Cauliflower Sauce with Chicken Pieces

By Tomasz Strzelczyk · 45 min

Ingredients

Instructions

1. Season the chicken pieces with salt, sweet red paprika, freshly ground black pepper and a pinch of turmeric, then rub them in with a little fat (oil or clarified butter).
2. Heat clarified butter in a pan until it sizzles, then fry the chicken in batches, not all at once, so the pan keeps its heat and the meat browns instead of stewing. Remove the chicken.
3. Cut a few florets from the half small cauliflower and fry them until golden. Remove them from the pan and add them to the chicken.
4. Add a little fat to the pan and soften the diced large onion until translucent. Add the quartered brown mushrooms and fry briefly.
5. Crush the garlic clove into the pan and fry it quickly so it does not burn. Add the diced carrot, then return the chicken and cauliflower.
6. Pour in the chicken stock, add a little water, cover and simmer for 10 minutes.
7. In a bowl, mix the 18% sour cream with 1 tablespoon of flour until smooth, then thin it with cold water. Stir this into the sauce while stirring constantly.
8. Add the peas and taste the sauce, adding more pepper if needed. Simmer uncovered for about 10 minutes more.
9. Stir in chopped parsley at the end. Serve the sauce over the boiled, drained and mashed potatoes.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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