This year I’ve decided to go with a pomegranate salad. Pomegranate is full of sweetness, and combined with the peppery, slightly bitter flavor of arugula you have an incredible combination of rich tastes – contrasting, yet complementary. And the lemon and mustard bring in just the right amount of seasoning and add a nice texture to the salad. Read more
(Adapted from The Cook and the Gardener by Amanda Hesser)
When I came across this braised chicken recipe, I knew I had to give it a try. Not only did it sound delicious, but the scallions were screaming my name at the farmer’s market this morning.
The original recipe uses potatoes rather than squash but the squash complimented the scallions and chicken quite well not to mention, the color contrast was beautiful. Sweet potatoes would be another great substitute for regular potatoes.
2 tsp vegetable oil
1 chicken, cut into 4 pieces
Salt and freshly ground black pepper
5 bunches scallions, trimmed and thickly sliced
1/3 cup white wine
3 cups chicken stock
1 butternut squash, peeled, seeded and cut into about 10 pieces
2 Tbsp heavy cream
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook, skin side down, until golden, about 5 minutes. Turn chicken, add two-thirds of the scallions, and brown chicken on other side, about 3 minutes. Transfer chicken to a platter.
Continue to cook scallions until just soft, 1–2 minutes more. Add wine, scraping up browned bits with a wooden spoon, and reduce by half. Return chicken to skillet, and add stock and squash. Reduce heat to medium-low, and braise, partially covered, until chicken is cooked through, about 50 minutes.