Anne breathes new life into weeknight dinners with her Coriander Chicken with Hammered Cauliflower!! Get the recipe ▶ http://foodtv.com/2LjOPUaSubscribe to Food Network ▶ http://foodtv.com/YouTubeLike your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Coriander Chicken with Hammered CauliflowerRECIPE COURTESY OF ANNE BURRELLLevel: EasyTotal: 1 hr 35 minPrep: 10 minCook: 1 hr 25 minYield: 4 servingsIngredientsKosher salt2 tablespoons coriander seeds4 bone-in skin-on chicken breasts1 head cauliflower, cut into bite-size floretsExtra-virgin olive oil3 celery stalks, thinly sliced on the bias2 cloves garlic, smashed and finely chopped 2 Spanish onions, thinly sliced1 cup dry white wine1/4 cup honey1/4 cup sherry vinegar1/4 cup pine nuts1/4 cup golden raisins2 bay leaves2 cups chicken stock1/2 bunch fresh chives, finely choppedDirectionsBring a medium pan of well-salted water to a boil. Toss the coriander seeds into a small dry saute pan and place on medium heat. Toast until the seeds turn slightly yellow and become very aromatic. In a spice grinder or using a mortar and pestle, grind the coriander seeds to a powder. Sprinkle the chicken generously with salt and ground coriander. Toss the cauliflower florets into the boiling water and cook until the cauliflower starts to soften but is not mushy, 3 to 4 minutes. Strain and reserve. Preheat the oven to 350 degrees F. Coat a large saute pan with olive oil and bring to a medium-high heat. Lay 2 of the seasoned breasts skin-side down in the hot pan. Cook until the skin is really brown and crispy, 4 to 5 minutes. DO NOT try to turn the chicken if the skin is sticking. Cook for another minute or so and shake the pan to get it to unstick. Turn the chicken over and brown the other side; remove from the pan and set aside. Repeat with the remaining chicken. Ditch the oil in the pan and add a little fresh oil. Add the celery, garlic and onions. Season with salt and cook until the vegetables are soft and very aromatic, 8 to 10 minutes. Add the wine, honey, vinegar, pine nuts, raisins and bay leaves. Cook for 3 to 4 minutes. Add the cauliflower back in the pan. Transfer the cauliflower mixture to a roasting pan or casserole dish. Nestle the chicken on top and add the chicken stock. Cover with foil, place on a sheet tray and cook for 40 minutes. Take the foil off during the last 10 minutes of cooking time. Garnish with chives and serve.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#AnneBurrell #CorianderChicken #SecretsOfARestaurantChef #FoodNetwork Anne Burrell's Coriander Chicken & Cauliflower | Secrets of a Restaurant Chef | Food Networkhttps://www.youtube.com/watch?v=lNCo9oDX2io&feature=youtu.be
