Ingredients for Chicken with Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 500 g (about 1 lb) milk
- 2 teaspoons salt
- 8 chicken thighs
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) shredded kaşar cheese (Turkish semi-hard cheese, similar to mild cheddar)
How to Make Chicken with Béchamel Sauce
In a saucepan, lightly sauté 2 tablespoons of butter with 2 tablespoons of flour. (Do not over-sauté.) Add 500 g (about 1 lb) of milk and whisk with a hand mixer while cooking. (This prevents lumps from forming.) Add 2 teaspoons of salt and stir. (If the sauce is too thick, add more milk.)
Rinse the 8 chicken thighs and drain well. Fry them in a preheated cast-iron pan, turning to brown on both sides.
Pour the prepared béchamel sauce into the center of a baking dish. Once the béchamel sauce has cooled slightly, arrange the chicken pieces on either side facing each other. (Place them with the bone side facing outward.) Bake in a preheated oven at 200°C (390°F) for 30 minutes, then sprinkle 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of shredded kaşar cheese over the center of the chicken pieces. Bake for an additional 15 minutes. Enjoy your meal…
