Traditionally Chicken Divan is made with heavy cream, eggs, and broccoli. I can’t eat any of those things so I’ve revised the recipe. I used bok choy and mushrooms for my vegetables but feel free to use broccoli or any other vegetables that your family likes.
In a large skillet, heat:
1 tablespoon olive oil
When the oil is hot, over medium heat add:
1 large shallot diced
6 ounces of sliced mushrooms
Let cook for 2-3 minutes until mushrooms are starting to wilt and shallot is turning translucent. Add:
2 cups chopped bok choy including greens (or your vegetable of choice)
Stir in the bok choy along with:
1/4 cup chicken stock
Cover and let steam until bok choy is tender, 3-5 minutes. Remove cover to let the stock reduce. When the stock is basically gone, remove from heat to a separate dish.
In a gallon food storage bag mix:
3 tablespoons gluten-free all purpose flour
1/4 teaspoon salt (or herbamare)
1/8 teaspoon ground pepper
1/8 teaspoon garlic powder
Mix together and add:
6-8 skinless, boneless chicken thighs, or 4 boneless skinless chicken breasts
Seal the bag and shake to coat the chicken pieces in the flour mixture.
Heat over medium heat in the same skillet:
2 tablespoons olive oil
When shimmering, add the chicken making sure not to overfill the skillet. As the chicken browns, 3-5 minutes, turn and brown on the other side. Remove from heat onto a plate and repeat if needed. Preheat oven to 400 degrees. Add to the oil:
the dredging flour
If the flour doesn’t combine with all the oil, add more flour until the oil and flour mixture is pasty. Whisk to remove any lumps and over low heat, cook for 2-3 minutes until the flour is slightly browned and cooked. Add:
1 cup chicken stock
Whisk in the stock to remove any lumps. Bring to a simmer and add:
1 cup non-dairy milk (NOT SOY!)
Simmer over low heat until the sauce thickens then add:
4 ounces non-dairy parmesan cheese grated
Whisk to combine and let simmer for several minutes or until the cheese starts to melt. Cut the chicken into large pieces. Add any juices to the sauce.
In a 8×10″ baking dish, arrange the chicken pieces with the vegetable mixture on top. Pour the sauce over the vegetables. Bake for 30-40 minutes , sauce should be bubbling.
Serve with rice or mashed potatoes. Serves 4-6.
NOTE: I got my flour a little too brown; you may have a lighter sauce.
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