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Tender, juicy golden-brown rooster cooked in a heavenly cream sauce with roasted cauliflower + child spinach!
I’ve been looking for methods to sneak in some veggies into my dinner. And this time, I’m sneaking in some completely roasted cauliflower florets and all the newborn spinach for these additional greens.
With juicy, tender golden brown rooster swimming in that Parmesan-garlicky-cream-sauce, the veggies additionally absorb all that saucy goodness. Even the pickiest eaters received’t know what hit them.
You’ll be able to serve with crusty bread (can’t have that sauce go to waste) together with a contemporary sprinkling of Parmesan, if desired. The leftover wine can even go a great distance right here.
- 5 cups cauliflower florets
- 2 tablespoons olive oil
- Kosher salt and freshly floor black pepper, to style
- 6 bone-in, skin-on rooster thighs
- 2 tablespoons unsalted butter
- 2 medium shallots, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped contemporary thyme leaves
- 2 tablespoons all-purpose flour
- 1 ¾ cups rooster broth
- ¼ cup dry white wine*
- 4 cups child spinach
- ¼ cup freshly grated Parmesan
- ½ cup half and half
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Preheat oven to 450 levels F. Flippantly oil a baking sheet or coat with nonstick spray.
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Place cauliflower in a single layer onto the ready baking sheet. Add olive oil; season with salt and pepper, to style. Gently toss to mix.
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Place into oven and bake for 20-25 minutes, or till golden brown.
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Season rooster thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Soften butter in a Dutch oven over medium warmth. Working in batches, add rooster, skin-side down, and sear each side till golden brown, about 2-3 minutes per facet; put aside. Drain extra fats, reserving 2 tablespoons within the Dutch oven.
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Add shallot, and cook dinner, stirring sometimes, till tender, about 3-5 minutes. Stir in garlic and thyme till aromatic, about 1 minute.
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Whisk in flour till flippantly browned, about 1 minute.
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Stir in rooster broth and wine, scraping any browned bits from the underside of the Dutch oven. Return rooster to the Dutch oven.
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Deliver to a boil; scale back warmth and simmer, coated, till rooster has fully cooked by way of, reaching an inner temperature of 175 levels F, about 15-20 minutes. Take away rooster and preserve heat.
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Stir in spinach, Parmesan and half and half till the spinach has wilted, about 3 minutes. Stir in cauliflower till heated by way of, about 1-2 minutes. Return rooster to the Dutch oven.
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Serve instantly.
*Rooster broth can be utilized for white wine as a non-alcoholic substitute.