Braised chicken and mushrooms with roasted cauliflower and lemon

2
Servings
500
Cal/serving
25 - 35
Min
Paleo Gluten Free Dairy Free Soy Free low calorie

This meal has the complex flavor of an all-day braise, but comes together in about the time it takes to roast the cauliflower and lemon slices. For the lush braising liquid, Chef Justine starts by browning the chicken, then an onion; mushrooms deepen the flavor and umami. We recommend loading your fork with a bit of everything—chicken, mushrooms, cauliflower, plus bite-sized pieces of the lemon (skin and all)—for a savory-citrusy mix.

Ingredients

  • ¾ pound cauliflower
  • 1 lemon
  • 1 yellow onion
  • Peeled fresh garlic
  • Fresh oregano
  • Fresh thyme
  • 10 ounces skinless boneless chicken thigh pieces
  • ¼ pound cremini mushrooms
  • 1 cup chicken stock

Instructions

1

Roast the cauliflower and lemon

Heat the oven to 400°F.
  • Cut the cauliflower into 1-inch florets.
  • Cut the cauliflower into bite-sized florets.
  • Cut the lemon in half lengthwise, then crosswise into thin half-moons. Discard any seeds.
On a sheet pan, toss the cauliflower florets and lemon slices with 1 tablespoon oil and season generously with salt and pepper. Spread in an even layer, then roast in the oven, stirring once halfway through, until the cauliflower is tender and browned around the edges, 15 to 20 minutes. While the cauliflower and lemon roast, prepare the rest of the meal.

2

Prep the braise ingredients

  • Peel and thinly slice the onion.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the oregano and thyme leaves from the stems; coarsely chop the leaves.

3

Brown the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until golden brown but not yet cooked through, 4 to 5 minutes. Transfer the chicken to a plate. Do not wipe out the pan.

4

Make the sauce

In the same pan used for the chicken, add the onion, garlic, oregano, and thyme, and season with salt. Cook over medium heat, scraping up any browned bits from the bottom of the pan, until the onion is tender and just caramelized, 5 to 7 minutes. While the onion cooks, start the mushrooms.

5

Prep the mushrooms; finish the chicken

  • Cut the mushrooms in half; cut any large halves into quarters.
Return the chicken to the pan along with any juices that have accumulated on the plate. Add the mushrooms and chicken stock. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, 3 to 5 minutes. Remove from the heat; season to taste with salt and pepper.

6

Serve

Transfer the chicken, mushrooms, and sauce to individual plates or shallow bowls. Serve with the roasted cauliflower and lemon on the side.

Nutrition per serving: Calories 500, Protein: 32 g, Total Fat: 32 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 6 g, Cholesterol: 95 mg, Carbohydrates: 22 g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 680 mg

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