Dubarry Style Chicken

So, it is blogging about food again. I love cooking and surprisingly enough, I cook well.

We have a line of amazing chefs in our family. As far as I know my grandmother inherited the recipes and the talent from her granny, and it had been continued by my dad and now, me. My boyfriend can stand next to me the whole time while I am preparing and cooking, and he says he gets hungry by looking and smelling only.

Dubarry style usually means a dish made with cauliflower and milk. If it involves meat, it is usually pork and Bechamel sauce is added. I have a traditional recipe from my Gran, which is extremely tasty, but I am not a fan of pork and have serious issues eating (or matter of fact, drinking) anything that contains raw milk. So I kind of came up with my own recipe, and it turned out to be really good.

Dubarry Style Chicken

  • Servings: 2-4
  • Difficulty: medium
  • Print

Shopping list 

–          Big, organic chicken breast

–          0,3 l sour cream

–          A smaller cauliflower

–          20 dkg cheese

–          Worchester sauce

–          Sesame oil (tastes absolutely fab, but can use normal sunflower oil as well, but make sure not to use olive oil, as it burns quicker)

For seasoning, make sure to have:

–          Rosemary (not ground!)

–          Marjoram

–          Salt and black pepper

–          Stock-cube (for chicken)

–          Fresh chives

–          Some roast chicken seasoning (not necessary)

Cut up to smaller pieces and wash the cauliflower. Put some water on the stove to boil and when boiling add the chicken-stock and the cauliflower. Don’t leave them in there for more than 5 minutes, it only needs to be half cooked. Drip them and let them cool.

Slice the chicken, aim to have longer slices and they are cooking well if they are as thick as your finger. Put them in a bowl and add the a pinch of salt, pepper, half of the cut up chives and if you have roast chicken pre-made seasoning, add a teaspoon of that, too. Add two teaspoons of the Worchester and the sesame oil, mix well. Make sure all the chicken slices are well-covered. Put them on the side for 10 minutes.

Empty the sour cream into a mixing bowl. Add a pinch on salt and pepper to it, the leftover chives, a teaspoon of rosemary and marjoram. Each. Don’t worry, it won’t be too spicy, as the sour cream smoothens the taste.

When all done, heat up a non-stick (ceramic, if you can) pan. Make sure it is sizzling hot. Do not put anything in there (no fat, oil or butter). Leave the heat on max for the whole time. Start putting the chicken in there. It only needs about 20 seconds per side, the middle should still stay raw. When all half ready put a few drops of sesame (or sunflower) oil in a roasting tin. Put the chicken in and carefully place the cauliflower on top. Pour the mixed sour cream on the cauliflowers and make sure to cover each one. Sprinkle the grated cheese on top generously.

Set the oven for 200 C and cook it for 15-20 minutes. By that time it should be soft and golden brown.




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