Ingredients
1 1/2 pounds green beans, trimmed and cut into thirds
1 tablespoon extra virgin olive oil (EVOO)
4 tablespoons butter
1/2 pound button mushrooms, sliced
2 large shallots, chopped
3-4 cloves garlic, chopped
Pepper
2 tablespoons fresh thyme, chopped
4 tablespoons flour
1/2 cup dry white wine
2 cups chicken stock or poaching liquid (if you poach your chicken)
1 cup cream or half-and-half
1 wheel Boursin or other garlic-and-herb cheese (5.4 ounces)
1 1/2 pounds cooked, pulled chicken, either poached or store-bought rotisserie
For the fried onions (store-bought are fine as well for a quicker garnish):
Frying oil
1 small to medium onion, very thinly sliced
1 cup buttermilk
1 cup flour aggressively seasoned with salt, pepper and paprika
Directions
Bring a few inches of water to a low boil in a skillet. Add salt and the beans and cook 3-4 minutes to tender-crisp; drain. Heat the EVOO and butter in a large, deep skillet over medium to medium-high heat. Add the mushrooms and lightly brown them, 7-8 minutes. Add the shallots and garlic and season with salt, pepper and thyme. Stir for 2-3 minutes more; add the flour, stir for a minute, then add the wine. Stir in the stock and thicken. Add the cream and reduce the heat to simmer. Add the cheese, beans and chicken and thicken a bit. Transfer into a casserole dish and cool. Cover and refrigerate. To cook, bring back to room temperature and bake at 375°F until bubbly, about 50-60 minutes. Top with homemade* or store-bought fried onions. For homemade fried onions, heat frying oil to 365°F in a countertop fryer or 2-3 inches of oil in a deep, medium pot over medium to medium-high heat. Separate the onions into rings and soak in buttermilk. Toss a few rings at a time into the flour and fry until crisp. Drain on paper towels and repeat with the remaining onions.
