This recipe is great for using up leftover roast chicken, but a shop-bought cooked chicken also works well.
Serves 4
1 cooked chicken (to give you 450g/1lb meat)
450g (1lb) broccoli, cut into florets
450ml (¾ pint) béchamel or cheese sauce (home-made or bought)
150ml (¼ pint) chicken stock
4 tbsp double cream or crème fraîche
25g (1oz) butter, plus extra for greasing
1 small onion, finely chopped
75g (3oz) fresh white breadcrumbs
leaves from ½ x 20g (¾oz) packet fresh flat-leaf parsley, chopped
2–3 fresh sage leaves, finely chopped
salt and freshly ground black pepper
crusty bread, to serve
Step one Preheat the oven to 190°C/375°F/gas 5. Strip the meat off the bones of the chicken and shred or cut it into bite-sized pieces – you’ll need 450g (1lb) in total. Place the stripped meat into a bowl and set aside.
Step two Blanch the broccoli in a pan of boiling, salted water for 2–3 minutes, then drain and refresh under cold running water. Tip onto kitchen paper to drain completely.
Step three Heat the béchamel sauce in a large pan and whisk in the stock and cream. Bring to a simmer, then cook for a few minutes, stirring occasionally, until you have achieved a thick pouring sauce. You should have about 600ml (1 pint) in total. Season to taste.
Step four Grease a shallow ovenproof dish. Melt the butter in a small pan, add the onion and sauté for a few minutes, then stir in the breadcrumbs and herbs and season to taste. Arrange the chicken and broccoli in the prepared dish and spoon the sauce over to cover them completely. Sprinkle the breadcrumb mixture on top and bake for 20 minutes until bubbling and golden brown. Serve at once with some crusty bread.