This is a case where an inspiration ingredient turned into an amazing meal.
I bought the block of brie at Trader Joe’s the other night. It caught my eye, and even though I didn’t know what I’d do with it, the brie had to go home with me.
On Sunday I decided that the brie needed to be tucked into hot, baked potatoes. Oh my! Brie was made for potatoes. My son-in-law said brie is like cheese trying to be butter. Perfect!
My oven has a delayed bake setting on it, so the potatoes went into the oven while we were at church. Once we were home, I pulled together a quick topping of chicken (I used rotisserie chicken), onions, French herbs in chicken broth.
We nestled slices of brie into the split potatoes, spooned the chicken and onions over the top and crumbled bacon over it all.
It was easy, quick and amazing!
Here’s what you’ll need:
The bacon and potatoes are missing from this photo. I’ve never seen brie in a block like that before. You can use the wheel shaped brie for this recipe. No need to hunt down this kind.
Serves: 6-8 servings
- 2 onions, sliced
- 1-2 Tbs. olive oil
- 2-3 cups cooked chicken (rotisserie chicken works great)
- 2 tsp. herbs de provence
- salt and pepper to taste
- 1 cup chicken broth
- 6-8 potatoes, baked
- 6-8 oz brie, sliced
- 6 slices cooked bacon, crumbled
- Cook the onions in olive oil in a large skillet till the onions are soft.
- Add the chicken, herbs, salt and pepper and chicken broth.
- Cook till everything is hot and the broth has reduced a bit, about 5 minutes.
- To serve, split the potatoes, tuck sliced brie into the potato, spoon on chicken and onions, top with crumbled bacon.