Garlic Parmesan Chicken With Cauliflower Mash

Name: Garlic Parmesan Chicken With Cauliflower Mash
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) butter; 1 tbsp (15 mL) Italian seasoning; ½ tsp (2 mL) salt; ⅛ tsp (0.5 mL) ground black pepper; 1 tbsp (15 mL) olive oil; 2 lbs (1 kg) bone-in chicken thighs (4 each); 1 large head cauliflower, trimmed and cut into medium-sized florets (about 2 lbs/1 kg); 4 cloves garlic, pressed; 2 tbsp (30 mL) freshly chopped parsley; 2 tbsp (30 mL) grated Parmesan

Classic flavors of garlic and Parmesan blend well in this one-pot chicken and cauliflower mash meal.

Ingredients

1 tbsp (15 mL) butter
1 tbsp (15 mL) Italian seasoning
½ tsp (2 mL) salt
⅛ tsp (0.5 mL) ground black pepper
1 tbsp (15 mL) olive oil
2 lbs (1 kg) bone-in chicken thighs (4 each)
1 large head cauliflower, trimmed and cut into medium-sized florets (about 2 lbs/1 kg)
4 cloves garlic, pressed
2 tbsp (30 mL) freshly chopped parsley
2 tbsp (30 mL) grated Parmesan

Directions

Combine the Italian seasoning, salt, and pepper in a small bowl. Season both sides of the chicken with the seasoning blend.
Heat the oil and butter in a large skillet over medium heat for 2-3 minutes. Brown the chicken, skin-side down, for 4–5 minutes, or until the chicken is golden brown. Remove the chicken from the pan and set aside.
Add the cauliflower and pressed garlic to the Deluxe Home & Away Slow Cooker and stir to combine. Top with the chicken and cover. Cook on LOW for 6 hours or on HIGH for 3 hours.
Remove the chicken. Drain the cauliflower in a colander and return it to the slow cooker. Mash the cauliflower and season to taste with salt and pepper. Place the chicken on top. Top with chopped parsley and Parmesan cheese.

Yield:

4 servings

Nutrients per serving:

U.S. Nutrients per serving (1 chicken thigh and ½ cup/125 mL mashed cauliflower): Calories 310, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 155 mg, Sodium 490 mg, Carbohydrate 12 g, Fiber 4 g, Sugars 5 g. Protein 31 g

Cook's Tips:

You can swap the bone-in chicken with boneless, skinless chicken thighs.

Substitute the cauliflower with 1½ lbs (750 g) quartered “B” size (mini) red potatoes. When mashing, add milk, butter, and salt to taste.

This recipe can also be made in the Rockcrok^® Everyday Pan. Use 2 chicken thighs and only half of the seasoning. Follow the rest of the recipe as directed.