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278

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