Monday, February 20, 2017

Extra Sunchokes? Roast 'Em with Chicken

We have chosen to get an allotment of goods from the farmers' market on a regular basis.  Besides the normal showing up at the market and getting stuff, we also have a delivery that comes every week.  During the happy, spring, summer and autumn months, there is plenty of variety of goods.
Winter is a challenge.  I dread seeing the same apples that were picked in October, so when we can, we ask for other choices, typically a range of root vegetables.
One such visiting root vegetable is the Jerusalem artichoke / Sunchoke.   They're very easy to roast and offer nice texture and flavor.  I typically roast them alone at medium heat with herbs and olive oil, but in this recipe, they're under high heat with the chicken.
Just added the wine & olives


Roasted Chicken with Sunchokes

Ingredients

  • 2-3# skin-on, bone-in chicken thighs, cut up
  • Salt & Pepper
  • 1+2 Tb olive oil
  • 1 lemon, with grated zest
  • 6 garlic cloves
  • 2 Tb fried garlic
  • 1 # sunchokes, peeled
  • 3 medium red onions
  • 2 tsp dried herbes de Provence
  • 1 c. white wine
  • 1 c. green or black olives

Directions

  1. Preheat oven to 500 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.
  2. In a medium bowl, combine lemon zest, garlics, Jerusalem artichokes, onions, and herbs. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
  3. Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bit`s on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.
Based on a Martha Stewart recipe.

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