I went to the Farmer's Market this weekend and to my delight, what did I find? Chicken is BACK! We took a looooooong hiatus from chicken due to its seasonality, so I snapped those babies right up and took them home for a delectable dinner. This recipe is simple because well-raised chicken speaks for itself.
For the Chicken:
1T salt
1T chopped fresh parsley
1t pepper
3T butter
Instructions:
Preheat oven to 350
Rinse the chicken and pat it dry
In a cast-iron skillet, melt the butter and brown the whole chicken on three sides. Flip back side-down and sprinkle with salt and herbs.
Bake at 350 for 45 minutes to an hour or until juices run clear.
Fresh asparagus might very well be a different species from the grocery store variety. It is sweet and flavorful. there is no need to peel because it is so soft and fresh to begin with!
Asparagus:
1 large bunch of asparagus, cut into bite-size pieces
Tops of 1 fennel bulb, chopped
2 cloves garlic
1/2 cup white wine
Instructions:
When chicken is cooked, remove from skillet and place on cutting board.
Heat drippings on the stove and add fennel, garlic, and asparagus.
Cook vegetables in drippings until they are beginning to become green and soft.
Add wine and cook another few minutes. When the asparagus becomes bright green, remove from heat and serve.
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