A crust eaten in peace is better than a banquet partaken in anxiety.
 
HomeHome  SearchSearch  FAQFAQ  MemberlistMemberlist  UsergroupsUsergroups  RegisterRegister  Log inLog in  

Share | 
 

 Chicken-Andouille Casserole

View previous topic View next topic Go down 
AuthorMessage
Admin
Admin
avatar

Female
Number of posts : 2606
Age : 48
Registration date : 2008-09-25

PostSubject: Chicken-Andouille Casserole   November 20th 2010, 12:33 pm

Ingredients
1/4 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1/2 dry bread crumbs
1/4 cup grated Parmesan
1 tablespoon melted butter
3 tablespoons vegetable oil
6 ounces andouille sausage, chopped
1 cup chopped yellow onions
1 tablespoon minced garlic
1/4 teaspoon cayenne
4 ounces mushrooms, stems trimmed, wiped clean, and sliced
6 boiled artichoke hearts, sliced 1/2-inch thick
1 1/2 cups chicken stock
1/2 cup heavy cream
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh tarragon leaves
Toasted sliced French bread, accompaniment



Directions
Preheat the oven to 350 degrees F.

In a heavy plastic bag, combine the flour and 1 1/2 teaspoons of the Essence. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour.

In a small bowl, combine the breadcrumbs, remaining Essence, cheese, and butter and set aside.

In a large Dutch oven, heat the oil over medium-high heat. Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes. Transfer to a plate.

Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes. Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes. Add the reserved flour and cook, stirring, for 1 to 2 minutes. Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon, stir, and bring to a boil. Sprinkle the bread crumb mixture evenly over the top and bake until bubbly and the top has a golden crust, about 25 minutes.

Remove from the oven and serve hot over toasted French bread.


_________________
A hungry stomach seldoms scorns plain food.
Back to top Go down
View user profile http://recipes2share.forumotion.com
 
Chicken-Andouille Casserole
View previous topic View next topic Back to top 
Page 1 of 1
 Similar topics
-
» Deep fryer recipes
» What comes first.. the chicken or the egg? - and a ragdoll.
» Another Chicken Jockey Sighting!
» /warp chicken app -TheUltraGod

Permissions in this forum:You cannot reply to topics in this forum
Recipes 2 Share :: Casseroles :: Casseroles-
Jump to:  
Recipes 2 Share
Forumotion.com | © phpBB | Free forum support | Report an abuse | Free forum