Angolan Chicken with Cauliflower Gratinada

1

Preheat the oven to medium temperature

Place the chicken in a baking dish and butter it

Add the herbs, salt, and pepper

Put it in the oven for an hour and ten minutes, basting with pan juices from time to time, or until the meat is tender

2

Transfer the chicken to a serving platter

Remove any excess fat from the baking dish and transfer it to a saucepan

Add 3/4 cup of water

Simmer over low heat until the liquid reduces by half

Strain through a fine-mesh sieve and reserve

Cauliflower Gratinada

1

Separate the cauliflower into florets and cook in 4 liters of water with six tablespoons of salt for 20 minutes, or until slightly tender

2

Drain and place in a bowl with ice water

3

Simmer chicken broth over medium heat for 30 minutes, or until it reduces to 3/4 cup

Heat heavy cream to the point of boiling

Let it cool separately

4

Once cooled, mix well the heavy cream, chicken broth, eggs, Porto wine, cheese, and Parmesan cheese

5

Preheat the oven to high temperature

Arrange cauliflower in a baking dish and top with the creamy mixture

Put it in the oven until the top is golden brown

6

Serve the sauce over the chicken and cauliflower.