Gratin is a baked dish finished with a lightly browned topping, usually made with cheese. You get that same golden finish in Delia Smith Chicken and Avocado Recipe, where cooked chicken and sliced avocado are covered with a creamy sauce.
Ingredients
Servings: 4 people Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes
450g (1 lb) cooked chicken, cut into strips
2 ripe avocados
50g (2 oz) butter
50g (2 oz) plain flour
275ml (10 fl oz) milk
150ml (5 fl oz) chicken stock
150ml (5 fl oz) single cream
1 tablespoon dry sherry
2–3 teaspoons fresh lemon juice
25g (1 oz) Gruyère cheese, grated
Salt, to taste
Freshly ground black pepper, to taste
Leftover roast chicken is a good choice for this recipe. Both breast and thigh meat can be used, although thigh meat stays a little softer during baking.
Choose avocados that give slightly when pressed but still hold their shape. Very soft avocados can turn mushy in the oven, while hard ones will not have the creamy texture you want.
How to Make Delia Smith Chicken and Avocado
Step 1
Preheat your oven to 200°C (400°F), or 180°C for a fan oven. Get a medium-sized ovenproof dish ready, large enough to hold four portions.
Place a saucepan over medium-low heat and melt the butter. Once melted, add the flour and stir with a wooden spoon for about 2 minutes. You should have a smooth, thick paste without any dry flour remaining.
Gradually add the milk, stirring continuously. Start with small amounts so the flour mixture can absorb the liquid without forming lumps.
Pour in the chicken stock, followed by the single cream. Continue stirring until the sauce becomes smooth and starts to thicken.
Let it simmer gently for another 2–3 minutes. The finished sauce should coat the back of a spoon but still pour easily. If it becomes too thick, loosen it with a small splash of milk.
Step 2
Take the saucepan off the heat and add the cooked chicken strips. Stir gently until the chicken is completely covered with sauce.
Add the dry sherry, 2 teaspoons of lemon juice, salt, and freshly ground black pepper. Taste and adjust the seasoning. I would keep the lemon fairly subtle because its job is to cut through the richness of the cream, not overpower the chicken.
Cut the avocados in half and remove the stones. Peel away the skins, then slice the flesh into even pieces.
Arrange the slices across the bottom of your ovenproof dish. Sprinkle with the remaining lemon juice to help prevent browning.
Spoon the chicken and sauce over the avocado, spreading everything evenly. Make sure the avocado is covered so it heats gently beneath the sauce.
Scatter the grated Gruyère cheese over the top.
Step 3
Place the dish on the middle shelf of your preheated oven and bake for approximately 20–25 minutes.
The sauce should be bubbling gently around the edges, and the cheese should have melted into a light golden topping.
Since the chicken is already cooked, you are simply heating everything through and browning the surface. Leaving it in the oven too long can dry out the chicken and make the avocado overly soft.
Remove the dish from the oven and let it rest for 5 minutes before serving.
The sauce will thicken slightly as it cools, making the chicken easier to serve. I think this dish tastes best straight from the oven, while the cheese is still melted and the avocado is warm.
What to Serve With Delia Smith Chicken and Avocado
This chicken dish has a rich sauce, so simple side dishes are usually the best choice.
Steamed rice: Plain basmati rice absorbs the sauce without competing with its flavour.
Green salad: Lettuce, cucumber, and a light lemon dressing provide freshness alongside the creamy chicken.
Crusty bread: A thick slice of bread is excellent for soaking up any sauce left on the plate.
Steamed broccoli: Broccoli adds colour and a slightly earthy taste that pairs nicely with chicken.
Roasted potatoes: Golden potatoes give the meal a little more substance without needing another sauce.
For dinner, I would serve Delia Smith Chicken and Avocado Recipe with steamed rice and a simple green salad. The rice collects the sauce, while the salad keeps the meal from feeling too heavy.
Delia Smith Chicken and Avocado Nutrition Information
The following values are approximate estimates for one serving, based on four portions.
Nutrient | Amount Per Serving |
|---|---|
Calories | 590 kcal |
Protein | 43g |
Carbohydrates | 17g |
Total Fat | 36g |
Saturated Fat | 12g |
Fibre | 5g |
Sugar | 6g |
Chicken provides most of the protein, while avocado contributes fibre and unsaturated fats. Butter, cream, and cheese increase the calorie and saturated fat content.
Actual values will vary depending on the chicken cuts, avocado sizes, and dairy products used.
FAQs
Can I use leftover roast chicken?
Yes. Leftover roast chicken is ideal because the meat is already cooked and has plenty of flavour. Remove the bones and skin, cut the meat into strips, and add it directly to the sauce. Use properly refrigerated leftovers.
Can I make this recipe without sherry?
Yes. Replace the dry sherry with an equal amount of chicken stock. The flavour will be slightly different, but the sauce will still taste good. A little extra lemon juice can help balance the cream.
Can I use another cheese instead of Gruyère?
Yes. Cheddar or Emmental can replace Gruyère. I prefer a mild cheese because it melts smoothly without covering the flavour of the avocado and chicken.
Can I prepare chicken and avocado ahead of time?
You can prepare the chicken sauce ahead and refrigerate it in a covered container. Slice the avocado shortly before assembling the dish to prevent discolouration. Reheat the sauce before assembling and baking so the finished dish heats through evenly.
Can I freeze chicken and avocado?
Freezing the assembled dish is not recommended. Avocado tends to become watery after thawing, and a cream-based sauce can separate. Freeze the cooked chicken separately if needed, then prepare the sauce and avocado fresh.
How long can I keep leftovers?
Refrigerate leftovers promptly in an airtight container and eat within 24 hours. Reheat thoroughly until steaming hot throughout, and avoid reheating more than once. The avocado will become softer after reheating, so the dish is best enjoyed freshly baked.