CHICKEN, CAULIFLOWER & BACON TRAY BAKE

Ingredients:

• 1 tbsp olive oil

• 10g butter

• 1 small cauliflower, trimmed, cut into small florets (about 800-900g)

• 3 rashers bacon, chopped

• 2 cups spinach leaves or silverbeet

• 1/2 cup pouring cream

• 1/4 cup fresh thyme leaves

• 3 spring onion, finely sliced

• 500- 600g chicken thighs, I kept the skin on (more flavour)

• 1 cup mozzarella or tasty cheese (or a mix).

• Salt

• Pepper

Method:

1. Preheat oven to 180 degrees. Have a casserole dish ready - about 2 litres capacity.

2. Place a large fry pan on high heat and add some olive oil. Add the chicken thighs to the pan, add some salt and pepper to each one and fry on each side for about 3-4 minutes to get nice and golden. Continue in batches until finished. Set aside.

3. 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 spinach and silverbeet to the pan and stir for 1-2 minutes. Remove from the heat and add the cream, thyme and spring onion.

4. Pour the cauliflower mix into the casserole dish. Assemble the chicken pieces in a layer over the top. Season well and sprinkle over the cheese.

5. Bake for 20-25 minutes. Enjoy!!!

Tip: When frying off the chicken, don’t overcrowd the pan, the chicken will stew and you won’t get a lovely, golden crispness.