It’s Sunday, it’s cold, windy, mommy slept in and my family is now hungry. All roads lead to a roast… But I only have chicken that’s roasteable in my fridge, unless I defrost something else which will take hours. So chicken it is. Fortunately it’s been marinating in my husband’s secret marinade for the last 48 hours; pure co-incidence. It was meant to be Friday dinner but I got lazy and we ate hot dogs, so now it’s for Sunday lunch😊.
Hubby currently in the dog box (again), so instead of his roast potato side, I’m serving our roast with mine and my son’s favorite: rice. 2 against 1: we win!
Also accompanied by a broccoli and cauliflower bake, every Sunday lunch meal needs veg and this is a perfect way to hide veg from my cheese obsessed son.
What do you need?
bouquet of cauliflower
bouquet of broccoli
60g of cheddar cheese
250ml of milk
4 tbs of flour
salt & pepper
chicken thighs and drumsticks marinated in 75ml dry white wine, 25ml berry juice, 1 tsp chili flakes, salt & pepper, 1 tsp oregano, 1 tsp paprika. Marinated over 48 hrs.
What to do?
Cooking time +-30 minutes.
Preheat oven at 220 degrees.
Let’s start with the cauliflower and broccoli bake as it takes the most time and effort. Cut broccoli and cauliflower into little bouquets, grate cheese.
Start with a roux: In a non-stick pot, add 25 ml of olive oil. When hot, add 3 tbs of flour and mix well. When it starts to brown, add milk slowly while whisking, preventing the formation of lumps. Until all the milk is in. When it starts to bubble, season with salt & pepper. My little secret is: for the saltiness, I add half salt and half aromat. Then add half your grated cheese. This whole process should be about 10 minutes. If your sauce is too thin, sprinkle the other 1 tbs of flour, if too thick, add more milk and whisk until smooth.
Now in an oven dish/ roasting dish/ casserole dish, throw in your cauliflower and broccoli. Season with salt & pepper. Then add the roux on top of the veg, sprinkle with the rest of the cheese and into the oven for 15 minutes.
Then the chicken. It’s been marinating for a while in an acidic marinate and this tenderizes it adding moisture but also breaks down muscle fibers of the chicken and decreases cooking time.
Remember one of the most important things in the kitchen is time management, which I still suck at 😌. But everything should be done around the same time.
When the chicken is done, take it out of the stove and out of the pan. Place the pan with the marinate liquid and chicken drippings on the stove with 1 tsp of cornflour to thicken the sauce. In 3 minutes, taste and season accordingly. Then strain the sauce to have a velvety gravy as your end product.
We are done👍🏾.
Dish up and serve.
So rustic and delicious and does not take your whole Sunday! Perfect lunch to make after church or if you’ve spent your Sunday sleeping in, like me. Before you judge 😠, I was on call( which means actually working the whole time in South Africa) for the whole of Saturday; day and most of the night. So I think I’m forgiven 😊.
On a serious and delicious note; this was a stress free meal, that my whole family enjoyed. My ‘hiding veg mission’ : very successful! 👍👏