When I cook dinner it’s usually done in a bit of a frenzy. I am really bad at planning ahead, you see, and therefore I am normally stuck with whatever I have in the fridge that day, to produce dinner and photograph the food you see in these photos.
My recipes are really about the food we eat on a daily basis. Making this challenge even more, erm, challenging – is the fact that my husband dislike vegetables (and a ton of other stuff) and I have a very fussy preschooler…
Despite all these demands I am grateful to have the time at home to actually cook lunch and dinner for my family. I still want to get it over and done with though….
So, this recipe of Crispy Chicken in Creamy Mushroom Sauce with Cauliflower Mash, came to be the perfect low carb dinner that was easy and simply the way I like it. For the man, fluffy basmati rice had to replace the cauliflower or else I might end up with it spilled over my head..
How easy you ask? VERY!
I am also beginning to enjoy mushrooms and not only because they are delicious, but simply because it is Autumn, and that’s when mushrooms flourish.
Yeah, we eat a lot of chicken. I personally love roasting chicken. The Barbeque and Paprika Chicken with Gremolata has become a firm favorite and this Lemon and Herb Chicken as well. If you like a sauce with your chicken you can try Roast Chicken in Chilli, Garlic and Cream – pretty similar to this one from today. Ok, that’s it! Have a good week everyone!
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | servings |
- 8 chicken pieces
- olive oil to rub chicken
- salt and black pepper to season
- 2 tablespoons butter
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups mushrooms chopped
- 1/2 cup white wine
- 30 ml fresh cream
- handful chopped parsley
- truffle oil to serve
- 1 cauliflower head
- 4 tablespoons butter
- salt and black pepper to season
Ingredients
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- First off, preheat the oven to 200 degrees Celsius and arrange the chicken pieces in an oven safe baking dish.
- Rub with olive oil and season generously with salt and black pepper.
- Roast in the oven until crispy – for about 40 minutes at 180 degrees Celsius.
- Meanwhile, in a saucepan heat the butter and saute the onion and garlic until translucent.
- Add the mushrooms and fry until dry.
- Deglaze the pan with the wine, add the cream and parsley and leave to reduce until desired thickness.
- For the cauliflower mash – steam the cauliflower florets of one head until soft. Blend in a food processor with butter and seasoning.
- Serve the crispy chicken with mushroom sauce and cauliflower mash.
