Tuesday, 22 February 2011

Mustard chicken with savoy cabbage and broccoli

I've had major cravings for vegetables during last week. I hate this time of year because the choice is so limited for fresh vegetables. I refuse buying anemic and expensive tomatoes! Walking around in the grocery store I decided to make use of what I could find that's at least more in season like cabbage and broccoli. This is a very easy and colourful dish, partly inspired by a recipe by Jamie Oliver in the last number of Delicious.

Eating this, I can't understand why I used to hate cabbage when it is so tasty. Maybe because most of my experiences was my Gran's cabbage stew (sorry Gran, I still can't eat Kålpudding), which the rest of my family likes, but there is just something with that very strong smell of cabbage... Anyhow, here the savoy cabbage is just very gently cooked to keep that vibrant green colour and slight crunch, and the smell, well it still smells a little, it is cabbage after all, but it is worth it the second you try you're first morsel.

I served this with only the greens, chicken and a mustard cream sauce, but you could also half the amount of cabbage and serve with boiled or roasted potatoes or toss pasta with the mustard cream sauce.

Mustard chicken with savoy cabbage and broccoli (4 portions)
4 chicken fillets, butterflied
2 head of savoy cabbage, cut in wide shreds
1 head of broccoli, or 500 g of sprouting broccoli
4 tsp Colman's mustard powder
1 tsp smoked paprika
juice and zest from 1 lemon
2 leeks, finely chopped
2 garlic cloves, finely chopped
water
salt and pepper
olive oil
1 tsp butter

Mustard cream sauce
2 dl single cream
1 tbsp coarse mustard
1 small onion, finely chopped
2 garlic cloves, finely chopped
pinch of dried tarragon
pinch of dried rosemary
0.5 chicken stock cube

Mix mustard powder and smoked paprika, and pat the mix onto both sides of the butterflied chicken fillets. Season with salt and pepper.

Saute the onions and garlic for the sauce in a small pot. Add the cream, mustard, herbs and chicken stock. Simmer on low heat for 10-15 min. Season with salt and pepper.

Heat olive oil in a frying pan and fry the chicken until golden and cooked through. Squeeze over the lemon juice over the cooked fillets.

Saute leeks and garlic in olive oil for a couple of minutes in a large frying pan, add the cabbage and lemon zest and fry for a couple of minutes on medium heat. Add a couple of tablespoons of water and keep stirring the vegetables until the cabbage is cooked but still crunchy. Season with salt and pepper.

Steam the broccoli. I think the easiest way is to steam it in the microwave. Add the broccoli to a plastic deep dish or bowl, add a couple of tablespoons of water and cover with a plastic microwave plate cover or lid. Steam on full effect for a couple of minutes until cooked but still crunchy. Drain, replace in the bowl and add a teaspoon of butter to glace the broccoli.

Serve the sliced chicken fillets with the savoy cabbage, broccoli and mustard sauce.

This was a lovely dinner, and also a great lunch the day after.

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