Braised Chicken Thigh with Cauliflower Puree and Roasted Squash and Carrots

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Braised Chicken Thigh with Cauliflower Puree and Roasted Squash and Carrots



Yield: 4 People

Ingredients:

Chicken:
4 - 8 Chicken Thighs
1 Lemon - Zest and Juice
1/2 Cup Vegetable Oil
3 Raw Garlic Cloves - Minced
1/2 Cup White Wine
1/2 Cup Chicken Stock

Cauliflower Puree:
1 Head of Cauliflower - cut into florets tossed in oil and salt - roast at 375f for 20 mins
1.5 cups 35% Cream
2 tbls of Butter
Salt

Vegetable:
1 Butter Nut Squash - Peeled/Seeded - Cut into Medium Size Wedges
2-3 lbs of Heirloom Carrots - Washed - Cut into 1/4’s
3 tbls Butter
5 Sprigs of Thyme - Removed from Stem - Rough Chop

Method:

Chicken:

Preheat the oven to 350f. Marinate the chicken thighs in a bowl with the lemon juice, zest, oil and garlic for at least 30 minutes before cooking. Using a medium size pan (preferably cast iron), place it on a stove top over medium high heat. When the pan is hot remove the chicken from marinate and add to the pan skin side down. Sear both sides for 1.5 - 2 minutes or until golden brown on each side. Add white wine to the pan and reduce by half. Add chicken stock and place in oven. Cook until the internal temperature reads 160 degrees fahrenheit on a meat thermometer. Remove and let rest for 5 mins.

Cauliflower Puree:

Place roasted cauliflower in a pot with cream and butter. Simmer (Do Not Boil) the mixture for 15 minutes. Remove and add the mixture to a blender. Add salt to tasting. Blend until silky smooth (add extra cream if needed to puree mixture), then add the mixture to a clean pot and place on low heat to keep warm until plating.





Vegetable:

Using a medium size pan place over medium heat with a touch of oil and the butter. When the butter has melted add the squash and carrots after they have been cleaned and cut. Sear for 3-4 minutes, then add the thyme and place in the oven to roast for 10 - 15 minutes or until both vegetable are fork tender. Remove and season with salt. Serve rate away.