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Wednesday, August 29, 2012

Rosemary Chicken Casserole

I'm in a real shitty mood today because sometimes people just suck. So I'm going to get right to the good stuff. 

I used broth and a bunch of corn startch for my sauce to be all ~low calorie~ but it irritated me so I'm going to write this as if I used my head and made an actual roux. I don't know why I let my calorie fears to overcome my righteous awesome French self. Cornstarch? Screw you! Butter, flour, flavor, come back into my life

Rosemary Chicken Casserole
serves 2

2 tbsp butter 
2 tbsp flour (if you want a thicker sauce add more flour but also add the same amount of butter)

1 cup low sodium chicken broth
1 cup white wine (straight from the box, bitches!)
2 large sprigs fresh rosemary, chopped

1/4 cup milk, cream, etc

6-8oz broccoli, cut into medium sized florets
2 medium potatoes, cut into small, very bite size pieces
1 medium onion, chopped
2 tbsp minced garlic
12 oz chicken breast, cubed

Set your oven to that magical, mystical setting: 375. 

Ok, so you heat up your butter in a medium sauce pan. Once it's melted add your flour and stir to combine. It'll get gummed up quick so have your broth at the ready. Slowly add your chicken broth, stirring all the while to combine. This mix will be pretty thickened up. If you want, add a bit of the white wine to loosen up the roux mix. You want the flour to cook though.  Anyways, once you add your rosemary it will look like this, except yummier because we're using a roux and not cornstarch:

Towards the end of the cooking time, add your cream or milk. Assemble your casserole. Pour the sauce over the meat and veggies, tossing a bit to make sure saturation is in full and holy effect. Pop that bad boy in the oven for about 30, 35 minutes. Voila!

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