chicken

Accidental Locavore Sheet Pan ChickenThis sheet pan chicken dinner came about because I was stuck in the house on a snowy day, and come across a recipe (this from the NY Times Cooking) for something that sounds perfect for dinner and…

I had all the ingredients!!

Bonus points because it all got prepped in the time it took to thaw out the chicken thighs and clean off a car.

Sheet Pan Chicken with Potatoes, Arugula and Garlic Yogurt Sauce

  • 1 ½ pounds chicken thighs and drumsticks
  • 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
  • 2 ½ teaspoons kosher salt, more as needed
  • ½ teaspoon black pepper, more as needed
  • 2 tablespoons harissa (or to taste)
  • ½ teaspoon ground cumin
  • 4 ½ tablespoons olive oil, more as needed
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • ½ teaspoon lemon zest (from 1/2 lemon)
  • ⅓ cup plain yogurt (do not use Greek yogurt)
  • 1 small garlic clove
  • 2 ounces baby arugula
  • Chopped fresh dill, as needed
  • Lemon juice, as needed

Accidental Locavore Chicken Sheet Pan MakingsCombine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.

Heat oven to 425°. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice, serve and enjoy!

Accidental Locavore Sheet Pan ChickenMy verdict: Like I said in the intro, miraculously all the ingredients were in the house! I did all the prep and made the yogurt sauce (adding about ½ teaspoon of lemon juice) while the thighs were thawing. Then, all I needed to do was pop it on a sheet pan (which I’ve taken to lining with parchment to make cleaning up easier) and bake it.

It was delicious! The potatoes were amazing, and the chicken was great! We’ll definitely be having this again.

A few comments from readers who had made it, taught me to keep the potatoes on the outside perimeter to help them crisp and try to put the leeks under the chicken and potatoes so they wouldn’t singe. Both worked well. The next time, I might slice the leeks a little thicker, it wouldn’t hurt the cooking time, and there would be less chance of singeing them.

The third helpful comment was to put the arugula on the plates and then plate the chicken and potatoes on top, so the arugula doesn’t get too warm and wilted. Also, a good idea.

If you’re not a fan of spicy food, you might want to go easy on the harissa. My favorite brand is spicy and flavorful, but not killer.

The dill is probably optional, if you have it great, if not cilantro might even be better. I added lemon juice to the yogurt, so went a little easy with it on the chicken.

You’ve got lots of options here and any of them will make an easy, tasty dinner.

 

 

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Sheet Pan Chicken, Chickpeas and Fennel

by Anne Maxfield on October 30, 2017

Accidental Locavore Chicken and Chickpeas RoastedChicken sheet pan dinners always look like a great idea.

Can we all agree on a few things?

  1. Sheet pan dinners are trendy.
  2. They look good in photos.
  3. It’s a good way to get food on the table simply and easily.
  4. And you’ll spend the rest of the night trying to scrub all that baked-on stuff off the sheet pan!

I’m as easily conned as the next person and have been crazy busy lately, so this chicken recipe on the NY Times Cooking site, looked like a winner. Give yourself some time to let it marinate. Serves 4.

Chicken, chickpeas and fennel recipe

  • 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs
  • Salt and pepper
  • 1 ½cups full-fat Greek yogurt, divided
  • 5 tablespoons fresh lemon juice, divided
  • 2 teaspoons ground turmeric, divided
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 tablespoon fennel seed
  • 1 teaspoon ground cumin
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • ½cup mint or cilantro leaves, torn

Season chicken parts with salt and pepper.

Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.

Place oven rack on the top third of the oven and heat to 425°.

Accidental Locavore Chicken and Chickpeas TossedCombine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.

Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.

Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.

Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.

Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce and enjoy!

Accidental Locavore Chicken and Chickpeas PlatedMy verdict: Winner, winner, sheet pan dinner!

Since I didn’t feel like cleaning for days, as you can see by the photos, a simple piece of parchment paper, lining the pan, made the clean-up a snap.

I tossed some fennel with the chickpeas and roasted it—it was wonderful, tender and silky.

The chickpeas were a bit of a disappointment. They were chickpeas I had soaked, cooked and frozen. Rather than get crispy like the original recipe said, they were a little tough. I don’t know if canned chickpeas would work better in this case, but it would be worth a try. What might be even better would be to cube up some potatoes and roast them instead of the chickpeas.

