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barefoot contessa chicken divan recipe

barefoot contessa chicken divan recipe

barefoot contessa chicken divan recipe

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Chicken as food

Chicken is the most common type of poultry in the world.[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken“) and chicken eggs have become prevalent in numerous cuisines.

Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.[2]

The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.[3]


The modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent.[4]

Chicken as a meat has been depicted in Babylonian carvings from around 600 BC.[5] Chicken was one of the most common meats available in the Middle Ages.[6][7] For thousands of years, a number of different kinds of chicken have been eaten across most of the Eastern hemisphere,[8] including capons, pullets, and hens. It was one of the basic ingredients in blancmange, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.[9]

barefoot contessa chicken divan recipe
barefoot contessa chicken divan recipe




  1. Set the oven to 400 degrees Fahrenheit.
  2. Prepare a shallow 3-quart casserole dish with butter.
  3. Boil salted water in a large saucepan.
  4. Cook the broccoli until bright green and almost tender (you want it to still have a little bite; it will continue to cook in the oven).
  5. Drain well, cool under cold running water, and pat very dry.
  6. Keep aside.
  7. Over medium heat, melt 4 tablespoons of butter in a large saucepan.
  8. Adding the sage and flour after the butter has melted and sizzled for a minute will make it even better.
  9. Cook the roux, whisking frequently, for approximately 2 to 3 minutes, without letting it brown.
  10. Add the sherry (or broth) and cook for 1 minute to reduce it away.
  11. Add 1 cup broth, milk, heavy cream, nutmeg, and salt and pepper to taste.
  12. The mixture should come to a simmer and thicken within 6 to 7 minutes, whisking occasionally to get rid of any lumps.
  13. Add the scallions and Gruyere to the sauce and stir until the cheese is melted then remove from the heat.
  14. Add the sauce, broccoli, chicken, and almonds to a large bowl and toss until well combined.
  15. Prepare a casserole dish and pour it into it.
  16. Microwave 1 tablespoon butter in a small bowl, then stir in Parmesan and breadcrumbs.
  17. Sprinkle the mixture on top of the casserole.
  18. Bake for 35 minutes or until browned and bubbly.
  19. Serve with your favorite sides.

Barefoot Contessa Chicken Divan Recipe

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