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Categories:
chicken olive oil salt rosemary broccoli florets garlic butter flour chicken heavy cream Worcestershier Sauce Gruyere cheese rice
Viewed: 27 - Published at: 10 years agoIngredients
- 1 pound Boneless, Skinless Chicken Thighs
- Olive Oil
- Salt
- 1 teaspoon Dried Rosemary
- 4 cups Broccoli Florets
- 1 head Garlic
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 2 cups Chicken Or Vegetable Stock
- 1/4 cups Heavy Cream
- 1 teaspoon Worcestershier Sauce
- 8 ounces, weight Grated Gruyere Cheese, Divided
- 1- 1/2 cup Wild Rice Blend, Cooked To Package Directions
Method
- Preheat oven to 450 degrees F. Arrange chicken on a baking sheet with a drizzle of olive oil, sprinkle of salt, and rosemary.
- Arrange broccoli and garlic bulb (keep cloves together) on a separate baking sheet with olive oil and salt.
- Roast broccoli, chicken, and garlic for 20 minutes, switching pans once, until everything is cooked through and slightly browned.
- When chicken has cooled enough to handle, shred into large pieces.
- When garlic has cooled enough to handle, make cheese sauce.
- Add butter and flour to a skillet over medium-high heat.
- Whisk butter into flour to create a roux.
- When flour sizzles, slowly pour in stock, whisking as you go, to create a smooth sauce.
- Add cream, Worcestershire sauce, and 2/3 of the cheese.
- Squish roasted garlic into sauce.
- Stir sauce until cheese has melted (there may be a few lumps from the garlic, but thats okay!).
- Taste and add salt and pepper if youd like.
- Arrange rice in one layer on a 9x13 baking dish.
- Top with broccoli, then shredded chicken.
- Pour roasted garlic sauce over, and top with remaining cheese.
- Bake for 20 minutes at 450 degrees F until the cheese is browned and bubbly.
- Enjoy!
