Cauliflower & Chicken Ragout

Cauliflower and chicken ragout is a classic, gentle dish. Cooked chicken and cauliflower are brought together in a light white sauce. Simple, nourishing and timeless.

Serves: 4
Preparation: 15 minutes
Cooking: 25 minutes
Total time: 40 minutes

Ingredients

• 1 cauliflower
• 2 chicken breasts
• 30 g butter
• 30 g plain flour
• 400 ml chicken stock
• 100 ml double cream
• 1 small bay leaf
• 1 teaspoon dried tarragon
• Pinch of nutmeg
• Salt
• White pepper
• 10 walnuts

Preparation

1. Cut the cauliflower into small florets.
2. Bring a pan of lightly salted water to the boil and cook the cauliflower for 5–7 minutes until just tender. Drain, rinse under cold water and set aside.
3. Place the chicken breasts in a pan with cold water, add a little salt and the bay leaf, and bring gently to the boil.
4. Poach the chicken gently for 10–12 minutes.
5. Remove the chicken from the cooking liquid, leave to cool slightly and roughly shred.
6. Bring the stock to the boil in a small pan, then reduce the heat to low.
7. Roughly chop the walnuts, toast them in a dry pan and set aside.

Method

1. Melt the butter in a pan over a low heat.
2. Add the flour and stir to a smooth, pale roux. Cook gently for 2–3 minutes without colouring.
3. Add the warm stock a little at a time, whisking until smooth.
4. Let the sauce thicken gently for 5 minutes.
5. Stir in the cream.
6. Season with the tarragon, salt, white pepper and a pinch of nutmeg.
7. Add the chicken and cauliflower and warm through gently, without letting it boil.