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

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.

READ: Spiced Roasted Peanuts: A Flavorful Ghanaian Snack to Satisfy Your Cravings

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!

Confira os últimos resultados das loterias. Wprowadzenie do obrotu suplementów diety. Join the ranks of savvy entrepreneurs who are revolutionizing their marketing approach with this free ad network today !.