Chicken, Cauliflower & Bacon Tray Bake
Chicken, Cauliflower & Bacon Tray Bake
Ingredients
- 1–2 tablespoons extra virgin olive oil
- 500–600 g chicken thighs I keep the skin on for more flavour
- sea salt & cracked black pepper
- 10 g butter
- 1 cauliflower about 800–900 g, trimmed and cut into small florets
- 3 bacon rashers chopped
- 2 cups silverbeet or spinach leaves
- 1/2 cup pouring cream
- 1/4 cup thyme leaves
- 3 spring onions finely sliced
- 1 cup mozzarella cheese or tasty cheese, grated
Instructions
- Preheat the oven to 180°C.
- Place a large frying pan over high heat and add some olive oil. Add the chicken thighs to the pan, season with salt and pepper and cook on each side for about 3–4 minutes until nice and golden. Continue in batches until finished. Set aside.
- Add some more olive oil and the butter to the same pan and heat for 1–2 minutes. Add the cauliflower and bacon to the pan and cook, stirring for about 8–10 minutes. Add the silverbeet or spinach to the pan and stir for 1–2 minutes. Remove from the heat and add the cream, thyme and spring onion.
- Pour the cauliflower mix into a 2 litre casserole dish. Assemble the chicken pieces in a layer over the top. Season well and sprinkle over the cheese.
- Bake for 20–25 minutes. Enjoy!
Notes
When frying off the chicken, don’t overcrowd the pan, the chicken will stew and you won’t get a lovely, golden crispness.
Nutrition
Calories: 2417kcalCarbohydrates: 42gProtein: 129gFat: 195gSaturated Fat: 77gPolyunsaturated Fat: 25gMonounsaturated Fat: 77gTrans Fat: 1gCholesterol: 776mgSodium: 1809mgPotassium: 3246mgFiber: 14gSugar: 13gVitamin A: 3525IUVitamin C: 303mgCalcium: 892mgIron: 9mg
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