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Sautéed chicken with char-grilled cauliflower

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Brian Turner

From Ready Steady Cook

Method


  1. To make the chicken, heat the olive oil in a medium frying pan.

  2. Cook the leek until soft. Season the chicken and fry until coloured on both sides.

  3. Add white wine, cream and chicken stock and stir together.

  4. Simmer for five minutes, stir in the parsley and season to taste.

  5. To make the cauliflower, in a large bowl toss the cauliflower in the olive oil, vinegar and curry powder then season.

  6. Heat a griddle pan until smoking.

  7. Char-grill the cauliflower florets for one minute on each side.

  8. Place the florets back into the bowl and toss again, sprinkle over the coriander and season.

  9. To serve, pour the chicken and sauce onto a warm plate and serve the cauliflower aside in a bowl.

Ingredients

For the chicken

  • 1 tbsp olive oil
  • ¼ leek, finely sliced
  • salt and freshly ground black pepper
  • 100g/3½oz chicken thighs, cut into halves
  • 50ml/2fl oz white wine
  • 50ml/2fl oz double cream
  • 50ml/2fl oz hot chicken stock
  • 1 tbsp chopped parsley

For the cauliflower

  • 100g/3½oz blanched cauliflower florets
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp curry powder
  • salt and freshly ground black pepper
  • 1 tbsp chopped coriander

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Sautéed chicken with char-grilled cauliflower

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