Chicken Divan
Yes, it's hard to believe the mixture of ingredients here, but this was a popular family dish in the 1970s. It's American – there, this kind of bake is referred to as a 'casserole' – and was often made with cream of mushroom or chicken soup instead of a homemade sauce. It was served with plain boiled rice, or you could add in a layer of cooked buttered pasta (often macaroni) underneath.
Ingredients
a few black peppercorns
small bunch of parsley, stalks only
½ onion, finely chopped
500g chicken mini fillets
1 medium head of broccoli
300ml (or 500ml) milk, whole or semi-skimmed
200ml chicken stock (or use all milk if you prefer)
50g butter
60g plain flour
25g cheddar, grated
15g Parmesan, grated
1 tbsp mayonnaise (Hellmann's was usual)
2 tsp Dijon mustard or korma curry paste
boiled rice, to serve
For the top
5 tbsp dried breadcrumbs or almond flakes
10g Parmesan, grated
Method
Step
In a large saucepan, bring 500ml water, a few peppercorns, the parsley stalks and 1/2 chopped onion to just under the boil. Add 500g chicken fillets, poach for 3 minutes, then take off the heat and leave, with the lid on, until you need them. Heat the oven to 180C/170C fan/gas mark 4.
Step
Meanwhile, break the medium head of broccoli into florets and cut the main stalk into batons (trim off the base of the stem and discard). Steam or microwave until just tender. Pat dry with a clean tea towel (you want to get rid of excess moisture or it will make the dish watery).
Step
In a separate saucepan, heat 300ml (0r 500ml) of milk (and chicken stock if using) until just under boiling. Take off the heat.
Step
Meanwhile, in another saucepan, melt 50g butter and add 60g flour. Stir until they come together and turn a sandy colour. Take the pan off the heat and add the milk and stock slowly, stirring well. Keep stirring so the sauce stays smooth
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