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!
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.
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.
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.
M. Parret made his famous “creme” or custard, this time beautifully sprinkled with groseilles or red currants.
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
The pasta looks delicious! Well… so does everything else as a matter of fact. But the pasta… yum.
Thank you Darya. The pasta can definitely stand alone as a main course with a few slices of garlicked baguette 🙂
Reblogged this on CrushCrunchBlogger Casey Hatfield and commented:
Try this. Looks pretty great right?
Definently going to try this soon! Thx for the post =)
Thank you Casey.
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.
Nothing wrong with a little food nostalgia 🙂
Delicious… and flan and cheese – yum 😉
Thank you Mad.
Yum, there’s just something about broccoli and pasta in a simple sauce! The epitome of comfort food.
I agree Chloe!
Fantastic! The pasta, in particular, sounds wonderful. Apparently broccoli is Obama’s favourite food…
Obama’s always had great taste 🙂
I haven’t thought of chicken tetrazzini in years! 🙂 Your pasta looks delicious, as does your cheese platter!
Thank you Tiny. I don’t know why that popped into my head.
Yum! Looks amazing.
http://www.khoasinclair.co
Thank you Khoa.
Love this broccoli pasta! Pinning this now!
Thank you 🙂
The tales of M. Parret should fill a book of their own 🙂
Good idea. He says that if he happens to drop after eating his usual several courses, he wants me to say a few words at his mass in the Cathedral 😀
🙂 A fitting way to go!
Reblogged this on angelica robles.
Reblogged this on dollcoronel.
miam !
do you know my french blog? While it cooked. Welcome on blog !
I’ll check it out aureliehez.
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 🙂
Thank you Daisy. It’s always a struggle 😀
Your pasta looks divine. I do hope you will share your dessert recipe some time soon. Take care
Thank you Bam. The dessert was made by M. Parret. He probably doesn’t even know how he did it 🙂
Shit that looks damn good. Salt, pepper, garlic powder, flour and butter? Hell yeah!
Thank you food. Works with just about everything 🙂
Love everything with broccoli in it!
Me too.
Reblogged this on popcorn and tea.
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.
Thank you Mary Frances. I’ll tell M. Parret about the custard.
You poor thing, having to suffer such old wine….
Beautiful stuff indeed.
It’s always a treat Conor when Le Parret goes to his cellar 🙂
That looks sooooooo good!
Thank you Vincy.