Black Garlic Chicken with Cauliflower-Celery Cream, Thyme Mushrooms, and Sunflower Seeds

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry with paper towels and season them with half of the salt and the black pepper.

2. 2

   Place the cauliflower and celery in a saucepan with 160 ml of the chicken broth. Bring to a boil, reduce the heat, and cook covered for 10 to 12 minutes, until the cauliflower is very tender.

3. 3

   Meanwhile, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly golden.

4. 4

   Transfer the skillet with the chicken to the oven and bake at 200 °C / 400 °F for 10 to 12 minutes, or until cooked through in the center. Remove and let rest for 5 minutes.

5. 5

   In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 3 minutes. Add the button mushrooms or mixed mushrooms, fresh thyme, and a pinch of salt. Sauté for 6 to 8 minutes until the mushrooms are browned and their moisture has evaporated.

6. 6

   Toast the sunflower seeds in a small dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Set aside.

7. 7

   Transfer the cauliflower, celery, and their cooking liquid to a blender. Add half of the plain unsweetened Greek yogurt and blend until smooth. Adjust with a little more broth if you prefer a looser texture.

8. 8

   In the same skillet used for the chicken, add the black garlic, Dijon mustard, lemon juice, the remaining 80 ml chicken broth, and the rest of the plain unsweetened Greek yogurt. Cook over low heat for 1 to 2 minutes, stirring, until a smooth sauce forms. Do not let it boil hard or the yogurt may split.

9. 9

   Spoon a layer of cauliflower-celery cream onto each plate. Place one chicken breast on top, add the thyme mushrooms, and spoon over the black garlic sauce.

10. 10

    Finish with the toasted sunflower seeds and a little extra fresh thyme if desired. Serve hot.