I made l’oignon gratineé (french onion soup) for dinner the other night. Nothings says hardy fall soup better than a hot bowl covered with gruyère, but I was really the only enthusiast. Maya specifically said she doesn’t like onions, but wants broccoli instead with chicken. She made me promise that I would make broccoli, chicken, bread and cheese. I was excited by her challenge. It sounds like a casserole to me, but when I think of casserole’s the nasty Campbell’s soup concoctions come to mind. I tried to Google for some recipe ideas and all of them involved packaged food and canned soup.
Last January, I made this chicken, mushroom and leek casserole that I found in Martha Stewart Living. It was excellent. The monthly issue had a special on various casseroles and I made all of them. I adjusted the recipe and used onion instead of leeks, plus added about 2 cups of broccoli florets and used about 1/2 – 3/4 cups of shredded gruyère and omitted the parmesan.
1 1/2 lb (680 gm) boneless, skinless chicken breasts (about 2 large)
5 tablespoons extra-virgin olive oil
1 lg onion, small-medium dice
10 oz (248 gm) cremini or white button mushrooms (halve if large)
3 tablespoons all-purpose flour
3 tablespoons dry sherry
2 1/4 cup (533l) of homemade chicken stock
3/4 (178l) of whole milk
1 dried bay leaf
8 slices of dense multigrain/whole wheat bread (mine was dried)
2 tablespoons fresh flat-leaf parsley, chopped
3/4 cup of shredded gruyère
Follow the instructions here
Unfortunately, Maya was not happy with my interpretation of her meal. She wanted the chicken, bread and cheese separate and the broccoli steamed not roasted. I wish it had been a bigger success.
I personally though it was rather tasty and would add it to the make again list. Next time, I would not sauté the broccoli, but steam it and then add it before it goes in the oven.
If you give it a whirl please let me know. Comments welcome!