I feel like something flavoursome and comforting for dinner. This is going to be a ‘middle of the week put together whatever’s left in the fridge’ kind of dinner!
There are some chicken thighs sitting there and opening the vegetable crisper is a red onion, a couple of potatoes and half a cauliflower which will be past its best if it isn’t used soon. Looks like I have my dinner basics – but what to make?
I think a one pot wonder would work on two levels: i) it will be quick and easy to prepare and ii) there won’t be a lot of cleaning up afterwards which will please my husband as we have an agreement – I cook and he cleans up afterwards (do you really have to use every pot and pan in the kitchen???)!
Anyway, with a few other ingredients to hand this rather tasty dish came to be. The quantities below will serve four.
Roasted Cauliflower and Chicken Bake
1 whole Chicken jointed (although I made this with the chicken thighs available, I think it would be even better using a whole jointed chicken or you could just buy chicken pieces)
3 large Potatoes, cut into thick wedges
2 Red Onions, quartered or eighthed depending on how large
1/2 large Cauliflower cut into florets
Sprigs of fresh thyme or 1/2 tspn of dried thyme
1 cup of Chicken Stock
1 cup of White Wine
2 tbspn Dijon Mustard
2 tbspn Horseradish Cream
Put a roasting pan on the hob and add a little olive oil and the chicken pieces, cook until golden and then remove to a plate. Add the potato and red onion wedges and again cook until golden and then remove. Add the cauliflower florets and, once again, cook until they take on a golden colour.
Add the chicken, potatoes and onions back into the pan and add the thyme. Mix together the sauce ingredients in a jug and pour over the top and season with salt and pepper. Pop into the oven for 30 – 40 minutes or until the chicken is cooked through. Serve with the sauce spooned over the top.
As my husband finished his plate he said “Mmmm you can make that again”‘ to which I replied “Yes – and you only have one pan to clean up!”