Creamy Garlic Chicken Thighs with Cauliflower and Broccolini

This dish features succulent chicken thighs cooked in a rich, creamy sauce made with sour cream and milk, complemented by roasted cauliflower and broccolini. The textures of tender chicken and crisp vegetables, combined with a hint of garlic and fresh basil, create a delightful meal that balances traditional comfort with a modern twist. Perfect for a family dinner, this recipe is both satisfying and appealing.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 cup milk
• 1/2 cup sour cream
• 1 head cauliflower, cut into florets
• 1 bunch broccolini, trimmed
• 1 red onion, sliced
• 1 brown onion, diced
• 4 cloves garlic, minced
• 2 spring onions, chopped
• 1/2 cup fresh basil leaves, chopped
• 1 birds eye chilli, finely chopped (optional)
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 200g mushrooms, sliced
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon dried oregano
• 1 teaspoon rosemary
• 1 bay leaf
• 1 cup chicken stock
• 1 tablespoon lemon juice
• Parmesan cheese, for serving

Instructions:

1. Preheat the oven to 200°C (400°F).
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add to the skillet, skin side down. Sear until golden brown, about 5-7 minutes, then flip and cook for another 5 minutes. Remove chicken and set aside.
3. In the same skillet, add the butter, diced brown onion, and garlic. Sauté until softened, about 3-4 minutes.
4. Add the cauliflower florets, diced potatoes, celery, and sliced mushrooms to the skillet. Stir to combine and cook for another 5 minutes.
5. Pour in the chicken stock and add the bay leaf, oregano, rosemary, and birds eye chilli. Bring to a simmer.
6. Return the chicken thighs to the skillet, skin side up. Spoon some of the vegetables and liquid over the chicken.
7. Transfer the skillet to the oven and roast for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
8. In the last 5 minutes of cooking, add the broccolini to the skillet.
9. Once done, remove from the oven. Stir in the milk, sour cream, lemon juice, and fresh basil. Adjust seasoning with salt and pepper as needed.
10. Serve hot, garnished with chopped spring onions and grated Parmesan cheese.