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Buffalo Chicken Casserole
Nb persons: 6
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| BUFFALO BARBECUE PULLED CHICKEN WITH BLUE CHEESE CORNBREAD TOPPER Prepare the barbecue sauce and chicken and veggies ahead. Reheat and add the cornbread topper for an special shepherd's pie. by Rachael Ray | from Week in a Day | on 01/21/11 ShareThis INGREDIENTS | |
| 2 tablespoons | extra virgin olive oil, (EVOO) |
| 3-4 small ribs | celery, chopped |
| 2 large | carrots, peeled and chopped |
| 1 | onion, chopped |
| 4 cloves | garlic, chopped or grated |
| 1 Fresno or Holland chili pepper, seeded and finely chopped | |
| Salt | |
| freshly ground black pepper | |
| 2 tablespoons | fresh thyme |
| 1 bottle | lager beer or 1 1/2 cups chicken stock, (12 ounces) |
| 2 tablespoons | brown sugar |
| 1 can | tomato sauce, (14 ounces) |
| 1/4-1/3 cup | hot sauce, depending on desired heat level (medium to spicy) |
| 2 tablespoons | Worcestershire sauce |
| 2 tablespoons | cider vinegar |
| 4 pieces | poached chicken breast, meat pulled or chopped |
| 2 boxes corn muffin mix, prepared according to the package directions, such as Jiffy brand (8.5 ounces each) | |
| 1 cup | crumbled blue cheese |
| 4 | scallions, whites and greens, finely chopped |
Serves 4-6
PREPARATION
Pre-heat the oven to 425°F.
Heat a large ovenproof skillet with 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the celery, carrots, onion, garlic, chili pepper, salt, pepper and thyme and sauté to soften the vegetables, 10-12 minutes, then deglaze the pan with the beer or stock.
Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire sauce and vinegar in a bowl. Pour into the skillet and stir to combine. Mix in the chicken pieces using tongs and cool and store for a make-ahead meal.
Reheat over medium heat just to warm it up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to the oven and bake until the top is deep golden brown.
Cook's Note: The filling may be transferred to a casserole dish if your skillet cannot transfer to the oven.
For the topping: Follow the package directions for the cornbread batter, then stir in the blue cheese and scallions. Pour the batter over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12-15 minutes.
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