Poulet Garni Recipe

Prep chicken

Pound each chicken breast to an even thickness (about 1/2 inch) between sheets of plastic wrap or in a zip-top bag. Pat dry with paper towels.

Combine 3 tbs olive oil, 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper in a small bowl. Brush both sides of the chicken breasts with the mixture and let rest 10–15 minutes at room temperature to marinate briefly.

Preheat a grill pan or outdoor grill to medium-high (about 200–220°C / 400–425°F). Brush grates with a little oil or spray to prevent sticking.

Grill the chicken breasts 5–6 minutes per side, or until internal temperature reaches 74°C (165°F). Remove from heat and tent loosely with foil to rest while you finish the shrimp and sauce.

Cook shrimp

Season shrimp with a pinch of salt and a light dusting (about 1/2 tsp) of Cajun seasoning. In a skillet over medium-high heat, melt 2 tbs butter. Add shrimp and cook 1–2 minutes per side until opaque and just cooked through. Remove shrimp and keep warm.

Top each rested chicken breast with 3 shrimp (arrange attractively) before serving and spoon Cajun crème sauce over both chicken and shrimp.

In a small saucepan over medium heat, melt 2 tbs butter. Add the minced shallot and sauté 2–3 minutes until translucent but not browned.

Add minced garlic and cook 30 seconds until fragrant. Stir in 1 tsp Cajun seasoning and 1/2 tsp paprika and cook 20–30 seconds to bloom the spices.

Deglaze the pan with 60 ml white wine or chicken stock, scraping any browned bits. Simmer until reduced by half (about 1–2 minutes).

Lower heat and add 240 ml heavy cream. Stir and simmer gently, stirring frequently, until the sauce thickens slightly, about 4–6 minutes.

Stir in 1 tbs lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Remove from heat and stir in 1 tbs chopped parsley. Keep warm until serving.

Bring 900 ml chicken stock or salted water to a vigorous boil in a medium saucepan. Add 300 g orzo and a pinch of salt; stir to prevent sticking.

Cook orzo according to package directions (usually 8–10 minutes) until al dente. Reserve 60–120 ml of cooking liquid, then drain orzo.

Return orzo to the pot over low heat. Stir in 1 tbs butter, 60 g grated Parmesan, 1 tsp lemon zest, 3/4 tsp salt and 1/4 tsp black pepper. Add reserved cooking liquid a little at a time if needed to loosen the texture to a creamy consistency.

Stir in 1 tbs chopped parsley. Keep warm and hold covered while finishing the rest of the components.

Preheat oven to 220°C (425°F) if roasting, or plan to sauté on the stovetop. For roasting: toss 450 g halved Brussels sprouts with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a rimmed baking sheet cut-side down and roast 18–22 minutes until deeply browned and tender, shaking the pan halfway through.

For stovetop: heat 1 tbs butter and 2 tbs olive oil in a large skillet over medium-high heat. Add halved Brussels sprouts cut-side down and cook undisturbed 6–8 minutes until well browned, then stir and continue cooking 3–4 minutes until tender.

Once browned (either method), sprinkle 2 tbs brown sugar evenly over the sprouts and add 1 tbs apple cider vinegar. Toss or stir to combine and cook 1–2 minutes more until sugar melts and creates a glossy, sticky coating. If using, stir in 2 tbs toasted sliced almonds just before removing from heat.

Taste and adjust seasoning; remove from heat and keep warm.

Divide the parmesan orzo between 4 plates as the base. Place one grilled chicken breast on each bed of orzo.

Top each chicken breast with 3 cooked Cajun shrimp and spoon 2–3 tbs Cajun crème sauce over the chicken and shrimp.

Arrange a portion of candied Brussels sprouts alongside the chicken and orzo. Garnish with additional chopped parsley and a lemon wedge. Serve immediately.