Chicken Divan

Chicken Divan, according to my research, the dish was the signature dish of the 1950s New York restaurant, the Divan Parisienne. I don't have the original recipe but this is my version.

I like to use a whole chicken as the basis for this dish, though you can use chicken pieces. I believe the original used chicken breasts. A bonus is you end up with a pot of chicken stock that you can use as the basis for a soup.

This dish take a little preparation, but it is one you can make ahead and store in the refrigerator until you are ready to reheat it.

1 chicken
1 large carrot
one onion
two sticks celery
A few sprigs of assorted fresh herbs - oregano, thyme, parsley, rosemary, tarragon
1/2 cup dry white wine
salt
broccoli
1 red capsicum, diced

Remove any excess fat from around the opening in the chicken. Place the chicken in a large pot with the peeled diced carrot, roughly chopped onion and sliced celery. Add the wine, salt and enough water to cover the chicken. Bring to the boil, turn back the heat and simmer until the chicken is tender.

Remove the chicken from the pot and allow to sit for a few minutes until it is cool enough to handle then remove the skin and discard. Remove the meat, dice or break into chunks and place in the bottom of an ovenproof dish. Refrigerate until required.

Break the broccoli into florets and blanch for 2-3 minutes in boiling salted water. Drain and refresh in cold water then arrange in the dish with the chicken. Sprinkle over the chopped red capsicum (1).

The sauce
3 tablespoons butter or light oil
4 tablespoons flour
1/2 cup chicken stock
1/2 cup milk
2 cups grated cheddar
salt and pepper
1/2 teaspoon cayenne pepper
1/2 cup breadcrumbs (fresh or dried)

Melt the butter in a saucepan and stir in the flour. Cook for a minute or two then gradually stir in the chicken stock and milk. Add half the grated cheese and stir until the mixture thickens and is smooth (2). Season to taste and add the cayenne pepper.

Pour over the chicken and broccoli. Mix the remaining cheese with the breadcrumbs and sprinkle over the top of the dish (3).

Place in a 180C pre-heated oven and bake for about 40 minutes until the sauce is bubbling and the cheese has browned (4).

This can be served with rice and colourful vegetables or a salad. We accompanied it with a carrot, parsnip and potato mash.