Chicken Recipes from Amy at Gilcrest

As is often the case, when Amy Foster at Gilcrest isn't busily herding her critters and getting them to work for us,  she remains active creating new recipes for all of us to share and prepare. Here are two new ones from Amy, our most prolific menu deviser:

Rustic Roasted Chicken

 Ingredients:

1. 4 chicken leg quarters, trimmed

2. 3 TBL vegetable oil

3. 1 TSP paprika

4. 1 TSP seasoning salt

5. 1/4 TSP dried thyme

6. 1/4 TSP garlic powder

7. Salt and pepper to taste

Preheat oven to 400 degrees. Pat chicken dry with paper towels. Season with salt and pepper. In a small bowl, whisk together oil, paprika, seasoning salt, thyme, and garlic powder. Lay chicken on a rack in a large roasting pan. Baste liberally with marinade. Bake for 60-75 minutes, until juices run clear. Halfway during cooking time, spoon some pan drippings over the chicken, and then again right before serving.

Gilcrest Hunter's Stew

Ingredients:

1. 3 TBL olive oil, divided

2. 1/2 cup of flour

3. Salt and Pepper

4. 4 leg quarters, separate leg and thigh if you wish

5. 2 medium onions, chopped

6. 2 cloves garlic, minced

7. 4 Roma tomatoes, chopped

8. 1 LB mushrooms, button or baby bella, sliced or quartered

9. 2 bay leaves

10. 2 cups chicken stock

11.  1 cup white wine

12. 2 TSP chopped fresh rosemary

13. 2 TSP thinly sliced, fresh basil

Dish will serve 4-8 servings/ Serve with rice, polenta, or egg noodles.

1.  Heat 2 of the tablespoons of olive oil in a Dutch oven and cook onions until soft, add garlic, and cook another minute. If you have a pan that can be used on trhe stove, and in the oven, this is ideal. If not, have a roaster pan handy.

2. While onion is cooking, combine flour and salt and pepper (to taste) and dredge chicken in tehe flour. Cook the chicken in the Dutch oven once the onions and garlic are removed until the chicken is browned on both sides -- 3-4 minutes per side. Add the remaining tablespoon of olive oil as needed.

3. Deglaze the pan with the wine, scraping up those yummy brown bits. Stir in the mushrooms, tomatoes, broth, rosemary and bay leaves and return to simmer. Add the chicken and onions back into the pan. If you can put your pan into the oven all ingredients will go back into the Dutch oven. If you are using a roaster, put the chicken and onions in the pan and pour the broth and vegetabvles over the chicken.

4. Cover the pan and bake for one hour at 325 degrees. The chicken will be very tender and delicious. Enjoy.