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.
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