Hot Chicken with Peppers and Chili
Here’s a quick simple supper if you’re looking for some easy weeknight suppers. You can use chicken breast if you’d like but it’s best to have them with bone-in as the meat becomes super succulent. From the great British cook Diana Henry.2 tbsp olive oil 1 chicken, jointed into 8 (skin on) or use 4 breasts or 8 legs 4 peppers, all red or a mixture of red and yellow 4 cloves garlic, finely sliced 2 tsp dried chilli flakes (or to taste) 2 tbsp red-wine vinegar 2 tbsp balsamic vinegar about 6 sprigs fresh oregano Heat the oil in a broad ovenproof frying-pan or shallow casserole. Season the chicken and brown it on both sides until golden. Remove from the pan and set aside. If there is a lot of fat in the pan tip out all but 1••• tbsp. Halve, core and deseed the peppers and cut the flesh into strips about 1cm (•••in) wide. Add to the pan and fry until slightly singed and beginning to soften. Season and add the garlic and chili and cook for a further two minutes. Deglaze the pan with the vinegars and stir. Add the leaves of two of the sprigs of oregano then put the chicken back into the pan on top of the peppers (the peppers should be mostly covered and the chicken lying in a single layer). Scatter on the rest of the oregano. Place in an oven preheated to 375F and cook, uncovered, for 40 minutes. Check that the chicken is cooked through by piercing the flesh of one of the legs at the thickest part right near the bone; the juices should be clear and not at all pink. If you find that the chicken is getting too dark during the cooking, cover with foil.
Corn, Sage & Pancetta Pasta Over Fresh Egg Noodles
This is a very dairy heavy recipe but Judy Rodgers does it best when it come to maximizing flavor. You can substitute olive oil for butter in the recipe if you are lactose intolerant…just reduce the amount of oil used. This dish really brings out the flavor packed-punch of the sweet corn with just these few simple ingredients. Quick and easy too!!!2 1/2 c. fresh corn (about 3 large ears) 1/2 c. butter (1 stick) 3 oz pancetta, cubed 6 sage leaves, diced 1 lb. fresh egg pasta, preferably linguine salt and pepper 3 tbsp Parmesan cheese Using a knife, slice the corn kernels off of the ear into a bowl. Then, run the back of the knife at a 45-degree angle to the ear to force out all the starchy liquid. Combine the liquid and the corn. Boil waiter for the pasta and cook until slightly underdone. Reserve pasta water. Heat 1 tablespoon of butter over medium heat in a large skillet. Add the pancetta and sauté until lightly browned. Turn off heat, add sage and 1 tablespoon butter. Allow the sage to seep for 1 minute. Add 6 tablespoons of butter and turn heat to medium. When the butter is melted, add the corn and liquid. Cook until warmed through and the liquid in the pan thickens slightly. Add salt and pepper to taste. Add cooked pasta to the corn and toss. Finish cooking the pasta with the corn. Off heat, add Parmesan cheese and re-taste for seasoning. Enjoy your box and thanks again from all of us at Loon Organics Farm! Your farmers, Adam, Laura, Eli, Willie + Crew