2020-08-13 / test@t
Chicken with cauliflower and mushrooms
For a side dish for chicken with mushrooms, you can not think of anything better than a large green salad made from a mixture of leaves with a vinaigrette dressing and fried nuts-seeds.
- 1 homemade chicken, weighing 1.2-1.4 kg
- 1 small head of cauliflower
- 200 g small mushrooms
- 4 shallots
- 200 ml dry white wine
- extra virgin olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Cut the chicken into portions, rub with salt and pepper, pour over with olive oil, let sit for 10-15 minutes.
Preheat oven to 200 ° C. Wipe the mushrooms with a napkin, cut the large ones in half. Peel the shallots and chop coarsely. Disassemble the cauliflower into inflorescences, removing the bottom of the stem.
Place the skin-side chicken pieces and shallots in a deep baking dish and place in the top third of the oven. Bake until golden brown, 15 minutes.
Meanwhile, fry the mushrooms over high heat in a skillet in olive oil, 5 minutes. Pour in the wine, bring to a boil and remove from heat.
Pour the wine-mushroom mixture over the chicken, spread the cauliflower between the pieces. Reduce oven temperature to 160 ° C and bake until chicken is cooked through, about 25 minutes more. Let stand for 7-10 minutes before serving.