Summer, as a young boy, always means going to the beach for me. I grew up the first 12 years of my life on or around the water. Being in the navy my father moved us to some great locations. California, Florida, Hawaii, and or course back and forth to South Carolina.
Summer also meant a week at the beach at church camp. No matter where we lived our church always seemed to have a connection to a Camp right on or near the beach, When we were stationed in Virginia that camp was the Beach Church Camp at Bethany Beach, Delaware. About 4 hours from home it was our chance to go to the beach as well as have fun and fellowship hanging out in a relaxed and comfortable environment.
Now church camp had a rhythm and part of that was communal dining. When you woke in the morning the entire building would smell of the rich brewed aroma of black coffee. Being that it was church camp there was always coffee to be had. But for kids the drink which I will forever associate with church camp was something called Russian Tea. Now this concoction was nothing short of brilliant. It was really a great way to get something hot when there was a chill in the air without resorting to the coffee cup! Instant iced tea mix was mixed with orange drink mix ( aka. Tang) in equal parts with sugar and spices and BAM! you had a hot cup of loving something that was delish and easy. Of course it always gave he kids crazy sugar rushes but eh...it was vacation.
The other thing that I will forever associate with church camp is Chicken and Broccoli Divan. I mean nothing about church camp food was never really bad. Chili, Sloppy Joe's, Meatloaf, Potato and Sausage Soup, Jello and Big Bowls of iceberg lettuce with Italian Dressing were always around. As were various casseroles which were made from all kinds of things. Now there are dishes in the archive of American casseroles that I think of and wonder "who ever came up with this stuff", and then there are dishes like Chicken Divan, which is probably my favorite traditional casserole of all time. It's become a household staple and growing up anywhere in the U.S. where a "hot-dish" was a common food, this dish was probably there.
Today people look down their noses at a dish like this but it had it's origin's in the gourmet restaurant's of New York city.
Chicken Divan is a naturally a chicken casserole dish. It was first created at the Divan Parisien restaurant in New York City. It is classically a casserole of sliced chicken breast, spears of broccoli, which was covered with sauce Mornay and baked until the top was golden brown.
The Divan Parisien served Chicken Divan as their signature dish in the 1950's. The chef or chefs who originally created it are unknown. In France the word divan refers to a meeting place or great hall. This name was chosen to attract the attention of the Divan Parisien owners by implying a kind of continental elegance.
Now a Mornay sauce is a classic French sauce. It is a Bechamel sauce with shredded or grated cheese added. Usually, it is half Gruyere and half Parmesan, though variations use different combinations of Gruyere, Emmental cheese, or white cheddar.
So here's my take on this classic dish. It is a little more work than the open a can variety but it is worth the extra effort. I think it is true to the original but just for some extra flavor I add a few things of my own. And to be fancy without a lot of fuss, you could make this in individual dishes and serve it up at a dinner party just like the picture.
Forrest's Divine Chicken Divan ( Put this in your church camp and smoke it!)
Ingredients:
2 pounds chicken breast chopped
into bite size pieces
1 tsp each of salt, pepper, paprika
1
16-20 oz. bag broccoli florets
3
tablespoons unsalted butter divided
2
tablespoon olive oil divided
1/3
cup all-purpose flour
2
cups low sodium chicken broth divided
2
cups milk
3 tablespoons cup sherry
1
tablespoon cornstarch
2
teaspoons chicken bouillon
1
1/2 teaspoons Dijon mustard
1
1/2 teaspoons Worcestershire sauce
1
tsp each of onion powder, garlic powder, dried parsley
1/4
teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4
teaspoon pepper
1
cup grated yellow cheddar cheese
1 cups grated gruyere cheese
3/4 cup grated Parmesan cheese
1/2
cup sour cream
1/4
cup sliced almonds
1/2
cup panko bread crumbs
1
tablespoon melted butter
1
tablespoon extra virgin olive oil
Salt to taste
Method:
Preheat
oven to 350 degrees F. Lightly spray a 9x13 baking dish or individual baking dishes with nonstick cooking spray.
Toss
the chicken with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika.
Let marinate while you cook broccoli.
Add
1 tablespoon olive oil to a large skillet and heat over medium high heat until
very hot. Add the broccoli, season and sauté for 30 seconds. Add 1/2 cup chicken broth,
cover pan, and lower heat to medium.
Steam
broccoli until tender but not limp, about 2 minutes.
Transfer
broccoli to baking dish in one layer.
In
same skillet, melt one tablespoon butter over medium heat. Increase heat to
medium high and add chicken in a single layer and sear for one minute then
continue to cook and stir chicken until cooked through. Layer the chicken on
top of broccoli in the baking dish. Sprinkle with the almonds.
In
the same skillet, melt 2 tablespoons butter with 2 tablespoons olive oil over
medium heat.
Whisk
in flour then cook stirring for 1 minute. Turn the heat to low then slowly
whisk in the remaining 1 1/2 cups chicken broth and 1 cup of the milk..
Combine
cornstarch with remaining 1 cup milk stir into the sauce and then add the Dijon, Worcestershire sauce, chicken
bouillon and all spices.
Bring
sauce to a boil, whisking constantly then reduce heat to a simmer, whisking
often until thickened. Remove from heat and whisk in 1/2 cup of Gruyere cheese
until melted followed by Parmesan cheese until melted.
Whisk in sour cream and sherry until blended.
Taste and season well with salt.
Pour the sauce over chicken and broccoli
and spread into an even layer. Top with the remaining cup of cheddar cheese.
To
top:
Melt
butter in olive oil over medium heat in a medium skillet. Add panko and stir to
coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over
cheese. Cover Chicken Divan with foil and bake at 350 degrees for 30 minutes or
until hot and bubbly and cheese is melted.
Serve
the Chicken Divan over mashed potatoes, buttered noodles or wild rice.
