1 whole chicken (3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
2 fennel bulbs, fronds removed, bulbs cut into 1-inch wedges
4 shallots, halved lengthwise
1/2 cup fresh sage leaves
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
Coarse salt and ground pepper
2 apples, cored and quartered
DIRECTIONS
Preheat oven to 450 degrees, with racks in upper and lower thirds.
On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper.
Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-29 11:23:332014-09-29 11:23:33Baked Chicken with Apples And Fennel
1/2 pound frozen blanched cut green beans, defrosted
1 pound eggplants, ends trimmed, cut on the diagonal into 3/4-inch slices or roll cut
8 garlic cloves, thinly sliced
1/2 cup basil leaves, torn
2/3 cup chicken stock
4 1/2 tablespoons hoisin sauce
1/4 cup dark soy
2 tablespoons black vinegar
2 tablespoons chili garlic sauce
1 teaspoon sesame oil
3/4 teaspoon cornstarch dissolved in 1 teaspoon water
DIRECTIONS
Combine the pork with the soy sauce and allow to stand while you prepare the green beans and eggplant. Heat a large nonstick skillet or wok over high heat and, when hot, add 1/4 cup of the vegetable oil. When the oil is hot, add the green beans (careful – this will splatter!) and stir-fry until the green beans are slightly wrinkled, 5 to 6 minutes. Using a slotted spoon, remove the green beans and transfer to paper-lined plate to drain. Add the remaining oil to the pan and add the eggplants and cook, stirring occasionally, until eggplants are lightly browned on all sides, 4 to 5 minutes. Remove the eggplant to a shallow bowl and set aside. Add the garlic and basil to the skillet and cook for 10 to 15 seconds. Add the pork and cook, stirring, until it changes color, 1 to 2 minutes. Return the eggplants to the skillet and add the chicken stock, hoisin, dark soy, black vinegar, chili garlic sauce and sesame oil and stir to mix well. Reduce the heat to medium, cover, and cook until the eggplants are tender, 8 to 10 minutes. Return the green beans to the pan along with the cornstarch mixture and bring mixture up to a boil. When the sauce has thickened, serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-21 14:58:092014-09-21 14:58:21Eggplant, Green Bean and Pork Stir Fry
Preheat your oven to 425 degrees. Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato. Transfer the baking dish into the oven and bake for 15 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for 10 minutes more. Remove the baking sheet and give them another toss and place them back in the oven and roast until they are golden and crispy. Season with a little dusting of sea salt and extra Parmesan cheese and serve.
Baked Chicken with Apples And Fennel
Baked Chicken with Apples and Fennel
INGREDIENTS
DIRECTIONS
Preheat oven to 450 degrees, with racks in upper and lower thirds.
On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper.
Roast 35 minutes, rotating sheets halfway through.
Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.
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Eggplant, Green Bean and Pork Stir Fry
Eggplant, Green Bean and Pork Stir Fry
INGREDIENTS
DIRECTIONS
Combine the pork with the soy sauce and allow to stand while you prepare the green beans and eggplant. Heat a large nonstick skillet or wok over high heat and, when hot, add 1/4 cup of the vegetable oil. When the oil is hot, add the green beans (careful – this will splatter!) and stir-fry until the green beans are slightly wrinkled, 5 to 6 minutes. Using a slotted spoon, remove the green beans and transfer to paper-lined plate to drain. Add the remaining oil to the pan and add the eggplants and cook, stirring occasionally, until eggplants are lightly browned on all sides, 4 to 5 minutes. Remove the eggplant to a shallow bowl and set aside. Add the garlic and basil to the skillet and cook for 10 to 15 seconds. Add the pork and cook, stirring, until it changes color, 1 to 2 minutes. Return the eggplants to the skillet and add the chicken stock, hoisin, dark soy, black vinegar, chili garlic sauce and sesame oil and stir to mix well. Reduce the heat to medium, cover, and cook until the eggplants are tender, 8 to 10 minutes. Return the green beans to the pan along with the cornstarch mixture and bring mixture up to a boil. When the sauce has thickened, serve immediately.
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Parmesan Roasted Potatoes
Parmesan Roasted Potatoes
INGREDIENTS
4 tablespoons freshly grated Parmesan cheese
DIRECTIONS
Preheat your oven to 425 degrees. Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato. Transfer the baking dish into the oven and bake for 15 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for 10 minutes more. Remove the baking sheet and give them another toss and place them back in the oven and roast until they are golden and crispy. Season with a little dusting of sea salt and extra Parmesan cheese and serve.
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