Chicken and andouille casserole
1/4 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1/2 dry bread crumbs
1/4 cup grated Parmesan
1 tablespoon melted butter
3 tablespoons vegetable oil
6 ounces andouille sausage, chopped
1 cup chopped yellow onions
1 tablespoon minced garlic
1/4 teaspoon cayenne
4 ounces mushrooms, stems trimmed, wiped clean, and sliced
6 boiled artichoke hearts, sliced 1/2-inch thick
1 1/2 cups chicken stock
1/2 cup heavy cream
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh tarragon leaves
Toasted sliced French bread, accompaniment
Preheat the oven to 350 degrees F.
In a heavy plastic bag, combine the flour and 1 1/2 teaspoons of the Essence. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour.
In a small bowl, combine the breadcrumbs, remaining Essence, cheese, and butter and set aside.
In a large Dutch oven, heat the oil over medium-high heat. Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes. Transfer to a plate.
Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes. Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes. Add the reserved flour and cook, stirring, for 1 to 2 minutes. Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon, stir, and bring to a boil. Sprinkle the bread crumb mixture evenly over the top and bake until bubbly and the top has a golden crust, about 25 minutes.
Remove from the oven and serve hot over toasted French bread.
Pairs Well With