We also really liked the contrast the “lemony onions” gave to the dish. I used up all the Greek yogurt I had on the marinade and forgot to buy more, but a few tablespoons of labne, worked just as well and made a good sauce.

 

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Charlotte’s Restaurant in Millbrook

by Anne Maxfield on October 16, 2017

Accidental Locavore Charlotte Restaurant GardenThere are some restaurants that are classics, frozen in time–places that seem to have been around forever.

Stalwarts.

A gastronomic tweak here or there to make them seem relevant and business pours in year after year.

Charlotte’s in Millbrook is one of those places.

It’s a cozy combination of rooms, the general impression is of floral chintzes and fireplaces. In the summer there’s a quiet patio where you can enjoy a cocktail or dinner.

Accidental Locavore Charlotte Restaurant InteriorPatrons of a certain age who have been coming every Friday night with family and friends.

The food is good. There’s nothing that will send you running for the doors, and most likely, nothing that will make you swoon with joy.

If you’ve been missing plates garnished with stuffed tomatoes sporting an erect sprig of rosemary and green beans wrapped with a contrasting carrot ribbon, Charlotte’s will not disappoint. No matter whether they’re described on the menu as fresh, seasonal, harvest, or garden fresh, it’s always the same carefully crafted combination.

Accidental Locavore Charlotte Restaurant ChickenThe night we were there, my friend went for the pan roasted chicken with the Marsala sauce on the side. She got and enjoyed a nicely cooked chicken served over saffron risotto and accompanied by the aforementioned vegetables.

For whatever reason, I wanted duck that night and they were offering it with a blueberry sauce. That threw me for a loop until the waiter reminded me that duck usually comes with fruit sauce and my friend chimed in that, like her, I could always get it on the side.

Accidental Locavore Charlotte Restaurant DuckI went for it and got a fine serving of duck breast with the blueberry sauce (living dangerously—not on the side). It was also served over saffron risotto and vegetables but had a crunchy pile of fried onions topping it off. The duck was a little more well-done than I normally like, and the blueberry sauce added to the flavor of the duck.

The dessert menu offers standards like bread pudding, crème brûlée, lava cake and assorted house-made ice creams.

Charlotte’s is open for lunch, dinner and brunch on the weekends. Check their website for events, like an upcoming comedy night.

 

 

 

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Barb the Butcher in Beacon

by Anne Maxfield on October 9, 2017

Accidental Locavore Barb the Butcher A butcher.

Not something you’d generally think–hmm, sounds interesting.

But never followed up with.

They say things happen for a reason.

Kismet.

Which is how, on a rare sunny day, I ended up in Beacon.

Ostensibly to try out a new burger joint –  Meyer’s Olde Dutch – and also to check out Barb’s Butchery shop.

As it turns out, my partner in HudsonValleyEATS.com sold Barb the store she has.

Accidental Locavore Barb the ButcherAnd a recent guest on the radio show, Jennifer Solow, the editor of edible hudson valley, had just featured Barb on the cover, striking a jaunty pose, a haunch of beef slung over her shoulder.

So now I had two good excuses/connections to meet Barb.

After burgers, we went down and met Barb and her team.

The shop is on a quiet corner in Beacon, lined with butcher cases filled with pristine looking meat.

Great looking sausages, perfectly cut steaks and short ribs, everything looks like something you’d be happy to cook and eat.

We watched them making a batch of what they call NAM North African Mint. It smelled wonderful and is their version of merguez—a little spicy, with pork replacing the traditional lamb. She set some aside for me to pick up a couple of days later and they quickly became a favorite.

You might want to keep an eye out for their monthly specials, especially if you have freezer space and/or are expecting a crowd. We got a great assortment of steaks, pork chops, a chicken etc. in ours and all the meat was delicious (and local).

My husband went down to pick it up (order in advance please) and discovered the lunch counter side of Barb’s.

He got what he considers to be one of the best brisket sandwiches ever—her own smoked brisket topped with slaw and her onion BBQ sauce—all made in-house and topped off with homemade potato chips, hot from the fryer!

Accidental Locavore Barbs Butcher Brisket SandwichIt was so good that after our second brunch at the Roundhouse, we went over so everyone could get one to take home for dinner (and they were yummy)!

While we like to support local businesses and especially women-owned ones, it’s great to want to go to Barb’s. Hang out, watch them making up batches of sausages, have a great sandwich and take some great local meats home with you.

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