Archive for the ‘chicken divan’ Category

I used Thomas Keller’s recipe for roasting a chicken Monday night. It’s a high-heat-no-basting-leave-it- alone-kind of recipe that appealed to me. I found it at Epicurious. It was highly rated by those who read and tried the recipe so I decided it was worth giving it a go. It’s not much different than any other high heat roasting instructions but I found some of the comments in the ratings section interesting.

Several people warned that the recipe would set off all of the smoke alarms in the house.  I followed the suggestions of more than a few reviewers that a layer of sliced potatoes under the chicken would soak up the drippings and prevent smoke. That did the trick. I included a few slices of onions with the potatoes and had a bonus of crispy, chicken flavored potatoes and onions. I also had a layer of nonstick foil under the potatoes to make cleanup easier. 

Here’s the basic recipe:

Wash and dry the chicken, inside and out.  (Let’s hear it for paper towels!) Season the inside of the bird with salt and pepper. Truss the chicken to keep a nice shape that cooks more evenly without overcooking the wings and legs. Sprinkle the outside of the chicken with lots of salt. I found that the dried skin repelled the larger Kosher salt crystals, so I used table salt which stuck a little better. If you lightly rubbed the skin with oil or butter the salt would adhere. Then sprinkle with pepper to taste.

I placed my chicken on a rack over the aforementioned foil, potatoes and onions. Next, the chicken went into a 450 degree F. oven until done. Keller suggests 50-60 minutes, with a 15 minute resting period once removed from the oven. My chicken was slightly larger than the 2-3 lb bird he recommends in the recipe. It took significantly longer for mine to be done, about another 15 minutes in the oven. After resting, it was nice and juicy.

While the chicken was cooking and resting, I made mashed potatoes. When I took the chicken out of the oven, I scraped off the layer of onion and potato slices from the foil on the bottom of the roasting pan, gave them a quick chop or two and mixed them into my mashed potatoes. That was a delicious addition, let me tell you, and the caramelized onions and crispy chunks of potatoes added some textural interest as well. Let’s hear it for textural interest!

We had about 2 cups of chicken leftover after we picked the meat off the carcass. Last night I used it in a quick chicken divan casserole. I have a different chicken divan recipe for you to consider  here .

The one I used last night was a little simpler. I steamed some broccoli florets and made a quick mornay sauce with a little gruyere, white wine and nutmeg for flavor. I layered the broccoli, half of the sauce, the chicken and the rest of the sauce. Then a topped it with about 1/4 c. grated parmesan. It baked in the oven for about 25 minutes at 350, just until the top was starting to get golden brown. The recipe for that is at the bottom of this post.

I had planned to make chicken salad with the remains, but, having a cold, I didn’t want to handle all the fresh ingredients and risk sneezing or coughing all over food that wasn’t going to be cooked later. For that reason, I let my husband unload the dishwasher for me and set the table. That’s about the only benefit of having a cold. 


1 1/2 c. cooked broccoli florets

1 1/2 to 2 c. cooked chicken, diced

1/2 – 3/4 c. shredded gruyere or swiss cheese

3 T. butter

3 T. flour

1 c. milk or cream

1/2 c. chicken broth

2 T. white wine

1/4 t. nutmeg

salt and pepper

1/4 c. grated parmesan


1. Preheat oven to 350 degrees F. Grease or spray an 11 X 7 or 9 x 9 baking dish or gratin dish with the same capacity.

2. In a medium, heavy bottomed saucepan, melt the butter over medium heat. Add the flour and stir for a minute or two to cook the flour. Then add the 2 T. white wine and the chicken broth and stir to  mix well. Add the milk and whisk until all lumps are gone and the sauce begins to thicken. (If the sauce is too thick, you can add a few tablespoons of milk or cream.) Cook for 1-2 minutes, stirring. Season with the nutmeg, and the salt and pepper to taste.

3. Add the gruyere or swiss cheese and stir to melt the cheese.

4. Put the broccoli in the bottom of the baking dish. Pour about half of the sauce over the broccoli and then add the chicken evenly over the sauce. Pour the remaining sauce over the chicken and then sprinkle with the Parmesan.

5. Bake in the oven for 20 to 25 minutes until the top starts to become golden brown.


I hope you try one of the two Chicken Divan recipes and, by all means, roast a chicken. It’s one of the true values in the grocery. 





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I made Chicken Divan last night for dinner. I had two chicken breasts halves to cook and plenty of broccoli plus the other items that I needed to throw together. It’s a tasty dish and full of that great vegetable, broccoli.

There are lots of recipes for Chicken Divan, from simple to complicated. The easiest one would be basically, cooked chicken cubes, a can of mushroom soup, frozen broccoli (cooked) and cheese, mixed and baked for 30 minutes. From there, you can get as complicated as you wish.

My recipe falls somewhere in between the two extremes. I can get everything assembled and ready to bake in under 30 minutes. With another 30 minutes in the oven, that qualifies as relatively quick meal. The time in the oven can be spent preparing a salad, another vegetable, or just relaxing with a nice glass of wine. Sounds like a plan to me.



2 whole or 4 half chicken breasts, boneless for quicker preparation, bone-in for economy and free broth (you want at least 2 cups cooked cubed chicken)
1 T. olive oil and 1 T. butter
1/4 c. chopped onion, one small or half medium onion
1/2 t. salt or to taste
1/4 t. pepper
2 T. flour
1/2 c. chicken broth, either canned or fresh
2/3 c. milk
2 T. dry sherry (optional)
1/4 t. ground nutmeg
1/2 lb. broccoli, washed and chopped, or 1 box frozen chopped broccoli, cooked and drained
1 c. grated cheese Parmesan, or cheddar, or any type, divided
1/4 c. mayonnaise
2 t. dijon mustard
1-2 T. heavy cream, optional, if needed to thin the sauce

1. Cook the chicken until tender, remove from bones and cube into small bite-sized pieces; set aside. Preheat oven to 35o degrees. While the chicken is cooking, steam the fresh broccoli for 4-5 minutes, rinse with cold water and drain.

2. In a heavy-bottom medium saucepan, heat the oil and butter. Add the onion and saute until tender but not browned. Add the flour and stir constantly to remove the raw flour taste. Stir in the chicken broth and milk. Stir often being careful to not let it burn on the bottom.

3. Add the sherry, if using, salt and pepper, and nutmeg. Keep stirring until thick and bubbly. Add more milk or heavy cream if the sauce is too thick.

4. Remove from heat and stir in the mayonnaise and mustard. Add half of the cheese and stir to melt.

5. In an ovenproof casserole or gratin dish, layer the broccoli and chicken. Pour the sauce over the chicken and sprinkle the remaining cheese over the sauce.

6. Bake in preheated oven for 20 minutes covered and 10 minutes uncovered.

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