Easy Chicken Casserole with a Provencal Twist
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteSometimes we just need a go-to “no fail” recipe that is satisfying, delicious and easy to make. David has captured exactly that in his Cocoa & Lavender recipe (below) for Crumble au Poulet. Made with rotisserie chicken this dish is a busy cook’s dream come true.
Crumble au Poulet - Chicken Casserole
According to Cocoa & Lavender: This recipe for Crumble au Poulet is the essence of comfort food, and easy to pull together using leftovers or a rotisserie chicken from the market.
Ingredients
- 1 whole rotisserie chicken (homemade or purchased)
- 2 tbsp olive oil
- 1 shallot(s) finely minced
- 3 zucchini (courgette) medium
- 4 large carrrots
- 1 cup chicken broth
- 1 cup flour
- 1/2 cup breadcrumbs dried
- 1 cup coarsely grated Asiago cheese
- 1/4 tsp Curry powder or other spice mixture, to taste
- 10 tbsp unsalted butter
Instructions
- Remove butter from the refrigerator.
- Preheat the oven to 375ºF.
- Remove the skin from the chicken, remove the meat form the bones and dice the chicken meat.
- Wash and dry zucchini, and peel the carrots.
- Grate both vegetables on the coarse side of a box grater, but do not grate the seedy center of the zucchini. You should have an equal quantity of both.
- Sauté the shallot for a few minutes in the olive oil until clear but not brown.
- Add the vegetables and sauté a few minutes longer.
- Add the chicken and mix well.
- Add the broth and simmer to reduce until almost all liquid is gone.
- Place filling in a casserole.
- In a large bowl, blend the flour, bread crumbs, grated cheese and spice mixture with your hands.
- Then with your fingertips, mix in the somewhat softened butter; the mixture should be somewhat crumbly.
- Sprinkle this mixture evenly over the vegetable and chicken mixture and bake for about 35 minutes or until the crumble is golden.
Notes
This dish may be served hot or at room temperature.
Tried this recipe?Let us know how it was!
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Banon A Land of Goat Cheese, Lavender, and WheatRelated Provence Articles
Elizabeth Bard’s Recipe for Petits Farcis Stuffed Tomatoes and Zucchini
August 6, 2015
Elizabeth Bard's Stuffed Tomatoes and Zucchini This recipe comes from Elizabeth Bard latest book Picnic in Provence: A memoir with Recipes. This delicious summer recipe is published with her permission. The stuffed vegetables can be served as a lunch or light dinner.…
Chicken with Black Truffles and a Mushroom Cream Sauce
January 5, 2022
If you have never tried a dish with fresh black truffles, it’s hard to know what all the fuss is about. Once your tastebuds have connected the earthy aroma and the intense flavour, you begin to comprehend why chefs refer to these fungi as “black diamonds,” among other labels. To me, “black gold” always referred …
A Quick Summer Salad with Zucchini Squash
July 31, 2020
Regardless of location, there is probably nothing I like more than visiting a farmer’s market in the summer. However, if I were honest the daily Provencal marchés and Italian mercatos have a certain amount of charm that our local market lacks. However, with travel restrictions this year, I have been a regular at the nearby …
Fresh and Easy Zucchini Tuna Rolls Appetizer
May 28, 2018
This appetizer recipe is from Il Cucchiaio d'Argento. Thin zucchini strips are "stuffed" with easily found ingredients, canned tuna, capers, cheese. The result is pretty and tasty.…
4 Comments
I highly recommend this dish, which needs to be credited to my friend Muriel in Lourmarin! It is the epitome of comfort food, and so easy to pull together at a moment’s notice.
We are going to make that chicken “crumble” for a dinner party tomorrow, it looks like a perfect winter dish.
I saw your photo on Instagram, and it looks fantastic! I’m glad to hear you enjoyed it – it is the perfect winter dish.
It was fantastic and so easy to make the Crumble aux Poulet may become our “go-to” recipe.