Making sauce for your chicken casserole is really easy. Just boil your favourite vegetables and herbs in water or wine to make a broth. Give it the desired consistency with white sauce, garnish with freshly chopped parsley and serve with boiled baby carrots. It is that simple!
Chicken breasts - 4
Onion, roughly chopped - 1
Onion, thinly sliced - 1
Carrot, roughly chopped - 1
Celery stalk, roughly chopped - 1
Whole peppercorns - 6
Bay leaf - 1 fresh
Butter - 55g/2oz
Plain flour - 30g/1oz
Freshly ground black pepper
Salt - To taste
Head broccoli, cut into florets - 1 small
Free-range egg yolk, lightly beaten - 1
Double cream - 2-3 tbsp
Freshly squeezed lemon juice
Chopped fresh parsley (for serving) - 1 tbsp
Boiled baby carrots (for serving)
Take a large cooking pot and put chicken breasts in it. Add one roughly chopped onion, one roughly chopped carrot and celery to it.
Also add bay leaf and peppercorns to it.
Pour in enough water to cover all the vegetables and bring the mixture to a full rolling boil on high flame.
Once the mixture starts boiling, reduce the heat and leave it to simmer until the chicken is completely cooked (25 to 30 minutes).
Dish out the chicken from the cooking liquid, cut it into bite size pieces and put it aside, making sure it remains warm.
Boil the remaining mixture until only about 450ml/16fl oz remains. Strain it and set it aside.
Meanwhile cut the broccoli into florets and blanch it.
Heat one once butter in a large pan on low heat. When it starts melting add 30 grams or one ounce of flour to it.
Cook it on low heat, stirring continuously, until it forms a smooth paste and leaves the base and sides of the pan.
Add the cooking liquid in steps to make a sauce, properly stirring each time a little bit is added.
Add a pinch of salt and freshly ground black pepper to the sauce according to your preferences.
Season with salt and freshly ground black pepper!
Add blanched broccoli and water chestnuts to the sauce.
In a small bowl, combine cream and egg yolk and whisk them lightly using a hand beater.
Squeeze in a regular lemon and stir the mixture to combine and pour it into the sauce.
Also add the boiled chicken pieces, stir well and dish out in a casserole.
In a separate pan, melt one ounce butter and fry a thinly sliced onion until golden brown.
Sprinkle this onion over the casserole just before serving.