Chicken Divan

INGREDIENTS -

3 cups fresh broccoli , cut into florets (and peeled stem pieces)
4 tbsp butter

1 medium onion , diced into ½-inch pieces

1 red bell pepper , diced into ½-inch pieces

5 tbsp all-purpose flour

2 tsp dijon mustard

2 tsp chopped fresh savory (or 1 tsp each thyme and oregano)

2 tsp finely grated lemon zest

2 cups chicken stock

½ cup half-and-half cream

2 cups cheese

salt & pepper

1 lb cooked chicken breast meat (not lunch meat), sliced

2 tbsp chopped italian parsley

½ cup dry breadcrumbs

1 tbsp olive oil

METHOD -

1. Blanch broccoli in boiling salted water (or steam) until just tender, then shock in ice water to halt cooking. Drain broccoli and set aside.

2. Preheat oven to 400 °F

3. In a large sauté pan with sides (sauteuse), melt butter over medium heat. Add onions and sauté until almost translucent, about 4 minutes. Add diced pepper and sauté 3 minutes more. Sift flour over vegetables and cook, stirring constantly, for about 4 minutes, until a faintly nutty aroma is emitted, but flour does not brown. Stir in mustard, savoury and zest. Stir in chicken stock, ½ cup at a time, blending well after each addition (this will prevent lumps). Bring liquid up to a simmer, then stir in cream. Return to a simmer and stir. Reduce heat to low and stir in 1 ½ cups cheese until melted. Season to taste. Stir in broccoli and chicken, adjust seasoning if necessary, stir in parsley and pour into an 8-cup casserole dish. Sprinkle top with remaining ½ cup cheese mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.

4. Serve over cooked rice or buttered noodles.

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