Easy Chicken Casserole with a Provencal Twist
Sometimes 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
- 1 whole rotisserie chicken (homemade or purchased)
- 2 tbsp olive oil
- 1 shallot finely minced
- 3 medium zucchini
- 4 large carrrots
- 1 cup Chicken Broth
- 1 cup Flour
- 1/2 cup dried bread crumbs
- 1 cup coarsely grated Asiago cheese
- 1/4 tsp Curry powder or other spice mixture, to taste
- 10 tbsp Unsalted Butter
- 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.