by Chef James
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Photo by Chef James
Chef James's Notes:
Expand2 tablespoons butter Ask a question about this ingredient
0.5 cups chopped bacon (2 ounces) Ask a question about this ingredient
1 cup onion, small dice Ask a question about this ingredient
1 cup broccoli stems, peeled and cut into small dice Ask a question about this ingredient
1.5 cups long grain rice Ask a question about this ingredient
3 cups chicken stock Ask a question about this ingredient
2 heads broccoli, cut into florets (about 3 cups) Ask a question about this ingredient
1 bone-in chicken breast Ask a question about this ingredient
2.5 cups sharp cheddar cheese Ask a question about this ingredient
2 cups milk Ask a question about this ingredient
3 tablespoons dijon mustard Ask a question about this ingredient
0.5 cups sliced almonds Ask a question about this ingredient
Preheat oven to 325˚. Combine the butter and chopped bacon in saucepot. Cook over a medium until the bacon is browned and rendered. Add the onions and broccoli; sweat until tender. Add the rice and saute briefly to coat with the fat. Add the stock, stir thoroughly and bring the mixture to a simmer. DO NOT stir again. Cover with a lid and place in oven for 12 minutes. Remove the rice from the oven and turn out into a gratin or casserole dish. Spread into the thinnest layer possible and cool completely.
Ask a question about this stepBlanch the broccoli to tender, refresh under cold water and set aside to drain completely.
Ask a question about this stepRoast or poach the chicken breast to cook through. Discard the skin and pull all of the meat from the bones.
Ask a question about this stepIn a large bowl, whisk together the milk and mustard. Add the chicken, rice and cheese. Mix well, season to taste and return to the gratin dish. Spread into an even layer in the dish, cover with the almonds. Bake in a preheated 425˚ oven for 7-10 until well browned on top and bubbling.
Ask a question about this stepOoo! This looks like the perfect recipe to get rid of all the broccoli we got in our CSA this week. And I'll bet I can put it all together, bake half and freeze half of it for later. Thanks for sharing.
Hmmm, if you could find any cheddar it would be fine. But if I were in France, I'd make this with a creamy goat cheese or a mild gruyere. Where in France are you?
Great recipe, thanks for posting. Do you know what a sharp cheddar cheese would be in France?
Mmmm, this looks like good, honest comfort food. I'm making this next week but will defy the Junior League a bit more, and use brown rice, because I know it will taste even better . . . Thank you so much for posting this!
Brette is the Editorial Assistant of Food52.
I made this for dinner last night, and it was delicious. My husband is not a broccoli fan, so it was a nice way to slip in this veggie. I liked that you included the stems as well as the florets. (Actually, that's my favorite part of broccoli....I trim off the outer skin,, slice them diagonally, and munch on them raw.) We also loved the addition of bacon. As AntoniaJames suggested, I used brown rice and increased the cooking time in step 1 to 35 minutes.