Chicken Fricassée with Mushrooms over Cauliflower Mash Creamy Chicken and Mushrooms with Cauliflower Mash

Bring a large pot of salted water to a boil and cut the cauliflower into florets.

Add the cauliflower to the boiling water and cook for 10 minutes until very tender, then drain.

Meanwhile, season the chicken thighs with salt and pepper. Melt half the butter in a large skillet over medium-high heat and brown the chicken for 5 minutes per side until golden, then transfer to a plate.

Add the remaining butter, sliced shallot, and quartered mushrooms to the skillet. Cook for 4 minutes until the mushrooms are golden and their liquid has evaporated.

Return the chicken to the skillet, pour in the chicken broth, and add the thyme. Simmer covered for 15 minutes until the chicken is cooked through.

Stir in the heavy cream and simmer uncovered for 3 minutes until the sauce lightly coats a spoon.

Mash the drained cauliflower with the remaining butter, salt, and pepper until smooth. Serve the fricassée over the mash.