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| Servings |
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Ingredients
- 6 Tbsp unsalted butter
- 1 large onion, diced
- 3 carrots, thinly sliced on the diagonal
- 3 celery stalks, thinly sliced on the diagonal
- 1/2 cup GF flour
- 2-1/2 cups GF chicken broth
- 1-1/2 cups milk
- 1 tsp chopped fresh thyme leaves
- 1/4 cup dry sherry
- 2 cups cooked chicken, chopped
- 3/4 cup green peas, frozen or fresh
- 2 Tbsp minced fresh parsley
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- GF baguette suggested: Against the Grain’s French baguette
- butter, for spreading
- Parmesan cheese
Ingredients
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Instructions
- Preheat oven to 400°F.
- In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes.
- Add the GF flour and cook, stirring, one minute more.
- Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often.
- Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary.
- Divide the warm filling among the ramekins.
- Add a baguette slice to each ramekin and then add butter and shaved Parmesan on top and heat in oven for 10 minutes, until cheese on baguette has melted.
Recipe Notes
You will need 6 10-ounce ramekins.
