This is one of the meals Suzi is offering this season at Cooking by the Book: Pan-Crisped Chicken in Dijon Mustard Sauce with Cauliflower Gratin and Sautéed Spinach.
I’ve already posted about the green accent there: the sautéed spinach.
In this post, let’s cover both the chicken and cauliflower. They are wonderful dishes on their own, but make an incredibly powerful, and rich, combination on a single plate. In her team cooking program at Cooking by the Book, Suzi has one group working on the chicken and another on the cauliflower. If you can add one more pair of hands in your kitchen, two people can knock off this meal in an hour.
Wine is optional, but maybe it’s a necessary option here. This is fabulous meal that will have you reaching for second helpings of both the meat and the veggies. You should never underestimate the power of cream, cheese and mustard! When you make the cauliflower with its Béchamel sauce, go easy on the nutmeg. Normally, if something calls for ¼ teaspoon of a spice, I often go to ½ or even 1 full teaspoon [if it is cinnamon]. Not here. ¼ teaspoon of nutmeg is plenty.
Pan-Crisped Chicken in Dijon Mustard Sauce
Yield: serves 12
Ingredients:
- 4 ½ pounds boneless, skinless chicken thighs
- Salt and pepper to taste
- 2 medium onions, finely chopped
- ¼ cup grapeseed oil
- ¼ cup butter
- 2 ½ cups dry white wine
- 3 ½ cups chicken stock
- ¼ cup Dijon mustard
- 2 teaspoons cornstarch
- 12 sprigs parsley, leaves only, chopped
Preparation:
Season the chicken pieces with salt and pepper.
Split all ingredients in half. In 2 large sauté pans or heavy skillets, heat oil over moderate heat until hot but not smoking. Brown chicken on all sides, then transfer to a large mixing bowl for now.
In the same large pans or skillets over medium-low heat, add 2 tablespoons butter, stirring, until softened. Add wine and boil until liquid is reduced by about half. Return chicken to skillets and add stock. Simmer, covered, until tender, about 40 minutes.
Transfer chicken to a large shallow bowl for now.
Reduce the cooking liquids to about 1 quart. In a small bowl, whisk together ½ cup sauce and mustard and whisk mixture back into sauce. In another small bowl, stir cornstarch with 2 tablespoons cold water and whisk into sauce. Simmer sauce, whisking until thickened, about 3 minutes. Whisk in remaining butter, parsley, and adjust seasoning with salt and pepper to taste. Return chicken to skillet and cook over moderately low heat, turning chicken to coat evenly and until heated through before serving.
Source: Epicurious
Cauliflower Gratin
Yield: serves 12
Ingredients and tools:
- 9 x 13-inch baking dish
- 3 ½ pounds cauliflower (1 large head), cut into florets, halved if big)
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ⅓ cup heavy cream or milk
- Salt to taste
- 1 teaspoon thyme leaves
- ¼ teaspoon ground nutmeg
- 1 ½ cups Gruyere cheese
- ½ cup dry, breadcrumbs
- Pepper to taste
Preparation:
Preheat an oven to 375 F. Butter the baking dish and set aside.
In a large pot of water over high heat, blanch the cauliflower until just tender, about 5 minutes. Drain and shock in ice bath.
Scatter the cauliflower in a single layer in the buttered baking dish.
In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue to cook for about 2 minutes. Gradually add the heavy cream or milk, and continue whisking to cook until sauce is heated through, smooth and thickened. Remove from the heat and season with the salt, thyme, and nutmeg.
Pour 2 cups of the Béchamel sauce over the cauliflower and gently toss the florets to make sure they are thoroughly coated with the sauce. Bake the gratin, uncovered, for 15 minutes. Stir together the grated Gruyere cheese and breadcrumbs and sprinkle them over the gratin. Bake it for an additional 10 to 15 minutes, until the gratin is hot and bubbly, and the cheese is melted and browned. Sprinkle the surface of the baked gratin with the ground pepper and serve hot.