Category Archives: food and gather

braised chicken with shallots

Braised Chicken with Lemon, Shallots, and Thyme

I’ve been told that there’s a few things you should own by turning 30. A dutch oven is one of them. After a stroll through a big box store, I made a fantastic discovery. A dutch oven from one of my favorite brands at a fraction of the price. You can get yours here. Needless to say, this dutch oven inspired this recipes. Using a whole organic chicken, this chicken is delicious and falls off the bone. With lemon, shallots, and flavors of fresh thyme, this is sure to become a healthy comfort food for fall.

Keep reading for the full recipe after the jump!

braised chicken braised chicken

Braised Chicken with Lemon, Shallots, and Thyme

Serves 4-6

Ingredients:

  • Full chicken
  • 3 organic lemons, cut into slices
  • 3 shallots, peeled
  • 3 garlic cloves
  • 3 sprigs of fresh thyme
  • 1/2 C white wine
  • 2 T kerryfield irish butter
  • 2 T organic extra virgin olive oil

Directions:

Preheat oven to 450 degrees F.

In a dutch oven place extra virgin olive oil. Over medium high heat, begin to braise the pieces of chicken in rounds, browning the skin. Rotate until both sides of chicken are browned. I place 4 pieces of chicken in at a time and then place on the side so the pan won’t be overcrowded. Add shallots and garlic in the drippings from the kitchen and begin to cook. Add sprigs of thyme and lemon. Pour in wine to deglaze the pan. Return chicken to the dutch oven and place in the oven with the lid off. (This will allow excess liquid to evaporate as cooking continues.) Cook for 45 minutes or until the internal temperature of the chicken reads 165 degrees F. Remove chicken and place on a platter tented with aluminum foil. Return pan back to stove and melt butter into the liquid for form a simple sauce. Pour over chicken. Top with freshly ground salt, pepper and thyme to serve.

 

 

roasted carrots and lentils

Roasted Carrots and Lentils

There’s something about hearty food when it comes to the fall. With notes of cinnamon, cumin, and coriander, this recipe boasts more exotic flavors and spices. It a great way to embrace comfort foods and coziness, while still remaining healthy. (We love the addition of turmeric to this recipe for all of it’s health benefits. Before tossing carrots, make sure to put on a pair of gloves so your skin stays clear of yellow dye.) Placed on a large platter, this dish is visually impressive and stretches any food budget for gatherings.

Keep reading for the full recipe after the jump!



Roasted Carrots and Lentils

Ingredients:

  • 2 lb lentils
  • 3 C water
  • 2 lb organic mixed carrots (we love using tri-color blend)
  • 1 C organic whole milk yogurt
  • 3 T organic extra virgin olive oil
  • 1 T turmeric
  • 2 T ground coriander
  • 2 T cumin
  • 2 T cinnamon
  • 1/2 C cilantro
  • 1 small yellow onion, cut into thin rounds
  • 3 garlic cloves, minced
  • torn fresh herbs to garnish, basil, mint, parsley, or cilantro
  • Salt and pepper, to taste

Directions:

Preheat oven to 425 degrees F.

In a medium saucepan place lentils. Cover with cold water by 2 inches. Bring to boil. Once water has come to a boil, reduce heat to medium high. Cook lentils for 25-30 minutes or until slightly firm.

Meanwhile, using cold water rinse carrots. If carrots are organic you can eat the peel. If carrots aren’t organic, peel the skin and trim off the top and bottom. Dry thoroughly with a clean dish towel. Place in a large bowl and turmeric and 1 T of each: coriander, cumin, cinnamon, salt and pepper. Drizzle organic olive oil and toss with spices. Place on a cookie sheet lined with aluminum foil and place in the oven for 25-30 minutes.

Once lentils are cooked, reserve 1/2 C of cooking liquid and place to the side. Drain water off of lentils. In a large skillet, add a drizzle of olive oil and bring to medium high heat. Add thin rounds of onion. Cook until caramelized, around 10 minutes. Add 3 minced cloves of garlic and stir. Pour in 1 T of coriander, cumin, and cinnamon. Stir to toast the spices and deepen their flavor. Add the lentils and cooking liquid, stirring often. Bring back to temperature. Add cilantro, salt and pepper.

To serve: Place lentils on a large platter. Place carrots on top of the bed of lentils. Add a cup of whole milk yogurt. Top with torn fresh herbs. (We chose a combination of cilantro, mint, and basil.) Finish with a drizzle of extra virgin olive oil and freshly ground black pepper.)