Some readers found it helpful that I provided a favorite recipe to use for the leftover roast beef from my “Sunday Roast Beast” post. Since then I have recommended a recipe for another reader to use for chicken left over from her Sticky Chicken, a recipe I posted here a while ago. Her family loved the recipe (for Chicken Divan), so I am providing a post for it today, with a link from the Sticky Chicken post. It really is great when you can plan two meals from one recipe, and I will try to help you do that whenever possible.
Here is the recipe for “Chicken Redux”, a k a Chicken Divan. It’s my favorite way with leftover chicken or turkey, and this is a particularly well-conceived version of the dish.
New York City Food
NOTE: If you are using leftover chicken or turkey, omit the first part of the recipe, where you poach the whole chicken.
1 4 to 5 pound cooked chicken
1 T whole black peppercorns
2 T salt
Place the chicken in a large pot. Cover it with cold tap water. Add the peppercorns and salt. Cover the pot, put it over high heat, and bring the water to a boil. As soon as the pot boils – you can listen, or watch for steam to escape from under the lid – turn off the heat and let stand for 3 hours. Uncover the pot. Remove the chicken. Reserve the broth for another use – it may be kept for several days in the refrigerator, or for several months in the freezer.
When the chicken has cooled, remove the skin and carve the breast, leg, and thigh meats into neat slices. Whatever you cannot slice neatly, save for another purpose.
3 T unsalted butter
3 T flour
2 cups milk
½ tsp. grated nutmeg
3 T dry sherry
1 tsp. Worcestershire sauce
1 ½ T fresh lemon juice
1 large bunch broccoli crowns, cut or broken into very small florets
1 cup grated Parmesan cheese, approximately
2 egg yolks
½ cup heavy cream, whipped
In a small to medium saucepan, melt the butter over medium heat. Stir in the flour with a wire whisk. Let bubble for about 2 minutes. Reduce the heat to medium-low and gradually whisk the in the milk, stirring constantly until all the milk is incorporated. At this point the sauce should be thickened and smooth. Stir in the nutmeg, sherry, and Worcestershire sauce. Simmer another minute. Stir in the lemon juice. Cover, and keep hot over a very low flame.
Bring a large pot of well-salted water to a rolling boil. Cook the broccoli until tender, about 5 minutes. Drain the broccoli in a collander. Then, arrange it in one layer in a deep heat-proof serving platter, or in a shallow casserole or gratin dish.
Preheat the oven to 400° F.
Sprinkle the broccoli with about half the grated cheese.
Arrange the chicken meat on top of the broccoli.
Whisk the egg yolks into the white sauce. Fold in the whipped cream. Pour the sauce over the chicken and broccoli.
Sprinkle with the remaining grated cheese.
Place in the preheated oven for about 15 minutes, to heat through.
For a final glazing, place the casserole about 5” below the broiler heat source, and cook until tinged with brown, about 3 minutes.