DIFFICULTY LEVEL: 2
¼ cup vinegar
3 tbsp olive oil + some extra for rubbing onto the ovenproof dish
1 chicken breast fillet, cut into small pieces
A pinch of salt
Pepper, to taste
1 small onion, finely chopped
2 cloves garlic, finely chopped
200 gr green beans
3-4 carrots, finely sliced
½ cup dry white wine
For the mustard sauce:
2 tbsp mustard with less salt Kalamata Papadimitriou
1 cup chicken stock
½ tsp dry coriander
½ tsp oregano
2-3 sprigs fresh rosemary
Wash the cauliflower, cut it into florets and let it stand in a bowl of water and vinegar for 10 minutes.
Rinse and strain the cauliflower and leave aside.
In a large pot, heat up the olive oil.
Add the chicken pieces, salt and pepper and brown on all sides for 3-4 minutes.
Add the onion and garlic and sauté for 1-2 more minutes.
Add the green beans and carrots, stir and sauté for another 2-3 minutes.
Add the cauliflower, stir, then add the wine and allow the alcohol to evaporate.
In a bowl, add the mustard with less salt, chicken stock, coriander and oregano; whisk to combine the ingredients.
Preheat the oven at 180°C.
Rub the interior of an oven proof dish with some olive oil and tip in the content of the pot.
Pour over the mustard sauce and stir well.
Cover with aluminium foil and bake in a pre-heated oven for 30 minutes. In that time, check occasionally in case you need to add some water.
Once 30 minutes have passed, remove the aluminium foil and continue roasting for 15 more minutes, until the food acquires a lovely gold colour.
Remove from the oven, garnish with fresh rosemary and serve.