Chicken Divan Upgrade: Rachael’s Chicken Mornay with Broccolini on Toast Points
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- 1 rotisserie chicken
- 1 cup chicken stock
- 1 bunch broccolini, trimmed
- 4 tablespoons butter, plus more, softened, for the toast
- 1 shallot, finely chopped
- 1 large clove garlic, finely chopped
- 1 bay leaf
- 3 tablespoons flour
- A pinch of cayenne
- ¼ cup dry sherry or white wine
- 1½ cups whole milk
- ½ cup each grated white cheddar and grated Parmigiano-Reggiano
- White pepper
- Freshly grated or ground nutmeg
- 4 (1/2 inch thick) slices white bread or brioche, toasted
- Finely chopped fresh flat-leaf parsley and paprika, for serving
In a large pot, bring 3 inches of water to a boil over high heat.
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.
Salt the boiling water and add the broccolini. Cook until crisp-tender, about 5 minutes; drain.
In another skillet, melt 4 tablespoons 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.
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.
From Rachael Ray Every Day, May 2018.