Thursday, January 7, 2010

Lighten Up A Classic

The other night I felt like something with lots of vegetables but still hearty for a cold evening.  I had some leftover rotisserie chicken that had pulled from the bone and a big bag of broccoli crowns and a pound and a half of button mushrooms.  All of this made me think back to an old classic casserole, Chicken Divan.

Now if we were to analyze just what went into this classic, I didn't have everything needed nor did I really want to do it up since it is loaded with fat (trying to cut back a bit at this early date in the new year) and bunches of sodium due to the vast amounts of sour cream and cream of mushroom soup (way salty and I'm back to trying to really minimize any use of packaged food).  I really didn't want to put it all together and then wait for it in the oven either.

Although I wanted to get into this classic and the more I thought about it the more it appealed to me.  Afterall, broccoli, onions, garlic, mushrooms and roast chicken in a yummy rich gravy?  Please, how could I resist.  I mean really?

So here is my take on a classic that maybe your Mom even made.  The best part, pretty healthy while still tasty, rich and rib sticking goodness.





Lightened Up Chicken Divan

*NOTE - The key here is to use equal amounts of chicken, broccoli and mushrooms.  I had 12oz of leftover roast chicken so that's where I started.
  • 1/4 C Olive oil
  • 4 Cloves Fresh garlic
  • 1/4 tsp Crushed red peppers
  • 6oz Onions, diced
  • 12oz Mushrooms, sliced about 1/4" thick
  • 1 Cup Dry white wine
  • 12oz Broccoli crowns
  • 2 Cups Chicken stock
  • 1/4 Cup Heavy Cream
  • 12oz Roast chicken meat
  • 1/4 Cup AP Flour
  • 4oz Fresh Parmesan, Asiago, Romano or other hard grating cheese, grated fine
  • Kosher salt & Freshly ground pepper to taste
  1. Heat the olive oil, garlic and crushed red pepper together up to medium high heat
  2. Add the onions and reduce the heat to medium, sauteing until most of the moisture is gone from the veg
  3. Add the sliced mushrooms and saute until softened
  4. Add the white wine and reduce over medium heat until nearly all moisture is gone
  5. Toss the broccoli crowns with the other veg and add the stock & cream, stirring to combine
  6. Add the chicken and stir to combine
  7. In a small bowl, make a slurry of the flour and about 1/2 Cup of the liquid from the cooking pan
  8. Stir in the slurry and bring to a simmer to thicken
  9. Continue simmering for about 5 minutes to cook out the flour taste, slowly stirring to keep the bottom from burning
  10. Add the grated cheese and stir gently to melt into the sauce
  11. Check the seasoning and adjust to taste
I served this over steamed brown rice and this is hearty enough for 4 people or for me it was a great dinner and 3 yummy lunches all for about $6 or $7.  I call this a win...

Hasta

2 comments:

  1. I read the last paragraph as:

    ... enough for 4 people or me.

    Definitely a win. =)

    ReplyDelete
  2. I used to make this (10 years ago).. except with..... Cream of Mushroom soup. I know better now. Thanks for sharing your recipe.

    ReplyDelete