Herbed Ricotta Stuffed Chicken In Cider Pan Sauce with Mashed Cauliflower

 

Ingredients:

For the Chicken:

• 1/2 cup whole milk ricotta cheese
• 1/4 cup shredded gouda cheese
• 2 tablespoons chopped fresh thyme, plus more for serving
• 2 tablespoons chopped fresh sage
• 1/4 teaspoon ground nutmeg
• Kosher salt and pepper
• 4-6 skin-on, chicken breasts (about 2 pounds)
• 2 tablespoons extra virgin olive oil
• 3 small shallots, halved
• 4 garlic cloves, smashed
• 1 cup cremini mushrooms, halved (if large)
• 2 tablespoons salted butter
• 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1/2 cup apple cider

For the Mashed Cauliflower:

• 1 large head cauliflower, cut into florets
• 2 cloves garlic, smashed
• 2-3 ounces cream cheese, at room temperature
• 4 tablespoons salted butter

Instructions:

1. Preheat the oven: Preheat the oven to 425°F (220°C). Grease an oven-safe skillet with olive oil.

2. Prepare the cheese mixture: In a bowl, combine the ricotta, gouda, 1 tablespoon thyme, 1 tablespoon sage, nutmeg, and a pinch each of salt and pepper.

3. Prepare the chicken: Loosen the skin of the chicken breasts with your fingertips. Stuff about 2 tablespoons of the ricotta mixture underneath the skin of each breast. Rub the chicken skin with olive oil and season with the remaining thyme, sage, salt, and pepper.

4. Roast the chicken: Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and mushrooms around the chicken. Drizzle olive oil over the mushrooms and season with salt and pepper. Transfer to the preheated oven and roast for 20 minutes, or until the chicken is cooked through.

5. Prepare the sauce: Remove the skillet from the oven and place the chicken and mushrooms on a plate. Place the skillet with the shallots and garlic over medium heat. Add the butter and cook for 1-2 minutes until the butter is browned. Add the white wine and apple cider, bring to a boil over high heat. Boil for about 5 minutes, or until the liquid is reduced by half.

6. Simmer the chicken: Slide the chicken and mushrooms back into the skillet with the sauce. Simmer for 1 minute, then remove from the heat.

7. Make the mashed cauliflower: While the chicken is roasting, bring a large pot of water to a boil. Add the cauliflower florets and cook until tender, about 10 minutes. Drain well.

8. Blend the cauliflower: In a food processor, combine the cooked cauliflower, smashed garlic cloves, cream cheese, and butter. Season to taste with salt and pepper. Pulse until smooth and creamy, about 1 minute.

9. Serve: To serve, spoon the mashed cauliflower onto plates. Add the chicken and mushrooms on top. Spoon over the pan sauce. Garnish with fresh thyme and enjoy!

This dish combines the richness of stuffed chicken with creamy mashed cauliflower and a flavorful pan sauce, making it a delicious and comforting meal.