Chicken Breast Casserole

The first chicken breast casserole requires baking your chicken breast on a bed of forty garlics. This classic dish is the French comfort food at its simple and satisfying best. It is easy, delicious and simply addictive.


Ingredients:

• 2 tbsp olive oil

• 6 large skinless and boneless chicken breast halves

• 3 large heads garlic (about 40 cloves), unpeeled and broken apart

• 2 tbsp fresh thyme leaves, or 1 tbsp dried

• 2 cups dry white wine

• 1 cup chicken broth

• Salt and pepper to taste


Directions:

1. Preheat the oven to 450°F.

2. Over medium-high heat, warm the olive oil in an ovenproof casserole, and saute the chicken on both sides until golden, about 5 minutes total.

3. Turn off the heat.

4. Remove the chicken.

5. Spread the garlic cloves over the bottom of the casserole, sprinkle with thyme, and arrange chicken on top.

6. Pour in the wine and the broth, and season with salt and pepper.

7. Bake for 30 minutes.

8. Place the chicken into 6 soup plates.

9. Mash the garlic cloves in the broth and ladle over the chicken.

10. Serve hot with chunks of a baguette or Italian bread for dipping.

Original Chicken Breast Casserole Recipe


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Paprika and Cardamom Chicken Breast Casserole

This is a rich and satisfying casserole for the family – tender, succulent and bursting with flavour!

• Serves: 6

• Prep time: 15 mins

• Cooking time: 1 hr 30 mins

• Total time: 1 hr 45 mins


Ingredients:

The whole cardamoms are not supposed to be eaten - either remove before serving or tell everyone to leave them on the side of the plate.

• 1kg chicken casserole pieces

• 1 large onion

• 2 carrots

• 2 large sticks of celery

• red wine

• water

• chopped fresh tarragon

• ½ tsp ground sweet paprika

• 15 whole green cardamom pods + seeds from four others

• salt and ground black pepper


Method:

1. Peel and roughly chop the vegetables into good size pieces

2. Brown the chicken in small batches and set aside

3. Sauté the vegetables and add back the chicken

4. Cover with equal quantities of red wine and water

5. Add the remaining ingredients

6. Bring to the boil and cover with a close fitting lid, reduce the heat and simmer for about 1½ hours - until the chicken is tender

Original Paprika and Cardamom Chicken Breast Casserole Recipe