes - mayonnaise. You can put a continuous layer or a network - to your taste. And from above already we strew with a grated cheese. By the way, that cheese didn't burn, it is possible to add it at the end of preparation, and to bake meat, having slightly covered with a foil.
For giving of special piquancy, pickle onions in vinegar. Cut onions rings, fill in with marinade: water, vinegar, salt, sugar. Take half an hour, then accurately wring out or let's flow down.
Surely use spices for potatoes. If to put few spices, then it will turn out leavened, and the taste of all dish will be such. Take such seasonings as oregano, paprika, nutmeg, a marjoram. They are perfectly combined both with chicken, and with potatoes and with cheese.
If you want to reduce caloric content, then instead of a hard cheese use brynza - and the crust will be thinner and softer. If you want a dense crust, then the grated cheese needs to be chosen as hard and kind of to press down it hands.
Potatoes need to be cut most thinly. For this purpose it is possible to use the cabbage shredder. Stack circles with an overlap. You shouldn't experiment with grated potatoes - it will prepare, of course, quicker, but the type of a dish will be spoiled finally, and potato will resemble porridge.