Chicken And Onion Casserole Recipe
Ingredients
| 2 whole skinned and boned chicken breasts halved | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 8 ounces frozen small white onions thawed and drained | ||
| Mushrooms | 4 Ounce, quartered | |
| 1 1/4 cups Basic Chicken Stock or canned chicken broth | ||
| Garlic | 1 Clove (5gm), minced | |
| Tomato Paste | 2 Teaspoon | |
| 1/4 teaspoon each dried rosemary,crumbled, and fennel seeds,crushed | ||
| 4 ounces thick-sliced bacon, cut into 1 1/2 inch pieces | ||
| 1 pound baking potatoes, peeled, cut into 1-inch cubes, and patted dry | ||
| Frozen broccoli florets package | 1 , drained | |
| Parsley | 2 Tablespoon, minced | |
Directions
Dredge the chicken in the flour, shaking off any excess, and sprinkle with the salt and pepper.
Heat 2 tablespoons of the oil in a 4-quart Dutch oven over moderately high heat for 1 minute.
Add the chicken and brown for 4 minutes on each side.
Transfer to a plate.
Add the onions and mushrooms to the Dutch oven and cook, stirring occasionally, over moderate heat for 5 to 7 minutes or until the onions are golden.
Add the stock, garlic, tomato paste, rosemary, and fennel seeds, then return the chicken to the Dutch oven.
Cover and simmer for 15 minutes.
Meanwhile, cook the bacon in a 10 inch skillet over moderate heat until crisp about 5 minutes.
Drain on paper toweling and discard the pan drippings.
Add the remaining oil to the skillet and heat over moderate heat for 1 minute.
Add the potatoes and brown, turning occasionally, for 10 to 12 minutes.
Transfer to a plate.
Add the asparagus to the Dutch oven, cover, and simmer for 3 minutes or until barely tender.
Add the potatoes and bacon, cover, and cook for 5 minutes or until the chicken and vegetables are tender.
Before serving, sprinkle with the parsley
Heat 2 tablespoons of the oil in a 4-quart Dutch oven over moderately high heat for 1 minute.
Add the chicken and brown for 4 minutes on each side.
Transfer to a plate.
Add the onions and mushrooms to the Dutch oven and cook, stirring occasionally, over moderate heat for 5 to 7 minutes or until the onions are golden.
Add the stock, garlic, tomato paste, rosemary, and fennel seeds, then return the chicken to the Dutch oven.
Cover and simmer for 15 minutes.
Meanwhile, cook the bacon in a 10 inch skillet over moderate heat until crisp about 5 minutes.
Drain on paper toweling and discard the pan drippings.
Add the remaining oil to the skillet and heat over moderate heat for 1 minute.
Add the potatoes and brown, turning occasionally, for 10 to 12 minutes.
Transfer to a plate.
Add the asparagus to the Dutch oven, cover, and simmer for 3 minutes or until barely tender.
Add the potatoes and bacon, cover, and cook for 5 minutes or until the chicken and vegetables are tender.
Before serving, sprinkle with the parsley
Chef
