Chicken braise with cauliflower and parsnip · Netherlands
A gentle chicken braise with cauliflower, parsnip and a light Netherlands-inspired sauce.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dice the chicken evenly. Clean and chop the vegetables and finely chop the onion.
Soften the onion in the oil. Add the chicken and brown all over, using clean utensils.
Add the vegetables and stock and bring to a boil. Cover and simmer gently for twenty-five minutes.
Check the chicken reaches at least 74°C at the centre and the vegetables are completely tender.
Stir in the mild mustard, ground nutmeg, chives and taste before serving.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.