Categories: Meals

Ingredients

• 1 rotisserie chicken
• 1 cup chicken stock
• Salt
• 1 bunch broccolini, trimmed
• 4 tbsp butter, plus more, softened, for the toast
• 1 shallot, finely chopped
• 1 large garlic clove, finely chopped
• 1 bay leaf
• 3 tbsp flour
• A pinch of cayenne
• 1/4 cup dry sherry or white wine
• 1 1/2 cups milk
• 1/2 cup each grated white cheddar and grated Parmigiano-Reggiano
• White pepper
• Freshly grated or ground nutmeg
• 4 slices white bread or brioche, toasted
• Finely chopped fresh parsley and paprika, for serving

Directions

1. In a large pot, bring 3 inches of water to a boil over high heat.

2. Pull the white meat from the chicken and tear it into large bite-size pieces, discarding the skin and bones. In a large skillet, heat the chicken in the stock over medium until warm, about 2 minutes.

3. Salt the boiling water and add the broccolini. Cook until crisp-tender, about 5 minutes; drain.

4. In the same skillet, melt 4 tbsp butter over medium to medium-high. Add the shallot, garlic, and bay leaf and stir until the shallot and garlic soften, about 1 minute. Whisk in the flour and cayenne. Cook, whisking often, until the flour is absorbed, about the sauce. Remove the bay leaf. If the sauce is too thick, thin it with some stock from the skillet.

5. Butter the toast; cut corner to corner. Arrange 2 pieces on each plate. Top with the broccolini, chicken, and sauce. Garnish with parsley and paprika.

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