Sliced Poultry ‘à la Bonne-Femme’

Ingredients

• 600 gChicken
• 150 gHam
• 150 gRice
• 65 gButter
• 30 gFlour
• 350 mlMilk
• 100 gCheese
• 5 gSalt
• 1 gPepper
• 0.5 gNutmeg

Instructions

1. 1

   Preparation

   • Preheat the oven to 200 °C (390 °F).
   • Slice the cooked poultry into thin strips or bite-sized pieces.
   • Dice the cooked ham.
   • Have cooked rice ready (see note if cooking rice fresh).
2. 2

   Prepare rice in butter

   • Melt 15 g butter in a small pan over medium heat.
   • Toss the cooked rice briefly in the butter until well coated and warm. Remove from heat.
3. 3

   Make the béchamel

   • Melt 30 g butter in a saucepan, add 30 g flour and cook 1–2 minutes to make a roux without browning.
   • Slowly whisk in 350 ml milk until smooth. Bring to a simmer and cook 3–5 minutes until slightly thickened.
   • Season with 3 g salt, 1 g black pepper and 0.5 g grated nutmeg.
4. 4

   Combine and bake

   • Combine poultry, ham and buttered rice in a bowl.
   • Pour the hot béchamel over and mix until evenly coated.
   • Transfer to a deep gratin dish and smooth the surface.
   • Sprinkle 100 g grated cheese on top, drizzle 20 g melted butter and gratinate 10–15 minutes at 200 °C until golden.