yield: 4 SERVINGS
prep: 20 MINUTES
cook: 35 MINUTES
total: 55 MINUTES
5 cups cauliflower florets
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
6 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
2 medium shallots, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
1 3/4 cups chicken broth
1/4 cup dry white wine*
4 cups baby spinach
1/4 cup freshly grated Parmesan
1/2 cup half and half
Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place cauliflower in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 20-25 minutes, or until golden brown.
Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken broth and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the Dutch oven.
Bring to a boil; reduce heat and simmer, covered, until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 15-20 minutes. Remove chicken and keep warm.
Stir in spinach, Parmesan and half and half until the spinach has wilted, about 3 minutes. Stir in cauliflower until heated through, about 1-2 minutes. Return chicken to the Dutch oven.
*Chicken broth can be used for white wine as a non-alcoholic substitute.