This past Saturday I once again dragged myself into Manhattan to get myself some farm fresh, real ingredients for some healthy, wholesome meals.
The result was a Provencal style chicken with vegetables.
Ingredients:
One quart* of baby fingerling potatoes, cut into bite size pieces
8 Golden beets (small to medium in size), cut into bite size pieces
4 Roma tomatoes quartered
1 medium onion (chopped) (I went nonlocal for a sweet Vidalia onion)
1 ½ pound boneless chicken meat in chunks
3 Tablespoons herbs de Provence
2 cups of organic vegetable broth
3 Tablespoons Olive Oil
Preheat oven to 400F
Toss the beets, and potatoes in oil and roast for 20 minutes in a casserole dish after 20 minutes add the onions and cook another 10 minutes. Then add the remaining ingredients, toss well, and cook 30-40 minutes longer, until beets & potatoes are soft, and chicken is cooked through.
SERVE WITH BREAD there will be many juices that you’ll want to sop up.
* a quart was probably 1-2lbs of potatoes
The Greenmarket itself was rather fun for me this week as I wore a t-shirt made by a friend which reads “Meat is murder. Tasty, tasty murder” I got many people staring at my chest and smirking, heard people giggling and saying “tasty, tasty murder” and the young guy where I buy my lamb just about fell over laughing, he wants shirts like that to be their farm uniform. There were a few folk who just couldn’t figure out the shirt, and they gave me a wide berth. It was good fun. I also picked up a few things not in the above menu, some raspberry preserves and cinnamon-raisin bread for mom, parsley, lamb sausage (Mergueza) and a yogurt drink. From there it was a quick walk to Trader Joe’s for coffee, Nicaraguan, fair trade, organic.
Charles
