Chicken and Broccoli
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3½lb. (1.6kg chicken)
  • 1½lb. (70g) fresh broccoli (or 2 10oz. (285g) packets quick-frozen broccoli)
  • Boiling salted water
  • 3 oz. (85g) butter
  • ⅓ cup flour
  • ½ cup single cream
  • 2 tablespoons dry sherry
  • Salt, pepper
  • 2 tablespoons grated parmesan cheese
  • Extra parmesan cheese
  1. Steam chicken until tender, drain, reserve 2 cups of liquid. Remove bones from chicken, cut meat into serving-sized pieces, keep hot.
  2. Discard large part of stalks from fresh broccoli and most leaves. Put in boiling salted water, cook 15 minutes, drain and keep hot. (Or cook frozen broccoli according to directions on packet; drain.)
  3. Melt butter in pan, stir in flour, cook 1 minute. Remove from heat, gradually add reserved liquid, blend well. Return to heat, bring to boil, stirring until sauce boils and thickens.
  4. Stir in cream and sherry; season with salt and pepper. Arrange broccoli over base of ovenproof dish, pour half the sauce over. Arrange chicken pieces over sauce.
  5. Add parmesan cheese to remaining sauce, pour over chicken. Sprinkle with a little extra parmesan cheese. Place under broiler (griller) or in very hot oven until sauce bubbles and is lightly browned on top.
Recipe by Country Recipe Book at