Chicken cheer recipe

If you want to cheer up your kitchen for the evening, do this:

In a skillet, put some sprigs of rosemary, a bay leaf, a minced clove of garlic, and a few tablespoons of butter and olive oil. Cook on low for 5-6 minutes, and then just inhale the fragrance. It’s a chicken sauce.

You can stop there, but to complete the process, dust some skinless chicken pieces with flour, brown them in the pan, then remove them and add a few slices of chopped onion and some mushrooms. (This is assuming you’re cooking for two, but hey; feel your way.)  Stir for a few minutes until the mushrooms turn juicy. Add a cup of chicken stock (sorry, you should have been boiling this earlier), add a few squirts of lemon juice, and put the chicken back in. Stir and simmer gently until the meat is cooked.

 Yum. This is why you grow herbs.

About lifegrower

Peter V. Fossel has been gardening since he was nine, and has been an organic farmer for the last 20 years. His most recent book, “Organic Farming, Everything You Need to know” was published by Voyageur Press, Minneapolis, 2007. He’s written numerous gardening articles for Organic Gardening, Horticulture, Country Journal, Out Here, and American Profile among others. He was Gardens Manager for The Hermitage, home of President Andrew Jackson in Tennessee before returning to Cape Cod to start his newest organic venture, Swan River Farm in Dennisport, MA.
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