Sauteed chicken with char-grilled cauliflower

Ingredients

For the chicken
1 tbsp olive oil
¼ leek, finely sliced
salt and freshly ground black pepper
100g/3½oz chicken thighs, cut into halves
50ml/2fl oz white wine
50ml/2fl oz double cream
50ml/2fl oz hot chicken stock
1 tbsp chopped parsley
For the cauliflower
100g/3½oz blanched cauliflower florets
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp curry powder
salt and freshly ground black pepper
1 tbsp chopped coriander

Method

1. To make the chicken, heat the olive oil in a medium frying pan.
2. Cook the leek until soft. Season the chicken and fry until coloured on both sides.
3. Add white wine, cream and chicken stock and stir together.
4. Simmer for five minutes, stir in the parsley and season to taste.
5. To make the cauliflower, in a large bowl toss the cauliflower in the olive oil, vinegar and curry powder then season.
6. Heat a griddle pan until smoking.
7. Char-grill the cauliflower florets for one minute on each side.
8. Place the florets back into the bowl and toss again, sprinkle over the coriander and season.
9. To serve, pour the chicken and sauce onto a warm plate and serve the cauliflower aside in a bowl.