Ingredients
- 5 cups cauliflower florets
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- 2 medium shallots, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 ¾ cups chicken broth
- ¼ cup dry white wine*
- 4 cups baby spinach
- ¼ cup freshly grated Parmesan
- ½ cup half and half
Instructions
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Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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Place cauliflower in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
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Place into oven and bake for 20-25 minutes, or until golden brown.
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Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
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Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
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Whisk in flour until lightly browned, about 1 minute.
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Stir in chicken broth and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the Dutch oven.
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Bring to a boil; reduce heat and simmer, covered, until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 15-20 minutes. Remove chicken and keep warm.
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Stir in spinach, Parmesan and half and half until the spinach has wilted, about 3 minutes. Stir in cauliflower until heated through, about 1-2 minutes. Return chicken to the Dutch oven.
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Serve immediately.
