Roasted Chicken with Black Garlic Mushroom Sauce
A lighter take on a classic chicken and potatoes, this dishes swaps cauliflower and uses the rich flavors of mushroom and garlic to add a sauce that will leave you wondering-gravy who?
Garlic, Garlic, Garlic!!! This was an exciting challenge for me because it was my first time cooking with black garlic. As the name of this blog clearly suggests, I’m a huge garlic fan, I just have not dabbled with many varieties. To try and showcase the garlic flavor the best I could within a dish, I added it to the skillet later in the process than I normally would add garlic, to act a bit more as a finishing flavor. Additionally, I wanted to keep the sauce fairly light, and while it packs a lot of flavor with the mushrooms and soy, the garlic really came through. If you don’t have black garlic, this dish would still be fantastic with any of this heavenly vegetable!
Lighten up! Lately I have seen more and more places offering cauliflower substitutes, cauliflower crusts in stores, cauliflower nuggets on menus-you name it, there’s probably a way to make a cauliflower version. Some fads I’m ok to see pass (move along acid wash jeans and jelly shoes :-)), but this one I am happy to embrace! When you are looking for a hearty dish, the mashed version of the versatile vegetable is a fantastic substitute that is also neutral enough to take on other flavors-think garlic and cheese, or sour cream and chive, which just add to the ways to creatively use it. Testimony to the flavor here-the tester kitchen did not know it was cauliflower mash!
This recipe came from a Tour of the Markets challenge, where I try to use seasonal produce in a fun and creative way. If you haven’t been following along, check out past tours and recipes here!
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Roasted Chicken with Black Garlic Mushroom Sauce
Equipment
- Immersion blender
- Baking sheet
- Sauce Pot
- Skillet
- Kitchen knife
Ingredients
Sauce
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 cup Vegetable Stock
- 2 cloves Black Garlic could use regular, or black garlic paste
- 1 cup Mushrooms I used Baby Bella
- 1/4 cup Heavy Whipping Cream
- 2-3 dashes Soy Sauce or Liquid Aminos
Mashed Cauliflower
- 1/2 head Cauliflower about 3 cups of florets
- 2 tbsp Butter
- 1/4 cup Heavy Whipping Cream
- Optional-a few tbsp of parmesan cheese
Chicken
- 2-4 thighs Chicken
- 1 sprig Fresh Thyme
- 2 tsp Olive Oil
- Salt and Pepper to taste
Instructions
Chicken
- Preheat the oven to 350. On baking sheet, place your chicken thighs.
- Drizzle with olive oil, and season with thyme, salt and pepper, coating the skin thoroughly.
- Bake for about 30-40 minutes until cooked through. Skin should be crispy for added flavor and texture.
Mashed Cauliflower
- In a large saucepan, add florets of cauliflower with about half covered with water. Place a lid on and steam (about 10 minutes).
- Once cauliflower is tender, drain water and add in cream, butter, salt and pepper.
- Using an immersion blender, puree the cauliflower until it has a smooth, mashed potato like consistency. Variations here would be to add cheese, garlic, or fresh herbs (a personal favorite is thyme and parm!).
Black Garlic Sauce
- While everything is cooking, take the skillet and warm the olive oil and butter. Add in your mushrooms and allow to cook down a bit.
- When mushrooms have started to caramelize, add the garlic and soy sauce, stirring together well.
- Pour in the vegetable stock and turn heat down lower. Slowly combine heavy cream and let simmer while working on the other steps. Salt and pepper to taste.
- Plate chicken over the mashed cauliflower, top with sauce and enjoy! Great garnished with a little additional fresh thyme!
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