It’s not just outdated homes that need makeovers, there are plenty of recipes that do, too! With chicken and broccoli smothered in mornay sauce topped with cheesy breadcrumbs, there’s plenty to love about the ’70s classic, chicken divan. Fast Ed’s bringing it back with a few modern uptakes and his version will definitely stand the test of time.
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Ingredients
Method
Preheat oven to 200°C fan-forced (220°C conventional). Steam broccoli until just tender, then refresh in cold water and set aside. Toss chicken in 1/2 of the flour, then season generously.
Put 1/2 of the butter and oil in a large frying pan over medium heat and fry chicken in batches until browned. Put in a bowl with drained broccoli.
Heat remaining butter in a saucepan on medium. Fry onion, mushroom and nutmeg until well softened. Add remaining flour and cook until thickened, then whisk in milk and simmer gently. Fold in 2 cups of the cheese, mustard, Worcestershire sauce and sour cream. Season with salt, add to chicken and mix to combine.
Spoon into a 2.5L baking dish, then top with a mixture of remaining cheese and breadcrumbs. Bake for 25 minutes, until deep golden. Garnish with parsley and serve with salad.
Why is it called chicken divan?
Chicken divan was named after the place of its invention, the Divan Parisien Restaurant at Chatham Hotel in New York City. It was served here as a signature dish early in the 20th century.
How to reheat chicken divan?
You can reheat chicken divan in the oven or microwave for 3-60 second increments until warm.
Should baked chicken be covered or uncovered in the oven?
It depends on the size of the chicken you are using. Larger cuts benefit from covered baking to ensure it cooks through thoroughly and evenly, whereas smaller cuts can be baked uncovered for quicker results.
