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!
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Thanksgiving Roast Chicken with Rosé Cranberry Sauce
November 20, 2020
There is nothing more straightforward and satisfying than roast chicken. Turkey is the go-to for most Thanksgiving tables in North America. However, it is not practical for a small group, and it's a challenge to find turkey in France.…
Valentine’s Day Menu: Provencal-inspired Recipes for your Sweetheart
February 8, 2018
The team at Mirabeau Wine in Cotignac certainly know a thing or two about gold medal wine and how to pair it with good food. Before the Christmas holidays and not long after the 2017 grape harvest, we asked Jeany Cronk if she would curate a special Valentine’s Day menu to celebrate the flavours of …
Baked Ratatouille Tian Recipe Le Pistou Uzès
October 25, 2018
This recipe for a baked ratatouille tian combines layers of summer (estival) vegetables in an earthenware dish. You can vary the ingredients depending on what is available. This version of a traditional, Provencal side-dish comes from the kitchen at le Pistou Cookery School in Uzès. …
Made in Dorset: Ratatouille Recipe Inspired by Provence
October 17, 2014
We’re still going strong with homegrown tomatoes, courgettes and aubergines here in Dorset, and with a solitary, ripe pepper this week (yes, just the one), the whipping up of a ratatouille seems unavoidable. Now, if Jacques Médecin is to be believed, each of the vegetables should be cooked separately before being combined into the final …
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.