Braised Chicken and Mushrooms with Roasted Cauliflower
 
 
Makes 2 servings
Ingredients
Chicken:
  • ¾ pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 tablespoon olive oil
  • ½ yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon fresh thyme leaves
  • 3 ounces button mushrooms, halved
  • 3 ounces beech mushrooms, ends trimmed and separated into small bunches
  • 1 cup chicken broth
  • sea salt and freshly ground black pepper, to taste
Cauliflower:
  • ½ small head cauliflower, stems removed and florets cut into bite-size pieces
  • ½ lemon, cut in half lengthwise and then crosswise into ¼"-thick pieces
  • 1 tablespoon olive oil
  • ½ teaspoon fresh thyme leaves
  • sea salt and freshly ground black pepper, to taste
Instructions
Make the chicken:
  1. Season chicken with salt and pepper.
  2. Heat olive oil in a large fry pan over medium-high heat. Cook chicken until golden brown, 6-8 minutes. Transfer chicken to a plate.
  3. Add onion, garlic, oregano and thyme to fry pan and cook until caramelized, about 10 minutes.
  4. Return chicken and any accumulated juices to pan. Add mushrooms and chicken broth and bring to a boil. Simmer, stirring occasionally, until the liquid has reduced by half, about 10 minutes. Season with additional salt and pepper to taste. Serve with roasted cauliflower.
Make the cauliflower:
  1. Preheat oven to 400 degrees.
  2. Place cauliflower and lemon on a baking sheet. Drizzle with olive oil, sprinkle on thyme, season with salt and pepper, and toss to coat.
  3. Bake for 10 minutes, remove from the oven and toss gently. Bake for another 10 minutes or until tender.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/braised-chicken-and-mushrooms/