Chicken and Broccoli Gratin
Katie Barry
Ingredients
6 Chicken Breasts
1 Spanish Onion, peeled and chopped
2 Carrots, peeled and chopped
2 Celery Sticks, peeled and chopped
1 bay leaf
Some Black Peppercorns
300ml Double Cream
110g Roux
1 large head Broccoli, divided into florets
15g Butter
110g Breadcrumbs
Directions
Place chicken in a large saucepan with the onion, carrots, celery, bay leaf, peppercorns and enough water to cover
Bring slowly to the boil, then reduce the heat and simmer until the chicken is cooked - about an hour for a whole chicken (roughly 20 mins for chicken breast)
Remove chicken from the pan and leave to cool
Strip the meat off the bones, dice and set aside
Strain the cooking liquid into a saucepan and boil until reduced to 600ml
Add the cream, return to the boil and then whisk in the roux a little at a time to form a thick sauce
Blanch the broccoli in boiling salting water until just tender, then drain and refresh under cold water
Stir the diced chicken and broccoli into the sauce and season to taste with salt and pepper
Pour this mixture into an ovenproof dish
Melt the butter and mix with the breadcrumbs
Spread over the chicken mixture and bake in an oven preheated to 180 degrees (Gas Mark 4) for 20 mins or until brown and bubbling
Leave to cool a little before eating