Gypsy-style chicken
All the ingredients for making gypsy chicken are right in front of you in the photo.
Place the butter in a frying pan.
Peel, wash, and finely chop the onion. Add to the pan.
Fry the onion until translucent.
Wash the chicken and cut it into portions. I used half a large chicken. Add it to the onion.
Stir-fry the chicken until the color changes. Season with salt, pepper, and ground coriander. Pour in the dry wine. Cover the pan and simmer the chicken over medium-low heat for 20 minutes.
Prepare the Béchamel sauce. Place the butter and flour in a heavy-bottomed saucepan.
Place on the stove and mix the melted butter with the flour until smooth and lump-free.
Pour in the milk gradually.
Stir constantly until the sauce thickens. Then season with salt and pepper to taste and stir.
Pour the prepared sauce over the chicken in the pan. Cover and simmer for another 10 minutes.
Sprinkle the chicken with grated cheese 5 minutes before the end of cooking.
The Gypsy chicken is ready. Serve with any side dish.
