Today, I have the wonderful privilege of sharing one of my recipes on Diane Eblin’s amazing blog, “The W.H.O.L.E. Gang”. I was so honored when she asked if I would like to be a part of the 30 Days To A Food Revolution, an event that she felt inspired to create after watching Jamie Oliver’s Food Revolution and his efforts to change the way America’s children eat. Diane’s goal was to create a resource for people looking to make a difference after following Jamie Oliver’s show. She wanted to help people that were looking for a way to re-evaluate their diets in an attempt to, as she says, “shift from processed foods or unhealthy foods to the foods that our bodies need and love”. And what started as 30 days, 30 food bloggers, 30 ways to eat REAL food, has had such a wonderful response, that she has now extended it!
Please go and check out my tip and the reasonfor my own passion on today’s 30 Days To A Food Revolution entry! The recipe that I included for the Revolution is my take on Drunken Chicken (Farmer’s Market Style). I have listed it here as well, for easy reference for the future.
Drunken Chicken and Vegetables
¼ lb Applegate Farms Organic Sunday Bacon (nitrite free), cut into ½ inch pieces
3 lb bone-in, skin-on organic chicken pieces
1 tsp salt, or more to taste
½ tsp pepper, or more to taste
1 tablespoon: olive oil
1: large organic yellow onion, thinly sliced
8-10: cloves organic garlic, thinly sliced
1 pound: organic carrots, sliced however you like
8 ounces: artichoke hearts, in water, drained
½ cup: fresh organic mushrooms, left whole (I used Baby Bella’s)
1 ½ cup: dry white wine (I used an organic white from Napa, however, you can use a 12 oz bottle of gluten free beer instead of the wine – have done this MANY times and it lends an awesome flavor if you are not sensitive to yeast)
½ lb organic fingerling potatoes, halved
1 ¼ cups: gluten-free organic chicken stock
2 teaspoons: fresh rosemary, coarsely chopped
2 tablespoons: fresh basil, coarsely chopped
1: bay leaf
1/3 cup: green onions, sliced white and green parts
3 cups: brown rice or quinoa, cooked
1. Preheat the oven to 350°F.
2. Season chicken all over with salt and pepper.
3. Heat oil in a heavy 5-quart Dutch oven over medium high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towels.
4. Add the olive oil to the drippings and brown chicken in the Dutch oven turning once, about 5 minutes total. Will most likely have to do it in batches so you do not over-crowd the pan (add a little more olive oil, if necessary). Transfer chicken as it is done to a plate and set aside.
5. Add onions and cook until soft and golden, 5 to 6 minutes. Add garlic, carrots, artichoke hearts, mushrooms, and potatoes and cook for a few minutes more, until they start to caramelize and brown a bit.
6. Add wine (or beer) and deglaze the pan with it by scraping off all of the delicious browned bits. Then add chicken stock, rosemary, basil and bay leaf and stir well.
7. Return chicken, along with any accumulated juices, to the Dutch oven and spoon vegetable mixture over the tops of the chicken. Cover and transfer to the oven.
8. Cook until chicken is tender, about 1 hour. Remove bay leaf from pot.
9. Spoon chicken, with its vegetables and sauce, over the brown rice or quinoa and serve garnished with green onions.
This is a forgiving recipe – you can add more or less of what you like or don’t like. And as my neighbor says all of the time, “I only measure medication – I leave the food to taste…“