MUSHROOM CHICKEN WITH SAUTÉED KALE (GF)

MUSHROOM CHICKEN WITH SAUTÉED KALE | serves 10 |

INGREDIENTS

  • 7 lbs chicken thighs
  • 2 tsp ghee
  • 1 tsp sea salt
  • 100 g shiitake mushrooms
  • 200 g cauliflower florets
  • 1 tbsp black pepper
  • 1 tsp aleppo pepper
  • 8 (61g) medium carrots (61g)
  • 0.25 cup unsweetened almond milk
  • 2 tbsp unsalted butter
  • 1 lb fresh kale
  • 100 g shallots
  • 6 cloves garlic
  • 5 tbsp grated pecorino romano

STEPS

MUSHROOM CHICKEN

  1. preheat the oven to 450F
  2. dry the chicken and place the pieces skin side up in a large roasting pan
  3. season with salt and black pepper
  4. sprinkle aleppo pepper on top
  5. add a small dollop of ghee on each of the pieces of chicken
  6. place the carrots around the chicken, wherever they fit
  7. pour the almond milk into the the pan such that there is a thin layer at the bottom of the pan
  8. add the mushrooms on top of the chicken
  9. cook the chicken uncovered for about 45 minutes until the internal temperature gets to about 175F
  10. place the chicken in the broiler for about 3-5 minutes, until the skin is crispy and brown
  11. remove the mushrooms and the pour out all of the liquid into a blender
  12. blend the mushroom and liquid mixture - this will be your sauce

SAUTEED KALE

  1. heat butter in a large pan
  2. add sliced shallots and garlic and cook on low to medium heat until brown and slightly caramelized
  3. add cauliflower florets and brown
  4. salt and pepper to taste
  5. add the kale and cook covered on medium heat until the leaves become a dark green color and soften

PLATING

  1. plate the kale and carrots first
  2. place a piece of chicken on top
  3. generously spoon some of the sauce on top of the chicken
  4. top with a little bit of grated pecorino romano cheese