500–600gchicken thighsI keep the skin on for more flavour
sea salt & cracked black pepper
10gbutter
1headcauliflowerabout 800–900 g, trimmed & cut into small florets
3bacon rasherschopped
2cupssilverbeetor spinach leaves
1/2cuppouring cream
1/4cupthyme leaves
3spring onionsfinely sliced
1cupmozzarella cheeseor tasty cheese, grated
Instructions
Preheat the oven to 180°C conventional (180°C fan-forced).
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.
500–600 g chicken thighs, sea salt & cracked black pepper, 1–2 tablespoons extra virgin olive oil
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.
1–2 tablespoons extra virgin olive oil, 10 g butter, 1 head cauliflower, 3 bacon rashers, 2 cups silverbeet, 1/2 cup pouring cream, 1/4 cup thyme leaves, 3 spring onions
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.
