| Revision as of 22:20, 30 August 2020 editSpudlace (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers10,068 edits added Category:Cuisine of New York City using HotCat← Previous edit | Revision as of 02:36, 1 September 2020 edit undoSpudlace (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers10,068 edits →History: rewrite section tagged for reliabilityNext edit → | ||
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| ==History== | ==History== | ||
| There are many historic recipes for Chicken Divan found in cookbooks dating to the late 1950s and early 1960s, but their authenticity is uncertain since the original recipe was kept a secret. An approximation based on hints from the maire d'hotel of the Divan parisien is made with poached chicken breasts, broccoli and a cheesy ], or ], enriched with egg yolks.<ref>{{cite book |last=Lovegren |first=Sylvia |title= Fashionable Food: Seven Decades of Food Fads |publisher=University of Chicago Press |url=https://www.google.com/books/edition/Fashionable_Food/fZIRc28P5xYC?hl=en&gbpv=1&dq=chicken+divan&pg=PA194&printsec=frontcover}}</ref> | |||
| iFood.tv says it "was originally made by the chefs of the Divan Parisien<!--some sources write Divan Parisienne, but that's the wrong name of the restaurant.--> restaurant of the New York Chatham Hotel. It is considered that the dish was given this name to imply elegance and attract attention of the restaurant's owners. It was a signature dish of the restaurant in the early twentieth century, though the exact chefs who contributed to its making are not known. But we do know the chef who created the dish. His name was Anthony Lagasi, and he received an award from the hotel for the creation of the dish."<ref>{{reliable|date=May 2020}}</ref> | |||
| ==See also== | ==See also== | ||
Revision as of 02:36, 1 September 2020
Chicken casserole
Chicken Divan is a chicken casserole usually served with broccoli and Mornay sauce. It was named after the place of its invention, the Divan Parisien Restaurant in the New York City Chatham Hotel where it was served as the signature dish in the early twentieth century. Its creator was a chef named Lagasi. In French, the word divan refers to a meeting place or great hall.
The dish is now commonly prepared with regular Parmesan cheese and remains one of the most classic American casserole dishes today. A "quick" version can be made with pre-cooked chicken breasts, prepared mayonnaise and canned soup. Some versions are topped with potato chips, in a manner similar to that of funeral potatoes.
History
There are many historic recipes for Chicken Divan found in cookbooks dating to the late 1950s and early 1960s, but their authenticity is uncertain since the original recipe was kept a secret. An approximation based on hints from the maire d'hotel of the Divan parisien is made with poached chicken breasts, broccoli and a cheesy béchamel, or Mornay sauce, enriched with egg yolks.
See also
References
- ^ Villas, James (2003). Crazy for Casseroles. The Harvard Common Press. ISBN 978-1-55832-217-2. Archived from the original on 2008-04-04. Retrieved 2008-07-17.
- "Chicken Divan Recipe". totalrecipesearch.com. 15 January 2015. Archived from the original on 16 March 2015. Retrieved 4 April 2015.
- Quick Chicken Divan at All Recipes
- Mom's Chicken Divan
- Lovegren, Sylvia. Fashionable Food: Seven Decades of Food Fads. University of Chicago Press.