Chicken Dubarry

Chicken Dubarry is a light, elegant baked dish: chicken breast gratinated with cauliflower, cream and cheese, French-inspired.

1. Break the cauliflower into florets and cook it half-tender in lightly salted water – it is right when a knife still goes in with slight resistance.

2. Season the chicken breast fillet with salt and pepper and sear both sides in a pan (the inside can stay half-done, it finishes in the oven).

3. Put the meat into an ovenproof dish and arrange the drained cauliflower over it.

4. Drizzle with the cooking cream and sprinkle over the grated Trappista cheese.

5. Bake at 190 °C for 20-25 minutes until golden and bubbling.

Tip: Pre-cook the cauliflower only half-tender – it softens further in the oven, and this way it does not go mushy under the cream.