Open-Face Hot Chicken, Maple-Dijon Gravy & Buttered Spinach . . .

A quick to make for the whole family to enjoy. And the spinach adds nutrition!

 

2 lbs (1 kg) store-bought rotisserie chicken, meat removed from bone and shredded
¼ cup (60 mL) + 1 tbsp (15 mL) unsalted butter
⅓ cup (80 mL) flour
½ tsp (2 mL) dry mustard
3 cups (750 mL) beef stock, warmed (microwave is easiest)
2 tsp (10 mL) grainy mustard
1 tbsp (15 mL) maple syrup
6 oz (175 g) spinach, washed and dried (about 10 cups/2.5 L)
Salt to taste
4 slices thick-cut white bread

 

1 Preheat oven to 250°F (120°C).

2 Wrap 4 cups (1 L) shredded chicken in tin foil and keep warm in oven.

3 In a medium saucepan, heat 1/4 cup (60 mL) butter over medium heat, whisk in flour and dry mustard until smooth. Slowly whisk in warm stock ½-cup (125 mL) at a time and continue to whisk. Only add more stock once it has been incorporated with the flour and has no lumps. Once all the stock is added, whisk in grainy mustard and maple syrup.

4 Increase heat to high and bring to a light boil, continue to whisk, and cook until the liquid has thickened and reduced to a gravy consistency, about 5 minutes. Season to taste if needed.

5 While sauce is thickening, heat remaining 1 tbsp (15 mL) butter in a medium saucepan over medium heat. Add spinach and cover. Cook for 3 minutes, stirring halfway through, or until spinach is wilted. Season to taste and set aside.

6 Toast bread slices, divide spinach amongst toast. Distribute chicken between slices, and top with warm gravy.

 

Serves 4
 
from LCBO Food & Drink - Winter 2014