Transport yourself from the freezing Grand Duchy to the humid Louisiana bayou with this savoury dish from Kachen, straight from the streets of the French Quarter to your front door.

INGREDIENTS

  • 4 chicken breasts (about 600 grams), bone-in and skin-on
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 200 ml chicken broth
  • 200 ml double cream
  • 100 grams grated Parmesan cheese
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

INSTRUCTIONS

  1. Season both sides of chicken breasts with Cajun seasoning.
  2. Heat olive oil in a large pan over medium-high heat.
  3. Place seasoned chicken breasts in the pan and cook until they have a golden-brown crust and are cooked through (about 4-5 minutes per side).
  4. Remove chicken from the pan and set aside.
  5. In the same pan, add chopped onion and cook until it becomes soft and translucent (about 3 minutes).
  6. Stir in minced garlic and cook for an additional 1 minute.
  7. Pour in chicken broth, double cream, and grated Parmesan cheese.
  8. Add paprika, salt, and black pepper, and stir until the sauce is well combined and thickened.
  9. Return the cooked chicken breasts to the pan and let them heat through in the sauce for a couple of minutes.
  10. Plate the Cajun chicken and spoon some of the creamy sauce over each breast.
  11. Garnish with fresh parsley, if desired.
  12. Serve hot with your choice of side dishes, such as rice or steamed vegetables.

For this recipe and other seasonal options, click here to visit Kachen.

RTL