Receta Chicken Casserole w/Andouille
A yummy stovetop chicken casserole.
I like to make mine in a cast-iron dutch oven, but the colors would be brighter if you use an enameled dutch oven
Tiempo de Prep: | American |
Tiempo para Cocinar: | Raciónes: 10 |
Va Bien Con: chuncky salad, sauted broccoli rabe
Ingredientes
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Direcciones
- Preheat the oven to 350
- In a ziptop bag, add 1/4 c AP flour and 1 1/2 tsp of the Poultry seasoning and mix it up.
- Cut the chicken into 2 in pieces or so (I like to use scissors for this).
- Toss the chicken in the bag to coat, and shake off any excess breading.
- Reserve the excess flour, adding the extra 1 tbs of flour to the reserve.
- In a small bowl, toss the breadcrumbs, butter, cheese, and remaining seasoning.
- Add the oil to your casserole, and heat over medium high heat.
- Brown the chicken on each side, in batches (one batch takes about 5 minutes, I can usually get done in three batches in a 12 in casserole).
- Transfer the chicken to a plate.
- Meanwhile, skin and trim the asparagus.
- Boil in a pot of salty water for about 8 minutes, until soft.
- Remove from the water and cut into 1 or two inch pieces.
- In the casserole, add the sausage (chopped into 1/2 in pieces), and cook, stirring, until browned (about 4 minutes).
- Add the onions, garlic, and cayenne, and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until soft, 3-4 minutes.
- Stir in the reserved flour and cook for 1 or 2 minutes.
- Add the chicken, asparagus, stock, dairy, green onions, parsley, and tarragon.
- Stir and bring to a boil.
- Evenly distribute the bread crumb mixture over the top.
- Remove the casserole to the oven, and bake until bubbly and the bread crumbs are browned, about 25 minutes.
- Serve with one crostini underneath, and two or three around the plate.