Sometimes the best dishes are those you are prejudiced against. That is the case with this amazing bread dish. I found the recipe with not much more than the label ‘Dutch renaissance bread dish’ and had no expectations at all making it, ready to chuck the whole thing in the bin if thing turned out bad. Imagine my surprise when it proved a heavenly combination. Here’s the recipe.
– 1.5 pound chicken (any way you like it best)
– 2 ounces of butter
– 2 small onions – chopped
– 3 celery stalks – chopped
– 3 carrots – chopped
– 1 ounce of dry white wine
– a pint of chicken broth
– bread (French bread or any bread that is good for soaking)
– salt and pepper
– a tablespoon oil
– 3 ounces of cheese (Goudse or/and parmesan)
– fresh parsley if you have it.
Heat the butter until it’s brown. Fry the onions for 2 minutes. Add the carrot and celery and sauté together for a 4 minutes. Take the vegetables out of the pan.
Add the remainder of the butter to the pan. Rub the chicken with salt and pepper and fry them till goldish brown. Then, add the fried vegetables and the wine. Sauté till most of the wine has evaporated. Add the broth till all the chicken is covered. Heat up till cooking point and let it simmer for 15 minutes.
Cut the bread into pieces. Grease the oven dish with butter or oil. Take the chicken out of the pan and cut it anyway you like. Use a sieve to divide the vegetables from the broth. Then, drowned the bread in the broth and create a bottom layer in your oven dish, cover with half of the cheese. Create a second layer with vegetables and a third using the chreaded chicken. Add another layer of soaked bread and cover with the second half of the cheese.
And now here’s the clue which makes this dish a truly mouthwatering:
Bake this this for two hours in a oven heated to 120 degrees Celsius.
When ready, serve with a dash of parsley.