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
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.
|
|
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.
|
| Servings | Prep Time |
| 6people | 30minutes |
| Cook Time |
| 1hour |
|
|
Ingredients
- 1 whole rotisserie chicken(homemade or purchased)
- 2tbsp olive oil
- 1 shallotfinely minced
- 3 medium zucchini
- 4large carrrots
- 1cup Chicken Broth
- 1cup Flour
- 1/2cup dried bread crumbs
- 1cup coarsely grated Asiago cheese
- 1/4tsp Curry powderor other spice mixture, to taste
- 10tbsp 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.
Recipe Notes
This dish may be served hot or at room temperature.
Related Posts
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.