SERVES 6 to 8
TOTAL TIME: 45 minutes
We like the convenience of using store-bought rotisserie chicken here; however, you can also use our recipe for Simple Shredded Chicken.
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4 |
slices bacon, chopped |
|
1 |
onion, chopped fine |
|
3 |
carrots, peeled and sliced ¼ inch thick |
|
1 |
red bell pepper, stemmed, seeded, and cut into ½-inch pieces |
|
3 |
tablespoons vegetable oil |
|
¼ |
cup all-purpose flour |
|
3 |
garlic cloves, minced |
|
1 |
teaspoon minced fresh thyme or ¼ teaspoon dried |
|
3½ |
cups low-sodium chicken broth |
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½ |
cup heavy cream |
|
1 |
pound Yukon Gold potatoes, peeled and cut into ½-inch chunks |
|
1 |
(18-inch) baguette, torn into ¾-inch pieces |
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Salt and pepper |
|
|
3 |
cups shredded rotisserie chicken |
|
2 |
tablespoons minced fresh parsley |
1. Adjust oven rack to middle position and heat oven to 475 degrees. Cook bacon in Dutch oven over medium-high heat until crisp, 5 to 7 minutes. Stir in onion, carrots, bell pepper, and 1 tablespoon oil and cook until vegetables are softened, about 5 minutes. Stir in flour, garlic, and thyme and cook until fragrant, about 30 seconds.
2. Gradually whisk in broth and cream, scraping up any browned bits and smoothing out any lumps. Simmer until thickened and vegetables are nearly tender, 3 to 5 minutes.
3. Meanwhile, microwave potatoes in covered bowl, stirring occasionally, until tender, about 10 minutes. In separate bowl, toss bread with remaining 2 tablespoons oil and season with salt and pepper. Grease 13 by 9-inch broiler-safe baking dish.
4. Stir shredded chicken, microwaved potatoes, and parsley into sauce and season with salt and pepper to taste. Transfer to prepared baking dish and sprinkle with bread. Bake until bread is deep golden and toasted, about 10 minutes. Let cool slightly and serve.