Daniel Boulud is a world-renowned French chef based ... Add the reserved cooking liquid and the remaining chicken stock. Simmer, stirring occasionally,for 30 minutes, or until the cauliflower ...

creme fraiche and chicken jus to make a rich, complex sauce — a variation on classic Nantua sauce that’s usually made with crayfish. Chef Daniel Boulud wanted a unique dish on the menu at ...

Cover, and cook for 25-30 minutes, until the chicken is cooked through. Serve garnished with crème fraiche. Rinse the rice under cold running water and strain. Heat olive oil and butter in a ...