Chicken and Green Bean Casserole

Name: Chicken and Green Bean Casserole
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1 teaspoon whole black peppercorns; 153 grams wheel Boursin or other garlic-and-herb cheese; 4 Tbsps butter; 237 milliliters buttermilk; 227 grams button mushrooms, sliced; 1 carrot, peeled and coarsely chopped; 2 ribs celery, coarsely chopped; 2 kilograms chicken; 237 milliliters cream or half-and-half; 118 milliliters dry white wine; 1 Tbsp EVOO; 237 milliliters flour, aggressively seasoned with salt, pepper and paprika; 4 Tbsps flour; 1 large fresh bay leaf; 2 Tbsps fresh chopped tarragon or 1 tablespoon dried tarragon; 2 Tbsps chopped fresh thyme; 6 servings Frying oil; 2 cloves garlic, crushed; 3 cloves garlic, chopped; 680 grams green beans, trimmed and cut into thirds; 1 lemon, sliced; 1 onion, peeled and quartered; 1 to medium onion, very thinly sliced; 6 servings Herb bundle of parsley, rosemary and thyme tied with a string; 6 servings Pepper; 6 servings Salt; 2 larges shallots, chopped

You can never have too many main course recipes, so give Chicken and Green Bean Casserole A mixture of garlic, flour, bay leaf, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert. This recipe is typical of American cuisine. It will be a hit at your Thanksgiving event.

Instructions

Watch how to make this recipe.

Heat a few inches of water to a low boil, add salt and the green beans and cook 3 to 4 minutes to tender-crisp, drain.

Ingredients you will need

Green Beans

Water

Salt

Heat the EVOO in a large, deep skillet over medium to medium-high heat, add the mushrooms and lightly brown them, 7 to 8 minutes.

Ingredients you will need

Mushrooms

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the butter, shallots and garlic, season with salt, pepper and thyme, and stir 2 to 3 minutes more.

Ingredients you will need

Shallot

Butter

Garlic

Pepper

Thyme

Salt

Add the flour, stir a minute, add the wine, stir in the stock and thicken.

Ingredients you will need

All Purpose Flour

Stock

Wine

Add the cream and Boursin and reduce the heat to simmer.

Ingredients you will need

Boursin Cheese

Cream

Add the green beans and chicken and thicken a bit; stir in the tarragon.

Ingredients you will need

Green Beans

Tarragon

Whole Chicken

Transfer into a casserole dish and cool. Cover and refrigerate for a make-ahead meal.

Equipment you will use

Casserole Dish

To reheat: Bring back to room temp.

Bake at 375 degrees F until bubbly, 50 to 60 minutes; top with homemade or store-bought Fried Onions.

Ingredients you will need

Fried Onions

Equipment you will use

Oven

Place the chicken in a large stockpot.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock.

Ingredients you will need

Peppercorns

Bay Leaves

Whole Chicken

Carrot

Celery

Garlic

Lemon

Onion

Stock

Water

Salt

Remove the chicken in large pieces from the skin and bones.

Ingredients you will need

Whole Chicken

Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

Ingredients you will need

Meat

Heat 2 to 3 inches of frying oil to 365 degrees F in a countertop fryer or in a deep medium pot over medium to medium-high heat. Separate the onion rings and soak in the buttermilk. Toss a few rings at a time into the flour and fry until crisp; drain on paper towels and repeat with the remaining onions.

Ingredients you will need

Buttermilk