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Chicken Divan Upgrade: Chicken Mornay with Broccolini on Toast Points
Rewind, then fast-forward with this update on a classic from back in your mama’s (or her mama’s) day!
Ingredients
- 1 rotisserie chicken
- 1 cup chicken stock
- Salt
- 1 bunch broccolini, trimmed
- 4 tbsp. butter, plus more, softened, for the toast
- 1 shallot, finely chopped
- 1 large clove garlic, finely chopped
- 1 bay leaf
- 3 tbsp. flour
- A pinch of cayenne
- ¼ cup dry sherry or white wine
- 1 ½ cups whole milk
- ½ cup each grated white cheddar and grated Parmigiano-Reggiano
- White pepper
- Freshly grated or ground nutmeg
- 4 slices (1/2 inch thick) white bread or brioche, toasted
- Finely chopped fresh flat-leaf parsley and paprika, for serving
Directions
- Step 1 In a large pot, bring 3 inches of water to a boil over high heat.
- Step 2 Pull the white meat from the chicken and tear it into large bite-size pieces, discarding the skin and bones. (Reserve the dark meat for another use.) In a large skillet, heat the chicken in the stock over medium until warm, about 2 minutes.
- Step 3 Salt the boiling water and add the broccolini. Cook until crisp-tender, about 5 minutes; drain.
- Step 4 In another skillet, melt 4 tbsp. butter over medium to medium-high heat. Add the shallot, garlic, and bay leaf and stir until the shallot and garlic soften, about a minute. Whisk in the flour and cayenne. Cook, whisking often, until the flour is absorbed, about 1 minute. Whisk in the sherry, then the milk, and bring to a bubble. Cook, stirring often, until thick enough to coat a spoon, about 3 minutes. Stir in the cheeses. Season the Mornay sauce with white pepper and nutmeg. Using a slotted spoon, transfer the chicken to the sauce. Remove the bay leaf. If the sauce is too thick, thin it with some stock from the skillet.
- Step 5 Butter the toast; cut corner to corner. Arrange 2 pieces on each plate. Top with the broccolini, chicken, and sauce. Garnish with parsley and paprika.