Sautéed Chicken with Char-grilled Cauliflower

Sautéed chicken thighs in a creamy white wine sauce served alongside spiced, char-grilled cauliflower florets.

Chicken Quick Main Course Gluten Free Cauliflower

Estimated Nutrition

Calories

782.5

kcal / serving

782.5 kcal total

Carbs

11.2g

per serving

11.2 g total

Fat

68.4g

per serving

68.4 g total

Protein

24.3g

per serving

24.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dairy

Liquids

Hot

Meat

100

Chicken Thighs

Cut into halves

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

tbsp

Parsley

Chopped

tsp

Curry Powder

tbsp

Coriander

Chopped

OilsFats

tbsp

Olive Oil

For the chicken

tbsp

Olive Oil

For the cauliflower

Vegetables

0.25

piece

Leek

Finely sliced

100

Cauliflower Florets

Blanched

Method

Heat the olive oil in a medium frying pan.

Cook the leek until soft and fry the seasoned chicken until browned.

Stir in the white wine, cream, and chicken stock.

Simmer for five minutes, then stir in the parsley and extra seasoning.

Toss cauliflower florets in a bowl with olive oil, vinegar, curry powder, and seasoning.

Heat a griddle pan until it starts smoking.

Char-grill the cauliflower florets for one minute per side.

Return the florets to the bowl to toss with coriander and additional seasoning.

Plate the chicken and sauce with the cauliflower on the side.