Name: Brussel Sprout As Entree
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 1/4 cups chicken broth; 1/3 cup quinoa; 2 tablespoons olive oil; 4 garlic cloves, sliced; 10 ounces chicken breasts, boned, skin removed; 4 slices bacon, 3/4-inch pieces; 1 1/2 cups sliced mushrooms; 2 tablespoons butter; 1 cup celery, chopped; 1 cup onion, chopped; 3 ounces white wine; 1 (10 1/2 ounce) can cream of mushroom soup; 1/4 cup heavy cream; 1/2 teaspoon red pepper flakes; 1/4 teaspoon salt and black pepper; 3 ounces smoked gouda cheese, shredded; 2 cups fresh Brussels sprouts; 1 teaspoon paprika; 1 large pot boiling water (for blanch)

Recipe by Mr. D

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A stew that can help use up extra Brussel Sprouts.

Ready In:: 1hr 30mins
Serves:
Units:

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ingredients

1 ¹⁄₄ cups chicken broth
¹⁄₃ cup quinoa
2 tablespoons olive oil
4 garlic cloves, sliced
10 ounces chicken breasts, boned, skin removed
4 slices bacon, 3/4-inch pieces
1 ¹⁄₂ cups sliced mushrooms
2 tablespoons butter
1 cup celery, chopped
1 cup onion, chopped
3 ounces white wine
1 (10 1/2 ounce) can cream of mushroom soup
¹⁄₄ cup heavy cream
¹⁄₂ teaspoon red pepper flakes
¹⁄₄ teaspoon salt and black pepper
3 ounces smoked gouda cheese, shredded
2 cups fresh Brussels sprouts
1 teaspoon paprika
1 large pot boiling water (for blanch)

directions

In a large full pot of heavily boiling water with salt or vinegar (to prevent discoloring) blanch cut Brussel Sprouts. (about 1 1/2 min.) place in a large mixing bowl to cool. (Edited 4/15/16: 1/4 the Brussel sprouts, length-wise, prior to blanch, include any loose leaves.).
Preheat the oven to 350º. Bring chicken broth to a boil in a medium saucepan, add the quinoa and simmer covered for about 5-10 minutes while you prepare the other ingredients. In a large skillet, add olive oil, garlic (lightly season w/ Salt & Pepper) add and then brown the chicken. Remove the chicken and cut into approximately 1" cube size, place into the large bowl.
To the simmering quinoa add the sliced mushroom with the 2 T. butter, stir turn off heat.
Fry the bacon (in the same fry pan as the chicken) until 1/2 way done. Add the celery, onion, salt and pepper and saute until the vegetables are getting tender and the bacon is finished cooking. spoon into the bowl w/chicken and Brussel Sprouts.
Remove most of the fat (from fry pan), Deglaze with white wine, reduce to approximately 1 1/2 T. Add to the bowl, add the Mushroom soup, cream, red pepper flakes and the quinoa/mushrooms. Stir well. Next add the shredded Gouda stir again. Transfer all into a 2" deep casserole dish, sprinkle with Paprika (for color.) Pop into a preheated 350º oven and bake for 30-40 minutes or until hot and bubbly.
(Now there is plenty of time to do the dishes, and have a glass of wine.).
Serve in a wide bowl w/ a couple slices of crusty bread. The finished dish will be similar to consistancy of "Beef Stew.".
As a variation: You can thin (prior to baking) with chicken stock and serve over rice, if you wish to stretch for unexpected company.

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