CHICKEN AND MUSHROOMS IN CREAMY DILL SAUCE

Adapted from Jo Cooks

Ingredients:

1 T olive oil or schmalz

1 lb boneless, skinless chicken thighs, trimmed and cut into 1" pieces

1 T olive oil

1 onion, diced

3 garlic cloves, minced or crushed

16 oz baby bella mushrooms, stemmed, halved and cut into 1/4" slices

1 1/2 c chicken stock

1/2 c sour cream

1/4 c fresh dill, chopped

2 T unsalted butter

1 T flour

Black pepper

2 t lemon juice, or to taste

1 t fish sauce, or to taste

Methodology:

Heat the 1 T olive oil or schmalz in a large dutch oven over medium heat and cook the chicken pieces until lightly browned.  Remove to a plate.

Add the remaining olive oil and onion to the pan and cook, stirring, until the onion is translucent.  Add the garlic and cook for an additional minute, or until fragrant.  

Add the mushrooms and cook until they release their moisture, slump, and the liquid begins to cook down.

Return the chicken to the pan, add in the chicken stock, sour cream and half the dill, and bring to a boil.  Reduce to a simmer and cook until chicken is cooked through, about 5 minutes.

Remove 1/4 c liquid from the pan to a small bowl.  Whisk the flour into the small bowl.  Meanwhile, add the butter to the pan.  Once it has melted, add in the flour mixture and stir the pan well.  Add remaining ingredients, taste for seasoning, and cook 5 more minutes.  Add remaining dill and serve over pappardelle or mashed potatoes.

THE APPLE PANCAKE

Originally from thekitchn

Ingredients:

2 large apples

5 1/2 T salted butter

1/3 c dark brown sugar

3 + 1 T granulated sugar, divided

1 t cinnamon

1/2 t ground ginger

3/4 c AP flour

1/4 t salt

1/4 t nutmeg

5 large eggs

1 c milk

1/2 t vanilla extract

Methodology:

Preheat the oven to 400°F.  Place a large cast iron skillet into the oven to heat.

Quarter and core the apples, cut into 1/4" slices, and then cut those slices crosswise into thirds. 

Add the butter to the skillet and return to the oven to melt.  Meanwhile, mix 3 T granulated sugar, cinnamon and ginger together in a small bowl.  

Once the butter is melted, evenly sprinkle in the brown sugar, lay down the apple slices, and cover that with the cinnamon sugar mixture.  Return to the oven.

In a large bowl, whisk the flour, salt and nutmeg together.  Crack the eggs into the center of the flour and whisk to break them up, then gradually whisk more and more flour into the eggs, until a smooth batter forms.  Add the milk and vanilla, and mix for 2 more minutes, until smooth and frothy.  Let stand for 5 minutes.

Remove the skillet from the oven.  The sugar should be bubbly and caramelized.  Pour over the batter, return to the oven, and bake for 20 minutes.

ROASTED CARROTS

From here

Ingredients:

1 lb carrots, cut into 3" lengths, halved or quartered lengthwise

olive oil

salt

Methodology:

Preheat oven to 425°F.

Roast 20-35 minutes, stirring occasionally.