This dish might look beige, but I promise there is nothing beige about the taste. The Stilton flavour is a bit subtle, but definitely there, well balanced by sweetness in the chilli sauce. The fennel is soft and fresh and you can definitely taste the lemon. Try this if you want a different side dish.  

I used chicken thighs for this dish, because they are more moist and taste more than chicken breasts. But if chicken fillet is your preference, go for it!

Chicken in Stilton sauce with fennel gratin, serves 2

olive oil

3 chicken thighs

10 cm leek, sliced

250 ml single cream

1 icecube homemade chicken stock (or a splash of concentrated chicken stock)

70 g Stilton

1 tsp mild chilli sauce (for sweetness)

salt

white pepper

1,5 fennel

2 cloves garlic, sliced

olive oil

salt

white pepper

1/2 lemon, juice from

500 ml vegetable stock

grated cheese

Take the skin off the chicken thighs and cut the meat into chunks. Fry them in olive oil, salt and pepper. Remove from skillet and add the leeks. Put the chicken back into the pan and add the cream and stock. Crumble in the Stilton, add the seasoning and adjust to taste. Serve with rice and the fennel gratin (below).

For the gratin, wash the fennel and cut into wedges. Slice the garlic. Fry these in some olive oil in a pan on low heat so they don’t brown. Add salt, pepper, stock and lemon juice. Bring to boil and cook for about 20 minutes until soft. Drain and place in an oven dish. Spinkle grated cheese on top. Bake in 200C for about 15 minutes.