This hearty scalloped dish marries the mild sweetness of boneless chicken with the briny depth of fresh shucked oysters. Baked in a luxurious sauce made from butter, white wine, and heavy cream, it offers a comforting, savory experience perfect for cold evenings. The dish is finished with a golden, crunchy topping of fine cracker crumbs, providing a delightful textural contrast to the soft interior. It’s an elegant yet home-style main course that feels special enough for guests but comforting enough for a family Sunday dinner. The combination of aromatics like thyme and Worcestershire sauce adds layers of flavor, making every bite rich and satisfying.
Scalloped Oysters And Chicken
Description
This hearty scalloped dish marries the mild sweetness of boneless chicken with the briny depth of fresh shucked oysters. Baked in a luxurious sauce made from butter, white wine, and heavy cream, it offers a comforting, savory experience perfect for cold evenings. The dish is finished with a golden, crunchy topping of fine cracker crumbs, providing a delightful textural contrast to the soft interior. It's an elegant yet home-style main course that feels special enough for guests but comforting enough for a family Sunday dinner. The combination of aromatics like thyme and Worcestershire sauce adds layers of flavor, making every bite rich and satisfying.Ingredients
Directions
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Preheat oven to 375°F (190°C). Cut chicken breasts into bite-sized pieces.
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In a large skillet, heat 1/4 cup of butter over medium-high heat. Brown chicken pieces in batches until golden, about 3-4 minutes per batch. Remove chicken and set aside.
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Pour off excess fat from the skillet, leaving the browned bits. Add dry white wine and bring to a boil, scraping up the browned bits from the bottom of the pan. Remove from heat.
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In a separate saucepan, melt the remaining 3/4 cup of butter. Stir in the fine cracker crumbs until well coated and set aside for topping.
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Drain the oysters, reserving the liquor. Measure the oyster liquor; if there is less than 1 cup, add enough water to make 1 cup total.
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In a large bowl, combine the reserved oyster liquor/water, heavy cream, bitters, Worcestershire sauce, salt, pepper, thyme, and hot pepper sauce.
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Add the browned chicken and drained oysters to the cream mixture. Gently toss to coat, being careful not to break the oysters.
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Transfer the chicken and oyster mixture to a greased 3-quart baking dish.
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Sprinkle the buttered cracker crumbs evenly over the top of the dish.
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Bake for 30-35 minutes, or until the chicken is cooked through, the sauce is bubbly, and the topping is golden brown.
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Let stand for 5 minutes before serving. Garnish with fresh parsley sprigs.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1626.6kcal
- % Daily Value *
- Total Fat 75.7g117%
- Saturated Fat 43.8g219%
- Cholesterol 429.3mg144%
- Sodium 740.0mg31%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 94.6g190%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overcook the oysters, as they will become rubbery. The dish is done when the chicken is cooked and the sauce is hot and bubbly.
If using canned oysters, rinse them lightly before adding to the mixture to remove excess brine.
For a richer sauce, you can increase the heavy cream to 1/2 cup.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F to prevent the oysters from becoming tough.
Aromatic bitters can be substituted with a few drops of Angostura bitters or omitted if unavailable, though they add a distinctive savory depth.
