Text 16274, 99 rader
Skriven 2011-10-03 05:46:00 av Dave Drum (1:124/311)
Ärende: TVFN 549
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cowboy Chicken Casserole
 Categories: Poultry, Wine, Citrus, Mushrooms, Chilies
      Yield: 9 servings
 
      2 lb Chicken breasts; skinned,
           - boned
  2 1/2 c  Chicken stock
    1/2 c  Dry white wine
    1/4 c  Coarse chopped fresh
           - cilantro leaves
  1 1/2 tb Fresh lime juice
      2 cl Garlic; smashed
      1 ts Black peppercorns
  1 1/4 ts Salt
    1/4 ts Dried Mexican oregano
      2    Bay leaves
      6 tb Unsalted butter
      1 lb White button mushrooms;
           - cleaned, stems trimmed,
           - quartered
        pn Fresh ground black pepper
      4 tb All-purpose flour
  1 1/2 c  Whole milk
     12 c  Tortilla chips
      2 c  Fine chopped onions
      1 c  Fine chopped bell pepper
      2    Jalapenos; stemmed, seeded,
           - fine chopped
      8 oz Grated Pepper Jack
      8 oz Grated Cheddar
      1 tb Emeril's Southwest Seasoning
      2 ts Chilli spice
      1 ts Ground cumin
      1 c  Chopped drained canned
           - tomatoes
      4 oz Can diced green chilies;
           - drained
 
  Recipe courtesy Emeril Lagasse,
  
  Combine the chicken, chicken stock, wine, cilantro, lime
  juice, garlic, peppercorns, 1 teaspoon of the salt, the
  oregano, and bay leaves in a medium saucepan and bring to a
  boil. Reduce the heat to a simmer and cook, uncovered, for
  10 minutes. Remove from the heat and allow the chicken to
  cool in the poaching liquid for 45 minutes. Remove the
  chicken from the cooking liquid and tear or cut into
  bite-size pieces. Reserve the chicken. Strain the cooking
  liquid and reserve.
  
  Preheat the oven to 350øF/175øC.
  
  Heat the butter in a large skillet over high heat until
  foamy. Add the mushrooms, the remaining 1/4 teaspoon salt,
  and the black pepper and cook, stirring occasionally, until
  the mushrooms release their liquid. Continue to cook until
  the mushrooms are golden brown and all the liquid has
  evaporated, about 6 minutes. Sprinkle the mushrooms with the
  flour, stir to blend, and cook for 1 minute. Add the milk
  and stir, scraping up any bits from the bottom of the pan.
  Cook until the mixture begins to thicken. Add 1 1/2 cups of
  the reserved chicken cooking liquid, stir, and cook until
  very thick and flavorful, about 10 minutes. Remove from the
  heat.
  
  Place the tortilla chips in the bottom of a 9 by 13-inch
  glass casserole. Crush the chips with your hands so they
  form a thin layer on the bottom of the dish. Pour 1 cup of
  the reserved cooking liquid over the tortilla chips and
  allow them to soak up the liquid. Scatter the chicken over
  the top of the tortilla layer. Spread the chopped onions,
  bell peppers, and jalapenos evenly over the chicken. Top
  with half of the grated cheeses. Sprinkle with the Southwest
  Seasoning, chili powder and ground cumin. Spoon the reserved
  mushroom mixture evenly over the top of the spices, then top
  with the tomatoes and green chiles. Cover with the remainder
  of the cheeses. Bake uncovered for 40 to 45 minutes, or
  until the cheese is bubbly and the casserole is heated
  through. Let sit for 5 minutes before serving.
  
  Tip: This casserole may be prepared in advance and frozen
  until ready to use. Simply allow it to thaw 1 day in the
  refrigerator and come to room temperature before baking.
  
  8 to 10 servings
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 25 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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