Sunday, December 11, 2016

Chicken with Cauliflower

Tonight I decided to do something different with cauliflower. My go to prep is usually to roast it but decided to incorporate into the dish tonight kinda like a stew of sorts.

Pkg of bone in chicken thighs, skinned
28 oz can diced tomatoes
Salt and pepper
3 garlic cloves, sliced
Red wine vinegar
Olive oil
1 onion sliced
Cinnamon and thyme 1/2 t each
1/2 head large cauliflower broken into florets and then sliced a bit
Feta cheese (optional)

In large Dutch oven, brown the thighs in a little olive oil five minutes each side.
Remove to plate. Pour out the oil and ad 2 T of red wine vinegar to hot pot. stir a bit and then add a bit of olive oil and sliced onion. Stir over medium heat and slowly cook onions for about ten minutes. Then add the garlic for a few minutes and the tomatoes, salt, pepper and spices. Add the chicken back in. Add just enough water to barely cover the chicken, bring to simmer, cover and cook 20 minutes. Add the cauliflower and cook another 20 minutes. Serve over grains sprinkled with the feta if that sounds good.

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