This is the kind of meal I can happily eat all the time. Gorgeously rich flavour, with loads of depth. Plus I've replaced heavy white rice with nutritious cauliflower and a big handful of herbs. Its pretty perfect.
This recipe is the latest in some work I've been doing with Nautilus Estate. Are you a chardonnay fan? I definitely am. It's my favourite white wine. The flavours of this dish plays beautifully with the Nautilus Chardonnay.
I'm not a huge drinker at all but I LOVE good wine - years of working in hospitality exposed me to so many wonderful wines and winemakers. A wine and food match that really works is a wonderful thing. I'd love to know what you think of this one?
In other news, Taste Of Auckland is coming up in November. This super fun celebration of the Auckland food scene is always great. I've been lucky enough to host the chefs theatre the last two years - putting my chatterbox skills to good use! With Diana so small, I'm not able to do it this year but I will be there doing a demo on the Sunday afternoon. Check out the details HERE.
Have a wonderful weekend. Kelly xox
Leek, mushroom & mustard chicken w/ herby cauliflower ‘rice’
1 leek - white part sliced thinly
1 large carrot - finely diced
1 stalk celery - finely diced
3 garlic cloves - finely diced
1 teaspoon dried tarragon
250g Swiss brown mushrooms (could also use portobello) - halved and sliced
1/2 cup chardonnay
2 cups good quality chicken stock
1 rounded teaspoon wholegrain mustard
800g free range boneless chicken thighs - each cut into 4 roughly even pieces
3/4 cup fresh cream
1 1/2 tablespoons cornflour.
1 small head cauliflower
Handful fresh parsley - finely diced
Sea salt and cracked black pepper
Olive oil for sautéing
Heat a generous glug of olive oil in a large sauté pan over a medium heat. Add the leek, carrot, celery and garlic. Cook gently, without browning, for 5 minutes. Add the tarragon and mushrooms. Cook for a further 5 minutes. Add the wine and stock. Bring to a boil, before simmering for 10 minutes.
Meanwhile, heat a glug of oil in a large sauté pan over a medium high heat. Cook the chicken for 3 minutes on each side. Do this in two batches if your pan is crowded.
Add chicken to the stock and vegetables. Simmer for 8 minutes. Make a paste with the cornflour and a couple of tablespoons of water. Add this to the pan and stir well. Add the cream and simmer for 4 minutes. Season to taste with sea salt and cracked black pepper
Cauliflower ‘rice’ method
Cut the cauliflower into florets. Use a food processor to blitz until it has a rice-like consistency. You’ll need to do this in 2-3 batches depending on the sized of the processor.
Heat a very generous glug of olive oil in a sauté pan over a high heat. Add the cauliflower. Let it sit in the pan untouched for 1 minute before you start to stir. Saute for 5-6 minutes until tender (but not mushy). Season generously and stir through parsley.