Chicken w/Pureed Cauliflower and Carrots
1lb Chicken Thighs (bone in, skin on)*
2 Slices Thick-Cut Bacon
1 Medium Yellow Onion, peeled and sliced
6 Garlic Cloves, peeled and chopped
1lb Carrots (or other root vegetable), peeled and chopped
1 Head of Cauliflower, cut into florets
2 Cups Organic Chicken Broth
Sea Salt and Pepper, to taste
*Chicken (bone in, skin on chicken thighs are necessary in order to produce a moist dish...chicken breasts will simply dry out) is browned (skin will be brown and crispy, but the inside will still be rare) in bacon fat or EVOO and then removed from the pan. Use chicken breasts and omit the bacon, for a lighter version.
Sauteing onions in bacon fat (from two slices of hickory smoked bacon):
- Add the onions, garlic, carrots (and/or any other root veggies you'd like to add), and cauliflower to the crockpot or dutch over (I use a dutch oven). Cook the veggies over medium heat for about five minutes and then nestle the chicken back into the pot, between the veggies.
- Add chicken stock (Pacific Natural Organic Free Range Chicken Broth) and bring to a simmer. Cook for one hour, over medium heat.
- Before serving, remove the chicken from the pot and set aside.
- Heat 2 T. olive oil, in a separate saute pan, over medium-high heat. Once hot add the chicken thighs, skin-side down. Cook until the skin is crisp and brown, about 3-5 minutes (see above picture). While the chicken is browning, puree the veggies with a little of the cooking liquid to create a smooth, creamy consistency.