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Tender, juicy golden-brown hen 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 child spinach for these further greens.
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With juicy, tender golden brown hen swimming in that Parmesan-garlicky-cream-sauce, the veggies additionally absorb all that saucy goodness. Even the pickiest eaters gained’t know what hit them.
You may serve with crusty bread (can’t have that sauce go to waste) together with a contemporary sprinkling of Parmesan, if desired. The leftover wine also can go a good 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 hen 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 hen 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. Evenly 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 hen 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 hen, 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 calmly browned, about 1 minute.
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Stir in hen broth and wine, scraping any browned bits from the underside of the Dutch oven. Return hen to the Dutch oven.
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Carry to a boil; scale back warmth and simmer, lined, till hen has utterly cooked via, reaching an inside temperature of 175 levels F, about 15-20 minutes. Take away hen 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 via, about 1-2 minutes. Return hen to the Dutch oven.
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Serve instantly.
*Rooster broth can be utilized for white wine as a non-alcoholic substitute.