Roast chicken with cauliflower puree
This roast chicken recipe features a savory apple and prosciutto stuffing and is paired with creamy cauliflower puree, creating a comforting and flavorful meal. The chicken is roasted until golden brown while the cauliflower is blended into a smooth side dish.
Cook time 55 min
Prep time 15 min
Ingredients:
3 lb whole chicken1 cup bread crumbs
1 apple
3 slices prosciutto
4 shallots
2 garlic cloves
salt & pepper to taste
2 tbsp olive oil
1 cauliflower
3/4 cup chicken gravy
1/3 cup white wine
1 dash salt
Roast chicken is a classic dish that brings comfort and delicious flavors to any dinner table. This recipe for roast chicken with apple seasoning and cauliflower puree combines the savory taste of roasted chicken with the sweetness of apples and the creamy texture of cauliflower puree, making it a delightful dish for any occasion.
Instructions:
Preheat your oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the finely chopped shallots and garlic to the skillet. Sauté for 3-5 minutes until softened and fragrant.
- Add the finely chopped prosciutto and apple to the skillet. Cook for an additional 5 minutes, until the apple is tender and the prosciutto is slightly crispy.
- Remove the skillet from heat and stir in the bread crumbs. Season the mixture with salt and pepper to taste. Set aside to cool slightly.
- Rinse the chicken under cold water and pat dry with paper towels.
- Season the inside and outside of the chicken with salt and pepper.
- Carefully loosen the skin over the chicken breast by sliding your fingers under it. Spoon the apple and prosciutto mixture under the skin, spreading it evenly over the breast meat.
- Rub the remaining tablespoon of olive oil over the outside of the chicken.
- Place the chicken in a roasting pan.
- Pour the white wine into the bottom of the roasting pan.
- Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
- Baste the chicken occasionally with the pan juices to keep it moist and flavorful.
- While the chicken is roasting, bring a large pot of salted water to a boil.
- Add the cauliflower florets and cook for about 10-12 minutes, or until the cauliflower is very tender.
- Drain the cauliflower and transfer it to a blender or food processor.
- Add the chicken gravy and a dash of salt. Blend until smooth and creamy. Adjust seasoning as needed.
- Once the chicken is fully roasted, remove it from the oven and let it rest for about 10-15 minutes before carving.
- Serve slices of the roast chicken alongside a generous scoop of cauliflower puree. Drizzle any remaining pan juices over the chicken for added flavor.
This roast chicken with apple seasoning and cauliflower puree is a hearty and flavorful meal that's sure to impress your family and friends. The combination of tender, seasoned chicken, sweet apples, crispy prosciutto, and smooth cauliflower puree creates a balanced dish that's not only delicious but also visually appealing.
Roast chicken with cauliflower puree FAQ:
The chicken should be roasted for approximately 1.5 to 2 hours at 375°F (190°C). To ensure it's fully cooked, check that the internal temperature reaches 165°F (75°C).
The chicken is done when its skin is golden brown and crispy, and its internal temperature measures 165°F (75°C). A meat thermometer is the best tool for this.
Yes, you can prepare the cauliflower puree a day ahead. Store it in an airtight container in the refrigerator, and reheat it gently before serving.
A standard roasting pan will work well for a 3 lb chicken. Ensure it's large enough to accommodate the chicken without crowding, allowing for even heat circulation.
You can substitute prosciutto with cooked bacon or turkey bacon for a similar flavor. Alternatively, use a vegetarian option like sautéed mushrooms or a plant-based bacon.
Tips:
- Pat the chicken dry before seasoning and roasting to ensure a crispy skin.
- Peeling the apple is optional depending on your texture preference. Leaving the skin on adds a bit of extra fiber to the dish.
- Use a food processor or blender to achieve a very smooth texture in the cauliflower puree.
- Rest the chicken for at least 10 minutes before carving. This helps to retain its juices, making it more moist and flavorful.
- For a richer flavor, deglaze the roasting pan with white wine and add it to your chicken gravy.
Nutrition per serving
4 ServingsCalories 1260kcal
Protein 100g
Carbohydrates 40g
Fiber 8g
Sugar 13g
Fat 80g
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