celtic chicken, leek and broccoli casserole
(5 ratings)
This is a traditional Celtic recipe that's healthy and low in fat. It's common throughout the "Celtic fringe" (Brittany, Cornwall, Wales, Isle of Man, Ireland and Scotland). So it's quite common to see dozens of different versions of this recipe, because most Celtic families have their favorite way of preparing this dish. This is perhaps one of the more typical variations.
(5 ratings)
yield
6 serving(s)
prep time
10 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For celtic chicken, leek and broccoli casserole
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4skinless chicken breasts, cut into 1" cubes
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1 Tbspolive oil
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1 tspsalt
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1 tspdried thyme leaves
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1 cuplow-sodium chicken stock
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1 lbfresh leeks, chopped
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2 clovegarlic, minced
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1 lbbroccoli florets, cut into bite-size pieces
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1/2 cupbreadcrumbs (french or panko breadcrumbs recommended)
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2 ozwhisky (optional)
How To Make celtic chicken, leek and broccoli casserole
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1Preheat oven to 325°F. Lightly coat a 9x13-inch baking dish with nonstick spray; set aside.
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2Heat the oil in a large skillet and add chicken. Season with salt and thyme, and cook 3 to 4 minutes (just enough to lightly sear the chicken - it will cook further in a later step).
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3In a saucepan over medium heat, bring chicken stock to a light boil. Add leeks, garlic and broccoli, reduce heat to medium-low, and cook for 5 minutes.
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4Transfer mixture to the prepared baking dish, stirring in the cooked chicken and whisky (if using). Sprinkle the breadcrumbs on top.
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5Cover the dish with foil, and bake for 1 hour. Remove foil, turn heat to broil, and leave baking dish in oven for about 4 or 5 minutes more, just enough to brown the chicken and vegetable tips.
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