Chicken-Andouille Casserole
.
Yield
8 servingsPrep
28 minCook
55 minReady
86 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
essence
|
* |
| 2 ½ | pounds |
chicken breast halves, boneless, skinless
cut into 2-inch pieces |
|
| ½ | each |
bread crumbs, whole wheat
dry |
*
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | tablespoon |
butter
melted |
|
| 3 | tablespoons |
vegetable oil
|
|
| 6 | ounces |
andouille
sausage, chopped |
* |
| 1 | cup |
yellow onion
chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 4 | ounces |
mushrooms
stems trimmed, wiped clean, and sliced |
|
| 6 | each |
artichoke hearts
boiled, sliced 1/2-inch thick |
*
|
| 1 ½ | cups |
chicken broth
|
|
| ½ | cup |
heavy whipping cream
|
|
| 3 | tablespoons |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
parsley leaves
fresh minced |
|
| 1 | teaspoon |
tarragon leaves
fresh minced |
|
| 1 | x |
french bread
toasted sliced, accompaniment |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
essence
|
* |
| 1.1 | kg |
chicken breast halves, boneless, skinless
cut into 2-inch pieces |
|
| 0.5 | each |
bread crumbs, whole wheat
dry |
*
|
| 59 | ml |
Parmesan cheese
|
|
| 15 | ml |
butter
melted |
|
| 45 | ml |
vegetable oil
|
|
| 173.4 | ml/g |
andouille
sausage, chopped |
* |
| 237 | ml |
yellow onion
chopped |
|
| 15 | ml |
garlic
minced |
|
| 1.3 | ml |
cayenne pepper
|
|
| 115.6 | ml/g |
mushrooms
stems trimmed, wiped clean, and sliced |
|
| 6 | each |
artichoke hearts
boiled, sliced 1/2-inch thick |
*
|
| 355 | ml |
chicken broth
|
|
| 118 | ml |
heavy whipping cream
|
|
| 45 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
parsley leaves
fresh minced |
|
| 5 | ml |
tarragon leaves
fresh minced |
|
| 1 | x |
french bread
toasted sliced, accompaniment |
*
|
Directions
Preheat the oven to 350℉ (180℃).
In a heavy plastic bag, combine the flour and 1½ 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.
