Bay and Roasted Garlic Chicken with Light Cauliflower-Artichoke Cream, Served with Lemon Asparagus and Mushrooms

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the cauliflower, artichoke hearts, and 4 whole garlic cloves with 1 1/2 tbsp (22 ml) olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20 minutes, stirring halfway through, until the cauliflower is tender with golden edges.

2. 2

   Meanwhile, pat the chicken breasts dry. Season them with the crushed bay leaves, half of the thyme, 3/4 tsp salt, and 1/2 tsp black pepper, rubbing well on both sides.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1 tbsp (15 ml) olive oil and sear the chicken for 2 to 3 minutes per side, until golden. Transfer the skillet to the oven and cook at 220 °C / 425 °F for 8 to 12 minutes, or until the center reaches 74 °C / 165 °F. Remove and let rest for 5 minutes.

4. 4

   In a medium saucepan over medium heat, melt 1 tbsp (14 g) butter. Add the shallot and 2 minced garlic cloves; cook for 2 minutes without browning too much. Stir in the roasted cauliflower, roasted artichokes, and the peeled roasted garlic cloves. Pour in the chicken broth and heavy cream, then cook for 3 minutes.

5. 5

   Transfer the cream mixture to a blender or process with an immersion blender along with the Parmesan. Blend until very smooth. Adjust with salt and black pepper to taste. Keep warm over very low heat.

6. 6

   In another large skillet, heat the remaining olive oil and remaining butter over medium-high heat. Add the mushrooms and cook for 4 minutes. Add the asparagus, the remaining minced garlic, the rest of the thyme, a pinch of salt, and black pepper, and sauté for 3 to 4 minutes more until the asparagus is tender-crisp.

7. 7

   Turn off the heat for the vegetables and add the lemon zest and lemon juice. Toss well to coat the asparagus and mushrooms.

8. 8

   To serve, spread the light cauliflower-artichoke cream onto each plate. Top with one chicken breast and serve with the lemon asparagus and mushrooms. Serve immediately.