Tonight’s dinner. It turned out so well I had to post it immediately! Tasty yum yum.
2 chicken breasts (I used part-boned), chunked
100 g pancetta, cubed (or lardons or bacon)
200 g taleggio cheese (or brie or camembert), cubed
1 small head broccoli, cut into florets
1 small head cauliflower, cut into florets
1 onion, sliced
2 large cloves garlic, sliced
1 tsp dried mixed herbs
200 ml white wine
2 tbsp creme fraiche / sour cream
1 tbsp jellified meat stock (or a stock cube)
1/2 tsp xanthan gum (optional)
Olive oil or fat for frying
1 tbsp chopped fresh parsley
20 g parmesan cheese, grated
Pre-heat the oven to 180°C.
Boil or steam the broccoli and cauliflower until mostly cooked (they will cook more in the oven).
Meanwhile, fry the onion and garlic in an oven-proof pan until soft. Add the chicken pieces (I kept the bones in there to add flavour), pancetta and dried herbs, and fry for 5 minutes, stirring occasionally. Add the white wine and simmer for 5 minutes.
Remove the chicken, pancetta and onions from the pan, leaving all of the liquid behind. Add the xanthan gum (if using), taleggio, creme fraiche and stock and heat gently, stirring constantly, until the cheese has melted and the sauce has thickened. If the sauce gets too thick, just add a spoon or two of the water from the broccoli and cauliflower. Return the chicken mixture to the pan and add the broccoli, cauliflower and parsley. Mix well, season to taste, and sprinkle the top with the parmesan, and bake in the oven for 20 minutes.