My Pan-Roasted Chicken with Whole Roasted Smokey Cauliflower and Red Wine Mushroom Cream Sauce

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If you’re looking for a meal that’s both comforting and a little fancy, this is it. The pan-roasted chicken pairs beautifully with the smoky, caramelized cauliflower, and the red wine mushroom cream sauce adds a rich, earthy depth to the dish. It’s perfect for a cozy dinner at home or even when you’re hosting a small gathering.

Here’s how I make it.

Ingredients:

For the Pan-Roasted Chicken:

  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • 1 lemon, zest and juice

For the Whole Roasted Smokey Cauliflower:

  • 1 large head of cauliflower
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

For the Red Wine Mushroom Cream Sauce:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups mushrooms, sliced (cremini or button mushrooms work well)
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper, to taste
  • Fresh thyme, for garnish

Making the Pan-Roasted Chicken:

Season the Chicken:

  • I start by patting the chicken thighs dry with paper towels, then seasoning them generously with salt and pepper on both sides.
  • In a small bowl, I mix the minced garlic, thyme, rosemary, lemon zest, and a bit of lemon juice. Rub this mixture under the skin of each chicken thigh for extra flavor.

Searing the Chicken:

  • I heat olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, I add the chicken thighs, skin-side down, and sear them until the skin is golden brown and crispy, about 5-7 minutes.
  • Once seared, I flip the chicken and cook for another 2-3 minutes on the other side. Then, I transfer the skillet to a preheated oven at 400°F (200°C) and roast for about 15-20 minutes until the chicken is cooked through.

Making the Whole Roasted Smokey Cauliflower:

Prepare the Cauliflower:

  • While the chicken is cooking, I prepare the cauliflower. I trim the leaves and the base of the cauliflower so it can sit flat. Then, I rinse it and pat it dry.
  • In a small bowl, I mix the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. I rub this spice mixture all over the cauliflower, making sure it’s evenly coated.

Roasting the Cauliflower:

  • I place the cauliflower on a baking sheet lined with parchment paper or foil. Roast it in the same oven as the chicken for about 30-40 minutes, or until it’s tender and slightly charred on the outside.
  • Once done, I garnish the cauliflower with freshly chopped parsley.

Making the Red Wine Mushroom Cream Sauce:

Sauté the Mushrooms:

  • In a medium-sized skillet, I heat butter and olive oil over medium heat. Once melted, I add the sliced mushrooms and cook them until they’re golden brown and tender, about 5-7 minutes.
  • I add the minced garlic and cook for another minute until fragrant.

Deglazing with Red Wine:

  • I pour the red wine into the skillet, stirring to scrape up any browned bits from the bottom. Let the wine reduce by half, which should take about 3-4 minutes.
  • Then, I add the chicken or vegetable broth, letting it simmer for a couple of minutes.

Adding the Cream:

  • I reduce the heat to low and stir in the heavy cream, letting the sauce simmer until it thickens slightly, about 5 minutes.
  • Season with salt, pepper, and a sprinkle of fresh thyme leaves. If the sauce is too thick, I add a bit more broth or cream to reach the desired consistency.

Serving the Dish:

Plating:

  • I place the roasted chicken thighs on a serving plate, spooning some of the red wine mushroom cream sauce over the top.
  • I serve the whole roasted cauliflower on the side, either whole or cut into wedges, with an extra drizzle of the sauce if you like.

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This Pan-Roasted Chicken with Whole Roasted Smokey Cauliflower and Red Wine Mushroom Cream Sauce is a delightful combination of flavors and textures. The juicy, flavorful chicken, smoky cauliflower, and rich, velvety sauce come together in a dish that’s both comforting and impressive. Perfect for any occasion—whether it’s a quiet dinner at home or a meal to share with loved ones. Enjoy!