Depending upon which National Calendar Site you subscribe to, today is Hot Chicken Day, Virtual Vacation Day, I am in Control Day or Take a Walk in the Park Day. It could also be Pencil Day, National Doctors Day or Turkey Neck Soup Day. Yeah, there’s a lot happening today.
In the past, we’ve concentrated on Take a Walk in the Park or Hot Chicken Day. I suppose you could say today we are honoring Hot Chicken yet again, but that really isn’t accurate. At least not from my perspective of Hot Chicken. To me, it’s more than a chicken dish that is served hot. Hot equates spicy. Today’s recipe, although be it chicken, isn’t sultry spicy hot. It’s simple and charming but does it travel well, so we aren’t taking our skillet for a walk. Now depending upon how close you live to a neighborhood park, I suppose you could go for a stroll during those 40 minutes that the chicken is roasting in the oven. Although it really doesn’t do the experience of being in the park justice. After all, the whole point of spending time in a park is to stop and smell the roses, not watch the clock and hurry home to finish dinner.
So I think for today we are simply going to enjoy a quiet, unpretentious supper surrounded by those we love. May you all have a blessed and beautiful day.
Peasant Skillet Chicken and New Potato Supper
2 tablespoons Olive Oil
2 Chicken Quarters, split
2 Chicken Legs
Salt to taste
Black Pepper to taste
Italian Seasoning to taste
2 Shallots, minced
1/2 cup White Wine
1 cup Chicken Stock
4 tablespoons Lemon Juice
10 small Potatoes, red or gold
Parsley for garnish
Thyme for garnish
1 Lemon, sliced for garnish
Note: This recipe calls for 6 pieces of dark meat. Use all quarters, all thighs or any combination.
Heat oven to 350-degrees. Pour olive oil in a large cast iron skillet and heat over medium-high heat.
While the skillet heats, cut quarters at the joint to create 4 pieces of chicken with skins. Pat all chicken dry, then season with salt, pepper and Italian Seasoning. Arrange chicken pieces, skin side down, in the heated skillet. Fry for a few minutes to crisp skin, turn and fry a few more minutes for even browning.
While the chicken is frying, peel and thinly slice the shallots. Push the chicken to one side, add shallots into the skillet to caramelize while the chicken is still in the pan. Reduce heat to low, add wine, chicken stock and lemon juice. Stir to blend liquids.
Scrub potatoes, quarter or cut in half depending upon size. and tuck into the skillet around the chicken. Let simmer another 5 minutes or so for the sauce to reduce slightly.
Transfer skillet to the heated oven; roast for about 40 minutes. About midway through, give everything a good stir, basting the chicken in the sauce. Make sure the thighs are skin-side up to allow the skin to crisp. Continue to roast until the chicken is crisp and the potatoes are soft.
Remove from oven, tent and let rest for a few minutes. While the dish rests, mince parsley and snip thyme, set aside. Cut lemon into rounds, set aside. When ready to serve, garnish with herbs and lemon rounds. Serve directly from the skillet for a rustic presentation.
Air-Fryer Asparagus
1 lb Asparagus, trimmed
2 teaspoons Olive Oil
Salt to taste
Black Pepper to taste
Italian Seasoning to taste
Set Air-Fryer to 400 degrees, set time for 14 minutes. Let fryer heat for about 5 minutes.
While the fryer warms, trim asparagus. Lay out on a cutting board, drizzle with olive oil. Season with salt, pepper and Italian Seasoning to taste. Pause Air Fryer, remove basket. Spread asparagus out in the basket.
Let fry for 6 minutes; pause, remove basket and shake to turn asparagus. Return to fryer, continue to fry for another 2 minutes.
Transfer asparagus to a serving dish and enjoy.
Remember His marvelous works which He has done
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