The New Classy Chicken
This is an easy winter casserole dish and delicious enough for company. I prefer chicken thighs as I always find them a tastier and less expensive option than chicken breasts. And if you ask really nicely the butchers will even debone them for you!
The Calgary basedย Best of Bridgeย cookbook series has been my go-to cookbooks over the years when Iโm looking for tasty, easy and surefire winner recipes. I was thrilled to see a new title calledย Fan Fare
It also a great recipe to showcase my favourite curry powder โMonsoon Coast Moghul Curryโ which is blended in Saltspring Island, BC. Since Iโm always feeding more than 4 people, I doubled the recipe, which increased the cooking time by about 15 minutes. You want to make sure the sauce is bubbling all the way through to the middle of the dish so that the sauce thickens.
The New Classy Chicken
Ingredients
1 1/4ย lbs boneless skinless chicken thighs or breasts, cut into bite-size pieces
Salt and freshly ground black pepper
2 tbspย olive oil
3 cupsย broccoli florets
1/2 cupย shredded sharp cheddar cheese
1/2 cupย dry bread crumbs (or make your own breadcrumbs by putting some ofย Leppโs Bakehouseโs sourdough through the food processor)
2 tspย butter, melted
Sauce:
1/4 cupย all-purpose flour
2 tspย Monsoon Coast Moghul Curry powder
1 cupย reduced-sodium chicken broth
1/2 cupย skim orย 2% milk
1/2 cupย plain yogurt
1/2 cupย light mayonnaise
Instructions
Preheat oven to 350 degrees. Grease a shallow baking dish large enough to hold the chicken in a single layer.
Place chicken on a plate and season with salt and pepper. In a large skillet, heat oil over medium heat. Saute chicken for 5-7 minutes or until browned and no longer pink inside. Transfer to prepared baking dish.
Meanwhile, in a large pot of boiling salted water, blanch broccoli for 1 minute. Drain and spoon over chicken.
In a large bowl, whisk together flour, curry powder, broth, milk, yogurt and mayonnaise. Pour over chicken mixture.
Sprinkle chicken mixture with cheddar cheese. Toss bread crumbs with butter and sprinkle over top.
Bake for 30 minutes or until bubbling and top is golden brown.
Serve over rice or pasta.
Serves 4-6
