Chicken HomeCooked

Roast Chicken with Mushroom Sauce and Cauliflower Puree

November 25, 2015

It’s been exactly four months since I wrote my last post here! Isn’t it amazing how, if you let it happen, life just takes over and slowly creeps into the crevices of your passions! Anyway, Thanksgiving is just a few days away and Christmas is not too far either. So, I thought of digging into my treasure trove of pending posts (shameless, aren’t I?) and bringing this particular one up.

Now, I’ve been roasting chicken and making a cauliflower puree since sometime now. But, I hadn’t done it this way. Today’s recipe is a beautiful Roast Chicken Leg on a bed of Cauliflower Puree with a side of blistered tomatoes, a fresh bell pepper salad, and a butter roasted potato – all of this topped with a simple mushroom sauce. The chicken has been roasted with the skin on since I wanted to experiment with it. But you can roast it without the skin – just reduce the amount of butter used.

Print Recipe
Roast Chicken with Mushroom Sauce and Cauliflower Puree
Roast chicken is the ideal weekend meal...
Course main course
Prep Time 60 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Roast Chicken
Mushroom Sauce
Cauliflower Puree
Course main course
Prep Time 60 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Roast Chicken
Mushroom Sauce
Cauliflower Puree
Instructions
  1. Preheat the oven to 180 C. Mix all the marinade ingredients together (except for the butter and chicken, of course).
  2. Spread the marinade all over the chicken and putting your fingers under the skin, ease it off the flesh slowly and rub the marinade under it as well.
  3. Then, put in the cold cubes of butter under the skin and spread it evenly. Keep the chicken aside for atleast 30 minutes before cooking. Make the rest of the sides in the meanwhile.
  4. Place the chicken skin-side down in a hot frying pan and allow the skin to sizzle and become slightly golden in colour.
  5. When you are ready to roast the chicken, place it in a roasting pan, and drizzle over some olive oil to grease it and cook it in the oven for atleast 30-40 minutes. Ensure that the skin is golden brown and the chicken is cooked thoroughly. Feel free to pick the meat near the bone to check if its done.
  6. Let the chicken rest for at least 10-15 minutes.
  7. Mushroom Sauce: Saute the onion and garlic in the oil till translucent. Then add the button mushrooms. And, saute on a medium heat. Once the mushrooms are slightly golden on the side add in the flour and mix well.
  8. Then put in the chicken stock and let it simmer till it all comes together.
  9. Put in the roast juices and mix in the cream. Adjust the seasoning and keep aside.
  10. For the Cauliflower Puree: Put the milk in the saucepan and add the cauliflower. Keep the heat on low to medium and cover.
  11. Once the cauliflower is tender and the milk is reduced, use a stick blender and puree well.
  12. Pass the puree through a strainer, add the seasoning and keep aside.
  13. To assemble the chicken, smear a dollop of the puree on the plate, and place the chicken on top. Place the blistered tomatoes on the side along with the salad*. And pour over the mushroom sauce. Top with the chopped parsley and serve.
  14. *If you're going skinless, reduce the amount of butter, ensure it is at room temperature and smear it with the rest of the marinade.
  15. *Chicken stock should be made using the carcass or bones of the chicken with some aromatics like garlic, onion, carrot and celery. Caramelise the whole lot and then add water and let it reduce. Take it off the stove and strain it.
  16. *To blister the tomatoes, heat a pan and add a little oil. place the whole cherry tomatoes and saute till they are blistered and then season.
  17. *For the bell pepper salad, chop up the bell peppers and add a honey-lemon vinaigrette and toss with seasoning.
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8 Comments

  • Reply Uxey November 25, 2015 at 19:30

    Looks to-die-for! Yum! I’ve been roasting/baking chicken for a while now..I think I should use this Cauliflower purée on the side too. I think that’s the only way cauliflower will make it into my diet!

  • Reply Mindbloggin November 26, 2015 at 18:46

    Your blog reminds me of Julie and Julia! Will try your recipes when I get to a Kitchen. Keep blogging.Cheers!-Alwyn Lobo-

  • Reply Shanti November 26, 2015 at 19:59

    Thank you Alwyn! Means a lot to hear that!

  • Reply Shanti November 26, 2015 at 19:59

    Thanks Uzey! Cauliflower Puree is awesome!

  • Reply Mayuri November 27, 2015 at 16:19

    Cauli Flower puree is in mind since I met you in Westin..But I haven’t tried it yet. Soon for sure 🙂

  • Reply Shanti November 27, 2015 at 16:22

    Mayuri! You must. And I still remember romi telling us about truffle oil! Seems like ages ago!

  • Reply Sanyukta R Bhasin January 8, 2017 at 11:37

    I made this dish and it looks a little time consuming but did not require too much of an effort at all! The flavours of chicken, purée and sauce blended in so well. More than a perfect dish. My husband went nuts too after eating this! Cannot wait for this dish of Shanti to hit a 5 star restaurant soon! Great going!!!

  • Reply Shanti Petiwala January 11, 2017 at 05:53

    Thank you so much Sanyukta! Means so much to hear these words!

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