chicken divan

chicken divan

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5

    tbsp plus more for the dish

  • kosher salt

  • 1

    lg head broccoli, cut into 1-2 inch florets, tender stems peeled and cut into ½ inch slices (about 5 cups)

  • 1

    tbsp chopped fresh sage

  • 5

    tbsp flour

  • 3

    tbsp dry sherry

  • 1

    cup chicken broth

  • 1

    cup milk

  • 1

    cup heavy cream

  • pinch of freshly grated nutmeg

  • freshly ground pepper

  • 1

    bunch scallions, chopped (about 1 cup)

  • cups shredded gruyere cheese (about 6 oz)

  • 1

    cooked 3½ lb chicken, meat removed and cut into chunks, skinn and bones discarded

  • ½

    cup sliced or slivered almonds, toasted

  • ½

    cup grated parmesan cheese

  • ¼

    cup breadcrumbs

Directions

preheat the oven to 400 and butter a shallow 3 qt casserole dish. bring a lg saucepan of salted water to a boil. add the broccoli and cook until bright green and almost tender (you still want it to have a little bite, it will cook more in the oven) drain; cool under cold running water and pat very dry. set aside. melt 4 tbsp butter in a lg saucepan over med heat. when the butter is melted, add the sage and let sizzle a min, then add the flour. cook the roux, whisking, for 2-3 min, without letting it brown. pour in the sherry and cook to reduce it away, about 1 min. whisk in 1 cup broth, the milk, heavy cream and nutmeg and season with salt and pepper. bring to a simmer and cook whisking occasionally to get out any lumps, until thickened, 6-7 min. stir in the scallions and gruyere until the cheese is melted, then remove the sauce from the heat. in a lg bowl, mix together the sauce, broccoli, chicken and almonds until thoroughly coated. pour into the prepared casserole dish. in a small bowl, melt the remaining 1 tbsp butter in the microwave, then toss with the parmesan and breadcrumbs. sprinkle the mixture over the top of the casserole. bake until browned and bubbling, about 35 min.


Nutrition

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