Baked Chicken with Broccoli Pasta

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I’ve been thinking a lot about chicken tetrazzini.  That used to be one of my Mom’s special dinners.  In the 50s-60s, chicken tetrazzini was the Betty Crocker epitome of elegance a la casserole, ranking high along side banana pudding with vanilla wafers and sweet potatoes with tiny mashmallows.  Yeah.  Post war abundance that lead to, I’m sure, the present fattening of America; felled by casserole mania and the craving for large, over rich portions of whatever.   Still, chicken tetrazzini was good!

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Feeling fairly “blaise” this Sunday with Thierry and M. Parret coming to lunch, I just followed my instincts and cooked in a non-stressful, can’t be bothered way with fairly aggressive suggestions from my refrigerator.  The broccoli seemed to be particularly needy, so that was definitely happening.  Of course, chicken thighs with salt, pepper, garlic powder, flour and baked in butter goes with everything.  Ask anybody.

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I came nowhere near to making chicken tetrazzini but it was on my mind when I was making this pasta to accompany the baked chicken.

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Cheese plate beautifully arranged by M. Parret while whining about the shape of the platter I supplied.  According to Le Parret, cheese is always properly presented on a round surface.  While I, more courteous than he, suppressed wild, incredulous, ugly American laughter.

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M. Parret made his famous “creme” or custard, this time beautifully sprinkled with groseilles or red currants.

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Baked Chicken with Broccoli Pasta

1 head of broccoli, separated into florets

2 tbsp butter

2 tbsp flour

2 cups of milk

Salt

White pepper

6-8 chicken thighs

Salt and black pepper

Garlic powder

Flour

2 tbsp butter

1 lb fresh pasta

Steam the broccoli for about 5 minutes, rinse with cold water and set aside.

Make a bechamel sauce by melting the butter, then whisking in the flour, cooking over a slow flame, whisking, for 2-3 minutes, just to cook the flour, not brown it. Whisking, slowly pour in the milk and continue to cook and whisk until the mixture is thick and bubbly.  Add salt and white pepper to taste.  Set aside.

Season the chicken with the salt, pepper and garlic powder, then dredge with flour.  Heat the butter in a baking pan in a 400 F oven until melted.  Add the chicken to the pan, skin side down, and bake for 20 minutes.  Remove the pan from the oven and turn the chicken over, put back into the oven and continue to bake for 15 – 20 minutes.

Boil the pasta until just cooked, about 3-4 minutes, drain, then add the broccoli.  Reheat the bechamel sauce, adding a little milk if too thick.  Pour the sauce over the pasta and broccoli, toss and serve immediately with the chicken.

Wine suggestion:  Main course supplied by Thierry – Pouilly-Fuisse 2003.   Cheese course supplied by M. Parret – Pomerol Baron Philippe 1985

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Recipes, side dish and tagged , , , , , , . Bookmark the permalink.

42 Responses to Baked Chicken with Broccoli Pasta

  1. Darya says:

    The pasta looks delicious! Well… so does everything else as a matter of fact. But the pasta… yum.

  2. caseyhatfield11 says:

    Reblogged this on CrushCrunchBlogger Casey Hatfield and commented:
    Try this. Looks pretty great right?

  3. caseyhatfield11 says:

    Definently going to try this soon! Thx for the post =)

  4. Karen says:

    A fine looking meal even if the cheese needed a round plate. :) It is funny that we have both been thinking about recipes from earlier times lately, I was thinking of chicken tetrazzini too.

  5. Mad Dog says:

    Delicious… and flan and cheese – yum ;-)

  6. Yum, there’s just something about broccoli and pasta in a simple sauce! The epitome of comfort food.

  7. Fantastic! The pasta, in particular, sounds wonderful. Apparently broccoli is Obama’s favourite food…

  8. I haven’t thought of chicken tetrazzini in years! :) Your pasta looks delicious, as does your cheese platter!

  9. Love this broccoli pasta! Pinning this now!

  10. The tales of M. Parret should fill a book of their own :)

  11. auréliehez says:

    do you know my french blog? While it cooked. Welcome on blog !

  12. What a lovely lunch! The pasta looks fabulous, as does the cheese plate. We are good at suppressing or loud laughter in these parts of the world :-)

  13. Your pasta looks divine. I do hope you will share your dessert recipe some time soon. Take care

  14. Shit that looks damn good. Salt, pepper, garlic powder, flour and butter? Hell yeah!

  15. Love everything with broccoli in it!

  16. Mary Frances says:

    You can’t go wrong with baked chicken thighs- they are always a crowd pleaser (budget friendly too).

    All of your photos are so beautiful! I especially love the one of the custard.

  17. Conor Bofin says:

    You poor thing, having to suffer such old wine….
    Beautiful stuff indeed.

  18. Vincy Cheng says:

    That looks sooooooo good!

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