Saturday, April 5, 2014

Chicken, Cremini & Asparagus Alfredo Dip

1 c chopped onions
1 c chopped sweet green pepper
2 T + 2 T olive oil
1/2 t dry rosemary
1 t oregano
2 x 1 c Chamborcin or Merlot
1/2 lb Cremini mushrooms, cleaned and sliced into 1/8" slices

1/2 large chicken breast cut into 1/2" strips.

4 T unsalted butter
4 T flour
1/2 T dry rosemary
1/2 T oregano
1 1/2 c skim milk
1 c heavy cream
1 1/2 c grated Parmesan (plus more to coat the top of the casserole dish)

Preheat oven to 375.  Butter bottom and sides of a large casserole dish.

Place an oven-safe saute pan on high heat and add olive oil.  Add onions and peppers.  Saute until onions are clear.  Add rosemary and oregano and continue to stir.  Add Chamborcin to deglaze.  Simmer until liquid is evaporated.  Put mixture in a bowl and return saute pan to heat.  Add chicken strips browning on both sides.  Add second cup of Chamborcin, sprinkle with a bit more rosemary and oregano and put the pan in the oven to braise for 30 minutes.

Place a large sauce pan on medium heat. Add 4 T butter and 4 T flour.  Heat and mix to make a rue. Continue to heat until the rue is a pale tan color.  Add skim milk, cream, oregano and rosemary.  Stir with a whisk to blend well.  Continue to whisk and heat until bubbles form on the edges and sauce begins to thicken. Add Parmesan and whisk well heating and whisking until the sauce is creamy and thick.  Remove from heat.

Remove chicken from the oven and remove chicken pieces to a cutting board to cook. (Leave the oven on - we still need it!) Put saute pan back on the stove on high heat and add bowl of onion & pepper mixture.  Reduce liquid until gone again.  Push the vegetable mixture to the side and add the sliced mushrooms.  Suate until mushrooms lose their liquid. Continue to heat and reduce the liquid to a minimum.  Put the vegetable and mushroom mixture into a large bowl and set aside.

On the cutting board, shred all of the cooled chicken into small pieces.  Add this to the large bowl with the vegetables and mushrooms.  Add the Alfredo sauce as well and fold the mixture together.  Now place the mixture in the casserole dish, leveling with the back of a spoon.  Coat the top of the mixture liberally with Parmesan cheese.  Bake for 30 minutes at 375.

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