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Wednesday, September 29, 2010

Bonus Recipe, October 1st: Chicken and Broccoli Gratin

Seasonal Recipe
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).

Ingredients:

  • 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
  • Breadcrumbs
  • 2 tbsp. butter, melted, plus more for the pan
  • A pinch nutmeg
  • Salt and black pepper, to taste
Directions:
  1. 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.

  2. 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.

  3. 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.