Cooking with Kate, chicken and broccoli gratin recipe
We are planning on featuring our wonderful Community Managers and their favourite recipes over the next several months. Our first home cook is Kate Clark from Halcyon Parks.
If you have ever been to Ireland you may have enjoyed the delectable lunch or afternoon tea at one of many Avoca Cafe’s around Dublin and Wicklow. This is my absolute favourite.
Chicken and Broccoli Gratin
- 1 whole chicken about 1.5kg in weight or 6 chicken breasts
- 2 onions peeled and chopped
- 3-4 carrots peeled and chopped
- 2 celery sticks chopped
- a few sprigs parsley or tsp dried parsley/mixed herbs
- 1 bay leaf
- a tbsp peppercorns (black or mixed) slightly crushed
- 300ml double cream
- 100g roux (see below)
- 2 medium heads of broccoli divided into florets
- 25g butter
- 75g strong cheese grated
- 150g breadcrumbs
- Places the chicken in a large saucepan with the onions, carrots, celery, parsley/mixed herbs, bay leaf, peppercorns and enough water to cover. Bring slowly to the boil then reduce heat and simmer until the chicken is cooked (about an hour for a whole chicken, 20 minutes for chicken breasts).
- Remove the chicken from the pan and leave to cool. Strip meat off the bones, tear up into large bite-size pieces and set aside.
- Strain the cooking liquid into a saucepan and boil until reduced to 600ml/1 pint
- Add the cream, return to the boil then whisk in the roux a little at a time to form a thick sauce
- Blanch the broccoli in boiling water until just tender, then drain and refresh under cold water.
- Stir chicken, broccoli, and strained veg into the sauce and season to taste.
- Pour this mixture into an ovenproof dish.
- Melt the butter and mix with the breadcrumbs and cheese. Spread over the chicken mix (I find the quantities make one large oven proof dish plus a 2 person portion in a pyrex freezer/overproof dish so I freeze a 2 person portion. If you had one deeper dish for the whole lot you wouldn’t need as much breadcrumb/cheese mix)
- Bake in a preheated oven at 180 degrees C for 20mins or until brown and bubbling.
To make the Roux
Melt 50g butter in a small saucepan, add 50g flour and stir until combined, take off the heat.