Chicken and Broccoli Gratin
- 6 Chicken Breasts (Don't cut them up yet!!)
- 1 Spanish Onion chopped
- 2 Carrots peeled and chopped
- 2 Celery stickes chopped
- A few sprigs of parsley
- 1 bay leaf
- A few black pepper corns
- Half pint cream
- 4 oz roux (Total weight) so 2oz butter and 2 oz flour
- 1 large head of broccoli divided into florets
- half oz butter (double it)
- 2oz strong cheese
- 4oz bread crumbs
- Place the chicken, onions, carrots, celery, parsley, bay leaf, pepper corns into saucepan.
- Cover with water.
- Simmer for 20 mins until the chicken is cooked
- Leave the chicken to cool then dice
- Strain the cooking liquid into a saucepan.
- Discard the stuff you strained off. All the flavour is in the water.
- Reduce the water to about 1 pint
- Add the cream then whisk in the roux to make a thick sauce.
- Blanch the broccoli until tender
- Place the chicken and broccoli into a oven proof dish
- Cover with the source, stir a bit to mix it up!!
- Melt the butter and mix with the cheese and breadcrumbs spread over the top
- Cook in oven at 180C for 20 mins