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Chicken and Cauliflower Savoyard
Menu Plan for the week of Nov. 29, 2013: Day 2 Recipes
Chicken and Cauliflower Savoyard
Twice-Cooked Potatoes
Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
Another easy dinner. When you pour the sauce over the chicken it looks like too much - but it settles down as it bakes ;-)
Chicken and Cauliflower Savoyard Preparation and cooking time: 50 minutesSavoyard means to be cooked in the manner of Savoy, a mountainous region in the east of France, bordering Switzerland. It usually also means there are runny, sharp cheeses in the sauce.
2 chicken breasts - boneless, skinless
8oz (240gr) cauliflower, about 1/3 large head
1 medium onion
1 tsp dried tarragon
1 tsp dried thyme
1 tbs olive oil
1/4 cup dry white wine
Cheese Sauce
1/2 cup (4oz, 120ml) chicken broth
1/2 cup (4oz, 120ml) white wine
1/2 cup (4oz, 120gr) Greek or plain yogurt
1 tbs Dijon-style mustard
1 tsp tarragon
1/2 tsp thyme
3/4 cup (3oz, 90gr) shredded Gruyère or other strong cheese
1 tbs butter
1 tbs flour
For chicken: Cut onion in half and slice thinly. Cut chicken breasts in half. In nonstick skillet heat oil over medium-high heat. Add onion and sauté until tender, about 10 minutes. Add tarragon, thyme and chicken breasts and sauté until chicken starts to brown. Add 1/4 cup white wine, cover and reduce heat to low. Simmer for 10 minutes.
For cauliflower:
Cut cauliflower into large florets. Put into a steamer over an inch of water and steam for 10 minutes. Remove from heat and set aside.
For sauce: Shred cheese. Melt butter in small saucepan over medium heat. Add flour and whisk well. Cook flour, whisking, for about 30 seconds. Slowly add wine, then stock, whisking constantly, until thickened. Bring just to a boil, barely. Add yogurt, mustard, herbs and heat through. Stir in cheese and cook, stirring, just until cheese is melted. Remove and keep warm.
To assemble: Get a small baking dish (just large enough to hold everything and, if possible, nice enough to go directly to the table). With a tongs, remove the onions from the skillet and arrange in the middle of the baking dish. Lay the chicken breasts on top and surround with the cauliflower. Pour the sauce over all and bake, uncovered, in 400F (200C) for 20 minutes. Remove and serve.
These are slightly different than my usual oven fries, but still crispy on the outside, creamy on the inside; finished with just a sprinkle of salt.
2 medium potatoes
1 tsp dried rosemary
2 cloves garlic
1 tbs oil
salt - sea salt is nice
Cut potatoes in half (the short way). Put into a saucepan, cover with water (add a pinch of salt) and bring to a boil over medium-high heat. Partially remove cover and continue to cook until barely done - about 15 minutes. Drain, cover with cold water and drain again. Let rest for 5 minutes, (or longer) then cut into slices 1/2" (1.25cm) thick - about 3 slices per half. Mince garlic.
Heat oil over medium-high heat in large, nonstick skillet. When hot add potato slices (placing each flat), rosemary and garlic - sprinkling over potatoes and into oil. Sauté until lightly browned, 6 - 8 minutes. Turn and brown other side. Sprinkle with salt and serve.
Cooking Schedule: 50 minutes for menu |
Melt butter in small saucepan |
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