barefoot contessa chicken divan recipe
Hello and welcome to solsarin. This post is about “barefoot contessa chicken divan recipe“.
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]
History
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]
CHICKEN DIVAN BAREFOOT CONTESSA
INGREDIENTS
INSTRUCTIONS
- Set the oven to 400 degrees Fahrenheit.
- Prepare a shallow 3-quart casserole dish with butter.
- Boil salted water in a large saucepan.
- 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).
- Drain well, cool under cold running water, and pat very dry.
- Keep aside.
- Over medium heat, melt 4 tablespoons of butter in a large saucepan.
- Adding the sage and flour after the butter has melted and sizzled for a minute will make it even better.
- Cook the roux, whisking frequently, for approximately 2 to 3 minutes, without letting it brown.
- Add the sherry (or broth) and cook for 1 minute to reduce it away.
- Add 1 cup broth, milk, heavy cream, nutmeg, and salt and pepper to taste.
- The mixture should come to a simmer and thicken within 6 to 7 minutes, whisking occasionally to get rid of any lumps.
- Add the scallions and Gruyere to the sauce and stir until the cheese is melted then remove from the heat.
- Add the sauce, broccoli, chicken, and almonds to a large bowl and toss until well combined.
- Prepare a casserole dish and pour it into it.
- Microwave 1 tablespoon butter in a small bowl, then stir in Parmesan and breadcrumbs.
- Sprinkle the mixture on top of the casserole.
- Bake for 35 minutes or until browned and bubbly.
- Serve with your favorite sides.
Barefoot Contessa Chicken Divan Recipe
Ingredients
- Unsalted butter, 5 tablespoons
- Broccoli (cut into 1- to 2-inch florets, tender stems peeled and cut into 1/2-inch slices), 1 large head (about 5 cups)
- Fresh sage (chopped), 1 tablespoon
- All-purpose flour, 5 tablespoons
- Dry sherry, 3 tablespoons
- Chicken broth (low-sodium), 1 cup
- Milk, 1 cup
- Heavy cream, 1 cup
- Freshly grated nutmeg, 1 pinch
- Scallions (chopped), 1 bunch
- Gruyere cheese (shredded), 1 1/2 cups
- Cooked chicken (boneless and skinless), 3 1/2-pound
- Sliced or slivered almonds (toasted), 1/2 cup
- Parmesan cheese (grated), 1/2 cup
- Breadcrumbs, 1/4 cup
- Kosher salt (to taste)
- Freshly ground pepper (to taste)
INSTRUCTIONS
-
Preheat the oven to 400 degrees Fahrenheit. Grease a shallow 3-quart casserole dish with butter.
-
In a large saucepan, boil salted water. Cook the broccoli until it is bright green and almost tender. Remove from heat, cool under cold running water, and pat dry. Set aside.
-
In a large saucepan, melt 4 tablespoons of butter over medium heat. When the butter has melted and sizzled for a minute, add the sage and flour.
-
Whisk the roux frequently for about 2 to 3 minutes, without letting it brown. Stir in the sherry for about a minute to reduce it.
-
Stir in one cup of broth, heavy cream, milk, nutmeg, and salt and pepper to taste. Within six to seven minutes, bring the mixture to a simmer, whisking to remove any lumps.
-
Stir the scallions and Gruyere into the sauce until they are melted, then remove from the heat.
-
In a large bowl, combine the sauce, broccoli, chicken, and almonds. Pour the mixture into a casserole dish.
-
In a small bowl, add 1 tablespoon butter, add Parmesan and breadcrumbs, and stir to combine. Pour the mixture over the casserole.
-
Place the casserole dish in the oven and bake for 35 minutes or until it is browned and bubbling.
-
Barefoot Contessa Chicken Divan is ready. You can serve it with your favorite sides.
Divine Chicken Divan
Ingredients
Directions
- Preheat the oven to 400 degrees F and butter a shallow 3-quart casserole dish. Bring a large saucepan of salted water to a boil. Add the broccoli and cook until bright green and almost tender (you still want it to have a little bite; it will cook more in the oven). Drain; cool under cold running water and pat very dry. Set aside.
- Melt 4 tablespoons butter in a large saucepan over medium heat. When the butter is melted, add the sage and let sizzle a minute, then add the flour. Cook the roux (or else it will taste like raw flour), whisking, for 2 to 3 minutes, without letting it brown. Pour in the sherry (or broth) and cook to reduce it away, about 1 minute.
- Whisk in 1 cup broth, the milk, heavy cream and nutmeg and season with salt and pepper. Bring to a simmer and cook, whisking occasionally to get out any lumps, until thickened, 6 to 7 minutes. Stir in the scallions and gruyere until the cheese is melted, then remove the sauce from the heat.
- In a large bowl, mix together the sauce, broccoli, chicken and almonds until thoroughly coated. Pour into the prepared casserole dish. In a small bowl, melt the remaining 1 tablespoon butter in the microwave, then toss with the parmesan and breadcrumbs. Sprinkle the mixture over the top of the casserole. Bake until browned and bubbling, about 35 minutes.
Chicken Divan
Ingredients
Directions
-
Preheat oven to 400 degrees. In a large straight-sided skillet, simmer 1/2 cup water over medium-high heat, then add broccoli and a pinch of salt. Cover, reduce heat to medium-low, and cook until crisp-tender, about 6 minutes. Drain well, then transfer to a large bowl; set aside. Wipe out skillet.
-
Pat chicken dry; season with salt and pepper. Melt 2 tablespoons butter over medium-high heat. Add half the chicken and cook, turning once, until browned and cooked through, about 4 minutes. Transfer to a plate. Repeat with remaining chicken; set aside.
-
3. In same skillet, melt 2 tablespoons butter, then add onion and mushrooms. Cook, stirring occasionally, until tender and starting to brown, 6 to 7 minutes. Add flour and cook, stirring, 30 seconds. Slowly add milk, reduce heat to medium, and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 9 minutes. Add 2 cups cheese, Dijon, Worcestershire, cayenne, and sour cream; stir until combined. Season with salt and pepper. Add cheese sauce to bowl with broccoli, followed by chicken and accumulated juices; toss to combine. Transfer to a 2 1/2-quart baking dish.
-
In a small bowl, combine 2 tablespoons melted butter, panko, and remaining 1 cup cheese. Sprinkle over broccoli-and-chicken mixture. Bake until bubbly and golden, 20 to 25 minutes. Let cool 15 minutes, then serve over noodles or rice.
Thank you for staying with this post “barefoot contessa chicken divan recipe” until the end.
