Gratin de Poulet et Brocoli (Chicken and Broccoli Gratin)

Method

1. 1

   Heat the oven to 200°C.

2. 2

   Blanch the broccoli florets in boiling salted water for 2 minutes until just bright and barely tender, then drain.

   💡 Undercook it slightly — it finishes softening in the oven.

3. 3

   Season the chicken and sear it in olive oil in a skillet over medium-high heat until golden and cooked through, about 6 minutes.

4. 4

   In a saucepan, melt the butter, whisk in the flour, and cook for 1 minute until it smells toasted, not raw.

5. 5

   Gradually whisk in the milk, then simmer, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Season with salt, pepper and nutmeg.

6. 6

   Fold the chicken and broccoli into the sauce and tip everything into a baking dish.

7. 7

   Scatter the cheddar evenly over the top and bake until bubbling and golden, about 20 minutes.

8. 8

   Rest 5 minutes before serving.