Thursday, February 27, 2014

Rosemary Chicken w/ Cauliflower Mash

 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

• 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 :)