Skillet Hen Casserole Recipe with Broccoli is a Successful Weeknight Dinner

Hen, broccoli and quinoa gratin

Lively time:45 minutes

Whole time:1h30

Servings:6 (makes about 10 1/2 cups)

Lively time:45 minutes

Whole time:1h30

Servings:6 (makes about 10 1/2 cups)


Pan-fried rooster with sides of quinoa and broccoli makes a wonderfully serviceable dinner, even when it is ho-hum, on a busy weeknight. However take those self same fundamental components, marry them in a creamy, rosemary-infused parmesan sauce, and prepare dinner them in a big comforting pot, and you’ve got a dish that really sparks pleasure. That is what occurs with this recipe, which is much more of a winner as a result of all of it occurs in a single pan.

You begin by browning the rooster – in batches, so it has a pleasant golden colour in spots. (I want the rooster thigh right here as a result of it retains its moist and tender texture when cooked, however the rooster breast works nicely too, when you do not thoughts it being a bit drier.)

Then take away the rooster from the pan to make the sauce: sauté the onion and celery, sauté the garlic and rosemary, then sprinkle with flour, add the milk and broth, and simmer till a thick, creamy porridge is shaped. Lastly, stir within the lemon zest and parmesan. (You may substitute 2 teaspoons cornstarch to make the dish gluten-free and almond or oat milk for the cow’s milk.)

The quinoa is tossed into this pretty gentle skillet sauce, then the rooster and broccoli are tucked into it, and it goes into the oven, coated for some time for all of the components to prepare dinner, then uncovered for a sprinkle of cheese can brown just a little on high.

The end result is a beautiful casserole of tender quinoa cooked in a creamy parmesan sauce, with rosemary and lemon zest, sprinkled with juicy chunks of rooster and tender, crispy broccoli – an distinctive, filling meal that is completely do-able. a typical weeknight.

Hen, broccoli and quinoa gratin

Storage: Refrigerate leftovers for as much as 3 days.

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  • 2 kilos boneless, skinless rooster thighs, trimmed or any extra fats and reduce into 2-inch items
  • 3/4 tsp fantastic salt, divided
  • 1/2 teaspoon freshly floor black pepper
  • 5 tablespoons olive oil, divided
  • 1 giant yellow onion (12 ounces), chopped
  • 1 celery stalk, finely diced
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons finely chopped recent rosemary
  • 2 tablespoons all-purpose flour
  • 2 cups low sodium rooster broth
  • 1/2 cup entire milk
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup finely packed grated parmesan cheese, divided
  • 1 cup quinoa (might be substituted with 1 cup parboiled/quick-cook brown rice)
  • 4 cups (11 ounces) small broccoli florets

Place a rack in the course of the oven and preheat to 400 levels.

Sprinkle rooster with 1/2 teaspoon salt and pepper. In a big ovenproof skillet over medium-high warmth, warmth 2 tablespoons oil till simmering (see NOTE). Add half the rooster and prepare dinner, stirring a few times, till the meat is browned on each side, 3 to 4 minutes complete, then switch to a plate. Add one other 1 tablespoon of oil to the pan and repeat with the remainder of the rooster.

Add 1 tablespoon of oil to the skillet and cut back the warmth to medium. Add onions and celery and prepare dinner, stirring sometimes, till onion has softened, 4 to five minutes. Add garlic, rosemary and remaining 1/4 teaspoon salt and prepare dinner, stirring, for 30 seconds. Sprinkle flour over greens and prepare dinner, stirring, for 30 seconds extra.

Whereas continually stirring, add the broth and milk to the skillet, improve the warmth to medium-high and convey the combination to a boil. Cut back the warmth to medium-low and simmer, stirring sometimes, scraping up any browned bits within the pan, till the liquid has decreased by a couple of third and has thickened to the feel of cream , 6 to eight minutes. Take away the pan from the warmth and stir within the lemon zest and 1/4 cup Parmesan. Then stir within the quinoa and any amassed juices within the rooster plate.

In a medium bowl, toss the broccoli with the remaining tablespoon of oil. Add the rooster and broccoli to the skillet, embedding them within the quinoa combination (with out stirring them).

Cowl skillet tightly with foil and bake for 30 to 35 minutes, or till rooster is cooked by means of, quinoa is tender, and a lot of the liquid has been absorbed. Take away foil, sprinkle remaining 1/4 cup Parmesan cheese over high and bake, uncovered, for one more 5 minutes, or till cheese is melted and high is calmly browned. Let stand 5 minutes earlier than serving.

NOTE: If you do not have an ovenproof skillet, use the skillet you bought from stirring the quinoa. Then, switch the combination to a shallow 3-quart (9 x 13 inch) baking dish and bake as directed above.

Energy: 374; Whole fats: 19 g; Saturated fats: 5 g; Ldl cholesterol: 31mg; Sodium: 527mg; Carbohydrates: 36g; Dietary fiber: 5g; Sugar: 8g; Protein: 17g

This evaluation is an estimate based mostly on the accessible components and this preparation. It shouldn’t substitute the recommendation of a dietitian or nutritionist.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Examined by Olga Massov; questions by e-mail to [email protected].

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