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!