A delightful slow-cooked Sunday dinner featuring marinated chicken seasoned with wine vinegar, lemon juice, fresh herbs, and served with roasted carrots and cauli-risotto made of cauliflower, mushrooms, and parmesan cheese.
1: Marinate the chicken in white wine vinegar, lemon juice, fresh basil, rosemary, pink sea salt, ground pepper, and seasoning.
2: Bake the marinated chicken at 400 degrees Fahrenheit for an hour.
3: For the cauli-risotto, rice the cauliflower and simmer it with mushrooms and spices in chicken broth.
4: Add parmesan cheese to the cauli-risotto once the cauliflower is soft.
5: Roast the carrots to accompany the dish.
