Roasted Vegetable Chicken Divan

• 1 + 1/2 pounds chicken breasts, boneless
• sea salt and fresh black pepper
• 1 small head broccoli, cut into florets
• 1 small head cauliflower, cut into florets
• olive oil
• 1 yellow onion, thinly sliced
• 1 roasted red pepper, thinly sliced
• 4 cloves garlic, minced
• 2/3 cup sliced almonds
• 5 tablespoons butter, plus more for greasing pan
• 1/3 cup all-purpose flour
• 1 cup chicken stock
• 1 cup whole milk
• 1/2 cup half & half or heavy cream
• 1/2 cup dry red wine (NOT cooking wine)
• a couple grates of fresh nutmeg or a pinch or two of ground
• 2/3 cup fresh grated Parmesan
• couscous, quinoa or rice, for serving
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1. Preheat oven to 400 degrees F. Season chicken with salt and pepper. Bake until cooked through. Add broccoli and cauliflower to a large roasting pan or baking sheet. Drizzle 2-3 tablespoons oil over top, season with salt and pepper then spread out so they are in one layer. Roast 25-30 minutes or until fork tender.
2. Meanwhile in a large skillet saute onion, red pepper and garlic in a tablespoon or two of olive oil until tender about 10 minutes. Butter a 9x11 or 9x13 baking dish. Toss the onion mixture with broccoli and cauliflower, spread out evenly in pan. Allow chicken to rest 5-10 minutes then slice lengthwise into thin slices. Arrange over top of the vegetables so the entire pan is covered. Sprinkle almonds over top.
3. In a medium saucepan melt butter over medium-low heat, whisk in flour, cook 4 minutes, whisking continuously. Slowly whisk in chicken broth, then milk, then half & half, bring to a simmer, cook 5 minutes while constantly whisking, whisk in red wine, then 1/2 cup of the Parmesan cheese; remove from heat. Whisk in nutmeg, 1/2 teaspoon sea salt, and a few cracks of black pepper. Pour cream sauce over chicken. Sprinkle with remaining 1/3 cup Parmesan.
4. Bake until bubbly all over 25-30 minutes. Meanwhile cook couscous, rice or quinoa. Allow casserole to set 5 minutes before serving.