This rosemary chicken recipe my mom made for us kids when we were younger. The cauliflower mash is a newer recipe, which originally was a fail, but the second time I made it my husband loved it. It's creamy and delicious. You won't even believe it's cauliflower.
Rosemary Chicken
Serves 4-6
Ingredients: chicken thigh and legs, onion, carrots, celery, rosemary, salt, pepper and olive oil
First salt and pepper:
• 1 lb chicken thighs
• 1 lb chicken legs
In a well-oiled skillet place the salt and peppered chicken. Cook each side for 8 minutes, then remove from the skillet and place in a baking dish.
Without cleaning the skillet {just add a tsp or two of olive oil} saute for 10 minutes:
• 1/2 an onion finely chopped
• 1/2 cup chopped carrots
• 2 chopped celery
*may add other vegetables like broccoli and mushrooms
Add:
• 2 sprigs of rosemary finely chopped
• a juice of one lemon
Remove from heat and place the vegetables under the chicken
Add to the baking dish:
• 2 1/2 cups chicken broth
{this should fill the dish about 1/2 way, adjust accordingly by adding more or less chicken broth}
Place in a preheated oven at 425 and cook for 40 minutes
Great with brown rice and cauliflower mash {recipe to follow}
Cauliflower Mash
Makes approx. 4-5 cups
In a large pot boil:
• 1/2 an onion
• 1 cauliflower head chopped into eighths
Bring to a simmer and cook until completely cooked through, approx. 30 minutes. Better to over cook.
Remove from heat and strain the water
Place the cooked cauliflower and onion in a blender
{I use my Vita-mix. If you have a smaller blender you may have to do this in portions}
Add to the blender:
• 1-2 Tbsp butter {I use ghee}
• Enough chicken broth to blend {approx. 1/4 cup}
• salt & pepper to taste
Blend all together and there you go! Cauliflower mash :)
