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Chicken And Onion Casserole

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  Whole skinned boned chicken breast 2 , skinned
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Frozen small white onions 8 Ounce, thawed and drained
  Mushrooms 4 Ounce, quartered
  Chicken stock/Canned chicken broth 1 1⁄4 Cup (20 tbs) (Basic)
  Garlic 1 Clove (5 gm), minced
  Tomato paste 2 Teaspoon
  Dried rosemary 1⁄4 Teaspoon, crumbled
  Fennel seeds 1⁄4 Teaspoon, crushed
  Thick sliced bacon 4 Ounce, cut into 1 1/2 inch pieces
  Baking potatoes 1 Pound, peeled, cut into 1-inch cubes, and patted dry
  Frozen cut asparagus/Frozen cut broccoli florets 10 Ounce, drained (1 Package)
  Minced parsley 2 Tablespoon

Dredge the chicken in the flour, shaking off any excess, and sprinkle with the salt and pepper.
Heat 2 tablespoons of the oil in a 4-quart Dutch oven over moderately high heat for 1 minute.
Add the chicken and brown for 4 minutes on each side.
Transfer to a plate.
Add the onions and mushrooms to the Dutch oven and cook, stirring occasionally, over moderate heat for 5 to 7 minutes or until the onions are golden.
Add the stock, garlic, tomato paste, rosemary, and fennel seeds, then return the chicken to the Dutch oven.
Cover and simmer for 15 minutes.
Meanwhile, cook the bacon in a 10 inch skillet over moderate heat until crisp about 5 minutes.
Drain on paper toweling and discard the pan drippings.
Add the remaining oil to the skillet and heat over moderate heat for 1 minute.
Add the potatoes and brown, turning occasionally, for 10 to 12 minutes.
Transfer to a plate.
Add the asparagus to the Dutch oven, cover, and simmer for 3 minutes or until barely tender.
Add the potatoes and bacon, cover, and cook for 5 minutes or until the chicken and vegetables are tender.
Before serving, sprinkle with the parsley

Recipe Summary

Difficulty Level: 
Main Dish

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Chicken And Onion Casserole Recipe