Roasted with Meyer lemons, fragrant garlic and a splash of white wine, our Nonna Pat’s signature chicken is a favorite here at the farm.
1 whole chicken cut into pieces, or 4-6 breasts
1 Meyer lemon, sliced
Juice of 2 Meyer Lemons
1½ teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 cloves garlic, peeled and smashed
1 teaspoon honey
Handful of fresh oregano,
1 bay leaf
3 sprigs of rosemary
½ cup dry white wine
⅓ cup olive oil
Capers and additional oregano, for garnish
1. With the exception of the chicken and sliced Meyer lemon, mix together the ingredient list in a large gallon-size Ziploc bag. Add the chicken and marinate for at least 6 hours, or up to overnight.
2. Preheat the oven to 350°. Arrange the chicken pieces in a lightly oiled ovenproof dish. Place a lemon slice on top of each piece of chicken and add remaining marinade to the baking pan.
3. Bake in the oven until browned and chicken is cooked through (usually about an hour depending upon the size of the pieces of chicken). Remove from the oven, garnish with capers and additional oregano leaves as desired, and serve.
A flavorful one-pot meal, accented by meaty potatoes and summery peppers.
1½ pounds chicken thighs, with the skin
¼ cup olive oil
2 teaspoons piment d’espelette (or cayenne)
1 red onion, sliced
2 garlic cloves, peeled and sliced
1 Basque pepper, deseeded and sliced into 1/4-inch strips
1½ pounds fingerling potatoes, peeled and cubed
1 teaspoon salt
½ cup dry white wine
2 cups chicken stock
3 sprigs fresh parsley, plus more leaves for garnish
1. Mix together the olive oil and piment (or cayenne) in a large bowl. Add the chicken pieces, coating each in the oil as you do. Cover with plastic wrap and keep in the fridge for at least 2 hours or up to one day.
2. In a large Dutch oven set over medium-high heat, sear each piece of chicken until it is golden. You may need to do this in batches. Transfer the seared chicken pieces to a paper-towel lined plate.
3. In the same pot, fry the red onions and garlic. If you find the pot too dry, add some olive oil. Sauté until the onions and garlic have softened. Add the peppers, potatoes and salt and stir to coat. Pour in the white wine and simmer until the liquid has reduced by two-thirds.
4. Add the chicken back to the pot along with the parsley sprigs and pour in the chicken broth. Bring the pot to a gentle simmer, place the lid ajar and leave to simmer for 30-40 minutes. The liquid should reduce by about half. Check the seasoning. Remove the cooked parsley sprigs and sprinkle with some freshly chopped parsley. Enjoy while hot with some crusty bread for dipping.
What a wet spring it has been so far: Rid yourself of the rainy day blues this week with our hearty housemade chicken posole soup crafted with Bella Luna chicken stock, chili peppers and hominy, plus sun-dried tomato Pomodoro bread and all the fixings for a bright Cara Cara orange and honey-lime salad to serve alongside. The week’s provisions also include spring produce such as cauliflower, radishes and golden beets, Portuguese white wine and a decadent dark chocolate and sea salt bar to enjoy for dessert. Enjoy!
Here are some recipe ideas for the week:
Cara Cara Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
This creamy side dish from Martha Stewart is an excellent alternative to traditional mashed potatoes.
Seasoned with parsley, garlic and lemon, this incredibly-easy cauliflower recipe is a keeper.
Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious slathered on toasted bread.
Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
This room temperature salad is both crisp and refreshing, topped with all-natural smoked chicken.
1 pound mixed summer greens, such as escarole, frisée and Cegolaine baby red butter lettuce, washed
½ pound fingerling potatoes, scrubbed clean and sliced in half
½ Vidalia sweet onion, peeled and sliced into rounds
½ pound Tokyo Market turnips, washed, peeled and quartered
2-3 tablespoons olive oil
Sea salt and fresh ground pepper
2 red radishes, washed and sliced into thin rounds
½ pound smoked chicken, shredded
½ cup Westward blue cheese, crumbled
¾ cup cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, peeled and minced
Fresh ground pepper
1. Preheat oven to 400°. On a sheet pan, tossed potatoes, turnips and sweet onions with 2-3 tablespoons olive oil, seasoning well with salt and pepper. Roast in oven for 20-25 minutes, until vegetables are tender. Remove from oven and allow to cool to room temperature.
2. Meanwhile, whisk together dressing ingredients in a small bowl.
3. To serve, line salad plates with a bed of summer greens, topping each with a helping of cooled vegetables. Then, top with a helping of smoked chicken and a smattering of sliced radish. Drizzle each salad with desired amount of dressing and crumble blue cheese over top. Grind additional pepper over each as desired.