Chicken and Broccoli Gratin
Adapted from Jane Grigson's Vegetable Book by Jane Grigson (University of Nebraska Press, 2007)
As with all leftovers-based recipes, this is one in which the quantities - of ingredients, of servings - are quite flexible, enough to suit whatever you have on hand. It does call for a bit of bechamel sauce, which is simply a white sauce of milk thickened with a roux (like in this other cheesy broccoli recipe from last year).
- Half a roasted chicken
- 1 lb. broccoli, trimmed and cooked
- 2 cups bechamel sauce
- 2 cups chicken stock (made from the roasted chicken bones, if you like)
- 2 tsp. tarragon
- 4 tbsp. vermouth or white wine
- 6 tbsp. cream
- 2 tbsp. grated cheddar cheese
- 2 tbsp. butter, melted, plus more for the pan
- A pinch nutmeg
- Salt and black pepper, to taste
- Preheat the oven to 425°F. Pull the meat from the chicken bones, and cut it into pieces. Arrange them in a large, shallow, lightly buttered, ovenproof dish. Layer with the broccoli so that it looks attractive; this will all depend on how much you have of the various leftovers.
- In a saucepan, bring the bechamel, stock, and tarragon to a boil, and reduce by half. Add the vermouth, cream, and nutmeg, and adjust the seasoning to taste. It should be a bit on the thick side. Stir in the grated cheese. Pour it all over the chicken and broccoli.
- Scatter breadcrumbs ovet the top, and drizzle the melted butter over. Bake until it bubbles at the edges and the chicken has heated through. Serve immediately.