Chicken Dubarry aka Chicken Cauliflower Casserole one of the most comforting meals ever!
A food that is really popular with Hungarians. Dubarry chicken breast is one of my favorit foods. Simple, lively, elegant, and very delicious. If you haven’t already tasted it then give it a try now! Simple and great lunch idea made from cauliflower and chicken breast.
Serving for 4 – Preparation time 30 mins – Baking 30 mins.
Ingredients: 2 pieces, cca 1 kg of chicken breast (whole, fillet), cooking oil, 1 kg cauliflower, salt.
Cooking cauliflower: The cleaned, washed, cut off the cauliflower tubers from the stem, wash them, and place the rose-picked cauliflower in mild hot salted water. Cook them until soft in cca 20 mins. Then filtered, drained and allowed to cool.
Cooking chicken breast: Meanwhile cut the chicken breast in half, remove the tendons, then slices and chop them. Add a little salt to the meats. Turn both sides into the flour and fry suddenly with alittle oil. Place the meat slices in a baking tray or fireproof bowl greased with a little oil.
At this point can start preheating the oven to r, 250 ml milk, 5 tbs sour cream, salt, white pepper, 2-3 chips of star anise (or nutmeg powderas taste), 10 dkg cheese.
Preparation of the bechamel: In a pan, add flour over oil at low temperature. When mixed, before the flour starts to blush, pour the milk little by little, stirring constantly. Keep on the stove on low heat, place the 2-3 chips of star anise and stirring the bechamel constantly until thickened. Remove from the heat, allow to cool slightly and add the sour cream and mix well. Enrich it with grated cheese, and finally adjust the taste with salt and white pepper.
Now pour the bechamel onto the layered chicken breats and the cauliflower, and sprinkle 10-15 dkg grated cheese on top. Bake in the oven at 180 C degree for cca 20-25 mins. When the Dubarry chicken breast is baked it can be served with rice or mashed potatoes.
© Aggie Reiter
Rolling in Budapest 