here's a recipe that works especially well for those of you who prepare meals a week at a time. match this chicken with a few different vegetables (in this case, sautéed kale) and bam, you have a few different meals just like that.
this is a classic roasted chicken that is inspired by cold autumn weather that makes cream of mushroom soup enticing. the sauce here is made from blending the liquid from cooking the chicken and chicken infused mushrooms.
the sautéed kale here is a made with shallots and garlic for a classic, yet slightly sweet flavor.
(click on any of the photos for the complete recipe)
dry the chicken well and place the thighs skin side up in a large roasting pan.
season with salt and pepper, then add ghee, aleppo pepper, mushrooms, carrots, and almond milk.
roast in the oven uncovered at 450F for about 45 minutes, until the internal temperature is about 175F, then finish if off in the broiler for about 3-5 minutes.
be patient with the shallots and garlic - go for low to medium heat and cook in butter until they brown evenly.
add the cauliflower and kale sequentially.
plate in the following order: kale and carrots, chicken, sauce, then top with some grated pecorino romano cheese.