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]
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 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
barefoot contessa chicken divan recipe
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.
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