Chicken & Broccoli Gratin - Ainsley Harriott
Chicken & Broccoli Gratin This recipe is perfect for using left-over roast chicken, but a shop-bought cooked chicken also works well.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Ingredients
- 1 cooked chicken
- 450g (1lb) head broccoli, cut into florets
- 450ml (3/4 pint) béchamel or cheese sauce (ready made or see introduction)
- 150ml (1/4 pint) chicken stock
- 4 tbsp double cream or crème fraiche
- 25g (1 oz) butter, plus extra for greasing
- 1 small onion, finely chopped
- 75g (3oz) fresh white breadcrumbs
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tsp chopped fresh sage
- salt and freshly ground black pepper
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