For the main course, begin with chicken leg quarters. Use your knife to remove the thigh and drumstick bones, careful to avoid removing too much meat when taking out bones.

To the now boneless chicken leg quarters, spread some wholegrain mustard on the inside of the chicken, add some salt to taste, a slice of swiss cheese, and your basil leaves. Then, the leg quarter up and tie with kitchen twine to hold the rolled-up shape in place. Replace with your other chicken quarter.

In a large skillet, add enough oil to coat the bottom. Season the chicken all over with salt and sear in the hot skillet on all sides for about two minutes. Once nicely browned on all sides, place the pan with chicken now skin-side up into the oven set to 400ºF for about 15-20 minutes or until cooked all the way through.

To make the cauliflower puree, separate the florets from a medium head of cauliflower and boil them for about 8-10 minutes or until very soft. Strain the florets but save the water and place them in a blender with salt and nutmeg (freshly grated if possible). Begin blending, adding a little bit of water just until it begins to blend easily. Start adding your butter about a tablespoon at a time with the blender going until all your butter is added.

To make the chimichurri, finely chop your fresh parsley, Fresno chili, the zest and juice of a lemon, your grated cloves of garlic, and cover with your best olive oil. Season to taste with salt and pepper and mix until thoroughly combined.

For plating, remove the kitchen twine from your chicken and slice into three evenly sized rounds. Lay a thick dollop of your cauliflower puree onto the plate on one end and with the back of your spoon spread it in one swoop to the other end. Add your three rounds of chicken, spoon on your chimichurri, and optionally garnish with some herbs.