Best 5 Chicken Casserole Bordeaux Recipes
In this article, we will explore the world of chicken casserole bordeaux and guide you through the steps to create a mouthwatering and memorable dish. We will introduce you to the key ingredients that make this casserole so special, from the tender chicken and hearty vegetables to the rich and flavorful sauce. Additionally, we will provide tips and tricks to ensure that your chicken casserole bordeaux turns out perfectly every time, making it a dish that will impress your family and friends.
Let's cook with our recipes!
FRENCH CHICKEN CASSEROLE
The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the skillet. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.
CHICKEN BORDEAUX
From Madame Fernande Garvin of the Bordeaux Wine Information Bureau. Adapted from The New York Times Cookbook.
Provided by Chocolatl
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1 teaspoon butter and lightly sautee mushrooms. Remove and set aside.
- Melt remaining butter.
- Add garlic and cook about 1 minute. Remove and set aside.
- Coat chicken with 1/2 cup flour.
- Season with salt and pepper.
- Heat oil in a heavy skillet.
- Add chicken and brown on all sides.
- Cover and cook over low heat for 25 minutes.
- Drain oil from skillet.
- Add tomatoes and bring to a boil.
- Add enough water to the remaining flour to make a paste.
- Stir into tomatoes and cook, stirring, until thickened.
- Add wine, mushrooms and garlic.
- Cover and simmer until chicken is tender, about 20 minutes longer.
Nutrition Facts : Calories 463.1, Fat 32.1, SaturatedFat 7.3, Cholesterol 88.8, Sodium 425.4, Carbohydrate 11.8, Fiber 0.7, Sugar 1.3, Protein 23.2
CHICKEN CASSEROLE BORDEAUX
Number Of Ingredients 9
Steps:
- Crush grapes in a deep saucepan. Arrange chicken breasts on crushed grapes and pour wine over them. Add salt and pepper. Bring to a boil, reduce heat, cover and simmer for 1 hour. Remove breasts and cut meat from bones. Cut into pieces and keep hot. Strain broth from grapes, keep grapes hot. Add jelly, jam, and horseradish to broth. Boil for 15 minutes. Arrange chicken in casserole surrounded with grapes. Pour sauce over. Serve with lemon pancakes.
Nutrition Facts : Nutritional Facts Serves
BORDEAUX CANELES
This delicious custard-like dessert is a specialty from Bordeaux, France. You'll need 25 fluted dessert (cannele) molds.
Provided by AnneFrancoise
Categories French Recipes
Time P1DT2h
Yield 25
Number Of Ingredients 8
Steps:
- Combine milk and vanilla beans in a saucepan; bring to a boil. Remove from heat and let cool to lukewarm, about 10 minutes.
- Beat eggs and egg yolks together in a large bowl. Gently stir in confectioners' sugar, flour, and rum. Pour in warm milk mixture, discarding vanilla beans; gently stir until smooth. Cover bowl with plastic wrap and let batter rest in the refrigerator for 24 hours.
- Coat fluted molds with butter and freeze until coating is set, about 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Remove batter from the refrigerator, uncover, and pour into molds, filling each about 3/4 full.
- Bake in the preheated oven until deep brown in color, about 50 minutes. Remove from oven and immediately invert each canele on a wire rack to cool, 30 minutes to 1 hour.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 27.5 g, Cholesterol 75.1 mg, Fat 6.1 g, Fiber 0.2 g, Protein 3.6 g, SaturatedFat 3.3 g, Sodium 52 mg, Sugar 21.2 g
CANELéS DE BORDEAUX
These crispy French custard cakes are traditionally baked in special fluted molds, but the molds were no longer available in my local shop. So I improvised with muffin tins and the results were pretty amazing. Just be sure you bake them long enough to achieve the classic crispy exterior.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Place flour, sugar, egg yolks, rum, vanilla extract, and salt in a mixing bowl. Mix and smear into a smooth paste using a spatula. Continue mixing until flour is fully incorporated.
- Place butter and pour milk into a saucepan. Bring to a simmer over medium-high heat. As soon as milk mixture comes to a simmer, remove from heat. Slowly add half the milk to the flour mixture to prevent the egg yolks from cooking. Whisk until well blended and smooth. Slowly pour in the rest of the milk mixture; whisk until batter is smooth. Batter will be thin.
- Preheat oven to 450 degrees F (230 degrees C).
- Melt 2 tablespoons plus 1 teaspoon butter and beeswax in a skillet over medium heat. Stir with a pastry brush. Remove from heat. Brush the bottom and the sides of each muffin cup generously with the butter/beeswax mixture.
- Ladle batter into muffin cups until mixture is almost to the top. Place pan in preheated oven. Bake 10 minutes.
- Reduce heat to 375 degrees F (190 degrees C). Bake until canelés are very well browned, about 50 minutes.
- Allow to cool just 5 minutes. Run a thin blade around the sides and carefully remove canelés from cups. Invert onto a cooling rack. Let cool completely to room temperature to create the crispy surface.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 26.7 g, Cholesterol 83.4 mg, Fat 7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 73.1 mg, Sugar 18.6 g
Tips:
- Choose high-quality ingredients. Fresh, flavorful ingredients will make your casserole even better.
- Don't overcrowd the pan. If you add too much chicken or vegetables, the casserole will be watery and bland.
- Cook the chicken thoroughly. Use a meat thermometer to make sure the chicken has reached an internal temperature of 165 degrees Fahrenheit.
- Use a variety of vegetables. This will add flavor and texture to your casserole.
- Don't overcook the vegetables. They should be tender-crisp, not mushy.
- Use a good quality wine. The wine will add flavor to the casserole, so choose one that you enjoy drinking.
- Don't be afraid to experiment. There are many different ways to make Chicken Casserole Bordeaux. Be creative and have fun with it.
Conclusion:
Chicken Casserole Bordeaux is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. This versatile casserole can be made with a variety of different ingredients, so you can easily customize it to your liking. With its creamy sauce, tender chicken, and flavorful vegetables, Chicken Casserole Bordeaux is sure to be a hit with your family and friends.
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