Chicken pan

Method

1. Poach the chicken in salted water for about 30 minutes. Lift it out, let it cool enough to handle, then strip the meat from the bones and tear it into large pieces. Keep the broth — it is worth another meal.
2. Fry the finely chopped onion in hot oil together with the mushrooms, until the water the mushrooms release has cooked away.
3. In an earthenware dish lay a third of the chicken, then half the mushrooms, a little seasoning and parsley. Grate over half the kashkaval and spread with 150 ml of the sour cream.
4. Repeat in the same order: another third of the meat, the rest of the mushrooms, seasoning, parsley, the rest of the kashkaval and another 150 ml sour cream.
5. In a pan, cook two tablespoons of flour in oil until it smells nutty, then add 250 ml milk, stirring constantly until it thickens into a smooth sauce. Pour it evenly over the whole dish.
6. Lay the remaining chicken as the last layer. Bake for about 40 minutes at 200 °C.
7. Take the dish out, let it cool a little, and only then spread over the remaining sour cream — on a scorching dish it will split. Serve with a seasonal salad and a dry wine.