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ADVOCATE-TESTED RECIPE
- Chicken in Mushroom Cream Sauce
- Makes four to six servings. The recipe is through Teresa B. Day.
- One teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon sage
- Eight chicken leg quarters were separated
- ¼ cup unsalted butter
- One clove of garlic, minced
- One tablespoon of all-purpose flour
- 8 ounces mushrooms, chopped
- ½ cup chook stock
- ¾ cup milk
- 1. Heat oven to 375 F.
2. In a small bowl, stir the salt, pepper, and sage together.
3. Pat the bird dry with paper towels. Rub every piece with a seasoning mix.
Four. Melt the butter in a large Dutch oven or skillet. Sauté garlic until fragrant.
5. Add the bird to the pot. Sprinkle half of the flour over the top. Cook for 3 minutes.
6. Turn the fowl, sprinkle the closing flour on top, and cook for 3 minutes.
7. Add the mushrooms on top. Pour in the inventory and milk.
8. Cover and cook for 10 minutes inside the oven or till the chook reaches one hundred sixty-five F while examined with a meat thermometer.
9. Serve warm with the mushroom sauce from the pot.
ADVOCATE-TESTED RECIPE
- Asparagus with Cherry Tomatoes
- Yields four servings. The recipe is through Teresa B. Day.
- 1 pound clean asparagus, trimmed
- 1 cup cherry tomatoes, halved
- ¼ cup coarsely chopped pecans
- One tablespoon of olive oil
- ½ tablespoon balsamic vinegar
- ¼ teaspoon sparkling oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- Two tablespoons of crumbled goat cheese
One tablespoon clean basil, julienned
- 1. Preheat oven to 425 F. Place asparagus, tomatoes, and pecans in a baking pan.
- 2. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Toss to coat.
- 3. Roast 15-20 mins or till asparagus is crisp-tender, turning veggies occasionally.
- Four. Top with goat cheese and fresh herbs. Serve right away.
