Friday, June 11, 2010

Braised Winter Vegetables & Chicken over Roasted Potatoes

7 chicken drumsticks
1/2 t salt
1/2 t pepper
1 t oil

8 sm. yukon gold potatoes, cut into large dice
2 T oil
2 t salt
1/2 t pepper

3/4 pound crimini (brown) mushrooms, sliced 1/4" thick
1/2 head garlic, peeled
1/2 yellow onion, sliced thinly
1 bu red chard, chopped into bite-sized pieces
4 carrots, cut into bite-sized pieces
2 t salt
1 t pepper

1. Preheat oven to 375 deg.
2. Sprinkle chicken with salt and pepper.
3. Heat a large saute pan over high heat and heat the oil in it briefly.
4. Brown the drumsticks in oil.
5. Put the chicken in a covered pan and cook in the oven about 45 min
to one hour.
6. Meanwhile, toss the potatoes in oil, coat with salt and pepper and
roast in the oven about 35-45 minutes.
7. While that's cooking, heat another large saute pan over high heat
and heat the oil in it briefly.
8. Add the mushrooms and brown well.
9. Add the salt and pepper, onion and garlic and stir. Cut the heat.
10. Put the mushroom mixture in a roasting container with the chard
and carrots. Stir together.
11. Cover the pan and cook for about 30 minutes.
12. Everything will hopefully be ready at around the same time.

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