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Soft and juicy golden brown chicken cooked in heavenly cream sauce with roasted cauliflower + baby spinach!
I’ve been trying to find ways to sneak some veggies into my dinner. And this time, I’m sneaking in some perfectly roasted cauliflower florets and whole baby spinach for those extra greens.
With juicy and tender golden brown chicken swimming in a parmesan-garlic-cream sauce, the vegetables also soak up all that crunchy goodness. Even the pickiest eaters won’t know what hit them.
You can serve with crusty bread (this sauce can’t be lost) along with a fresh sprinkling of parmesan, if desired. Even the remains of the wine can go far here.
- 5 cups Cauliflower flowers
- 2 spoons Olive oil
- Kosher salt and freshly ground black pepper, taste
- 6 Bone-in chicken thighs, skin on
- 2 spoons unsalted butter
- 2 Medium shallot, cut into cubes
- 3 cloves garlic, ground
- 2 teaspoons Chopped fresh thyme leaves
- 2 spoons All purpose flour
- 1 ¾ cups Chicken stock
- ¼ Goblet dry white wine*
- 4 cups baby spinach
- ¼ Goblet Fresh grated parmesan
- ½ Goblet half and half
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Preheat oven to 450 degrees Fahrenheit. Lightly grease a baking pan or coat with non-stick spray.
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Place cauliflower in one layer on the prepared baking sheet. add olive oil; Season with salt and pepper, to taste. toss gently to combine.
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Put in the oven and bake for 20-25 minutes, or until golden.
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Season the chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Melt butter in a Dutch oven over medium heat. Working in groups, add chicken, skin side down, and sear both sides until golden, about 2-3 minutes per side; set aside. Filter the excess fat, keep 2 tablespoons in the Dutch oven.
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Add shallot, and cook, stirring occasionally, until softened, about 3-5 minutes. Stir in garlic and thyme until fragrant, about a minute.
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Whisk in flour until lightly browned, about a minute.
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Stir in chicken broth and wine, scraping up any browned bits from the bottom of the dutch oven. Return the chicken to the pan.
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bring to a boil; Lower the heat and cook, covered, until the chicken is cooked through and reaches an internal temperature of 175 degrees F, about 15-20 minutes. Remove the chicken and keep warm.
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Mix spinach, parmesan and half and half until spinach is wilted, about 3 minutes. Stir in the cauliflower until heated through, about 1-2 minutes. Return the chicken to the pan.
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Serve immediately.
*Chicken soup can be used for white wine as a non-alcoholic substitute.
