Chicken With Cauliflower and Olives |
|
 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 2 |
|
I found this recipe on and tucked it away here for safe-keeping. It's originally called: Poulet au Choufleur. My family is from France, so I'm always on the lookout for a good French-inspired dish. NOTE: Marinate the chicken at least one hour or overnight. Ingredients:
4 bone-in chicken breasts |
1 teaspoon honey |
1 small shallot, very finely chopped |
1/2 cup extra virgin olive oil |
1/4 cup fresh lemon juice |
1 cup nicoise olive, cut in half and pitted |
4 -5 garlic cloves, germ removed and thinly sliced |
1 small head cauliflower, broken into florets |
salt & freshly ground black pepper |
Directions:
1. Prepare the marinade: mix the honey, shallot, olive oil, lemon juice, olives and garlic together.
2. Place the chicken breasts in a glass baking dish. Pour the marinade over the chicken, turning to completely coat. Marinate at least 1 hour or overnight.
3. Preheat the oven to 475°F.
4. Remove the chicken from the refrigerator. Place the cauliflower florets around the chicken and spoon over the marinade. Season with salt and pepper.
5. Place in oven and bake for 20 minutes. Reduce heat to 375F and roast for another 25-35 minutes or until the chicken is done.
6. To serve:.
7. Place a chicken breast on each of 4 plates. Add some of the cauliflower and spoon over the sauce. Serve.
|
|