Categorized | Recipes

Posted on 26 August 2011 by KWBG

Flowerpot Chicken by CK


1 chicken, approx 4 lbs.
2 lbs red or white new potatoes
1 lb plum or roma tomatoes
2 med. onions (approximately 2 cups chopped)
2 med. green bell peppers
3-7 cloves of garlic (depending upon your taste)
1 tsp marjoram and/or thyme
1 tsp salt
1 tsp fresh ground black pepper (double if using preground)
1/4 tsp cayenne pepper
1/8 tsp nutmeg
2 sprigs fresh rosemary
3/4 cup red wine
1/4 cup Parmesan, asiago or other hard cheese, grated


Instructions:
In advance if possible set your chicken in an cold brine to soak–at least 30 minutes per pound, but not more than 8 hours total.


1 quart cool water
1/2 cup kosher Salt
1/2 cup sugar
12 peppercorns
6 allspice berries
3 whole cloves
1 sprig fresh rosemary


Mix the salt and sugar in the water, add the whole spices and submurge the chicken in the pot, cover and place in refrigerator’s bottom shelf. Be careful not to let the water drip on anything! Place the pot in a shallow dish such as a pie plate lined with a few layers of paper towels to be extra safe.
Make a rub mixture of all dry spices (marjoram and or thyme, salt, black pepper, cayenne pepper and nutmeg).
Lay onions, tomatoes, garlic and green peppers into pre-soaked flower pot and pour 1/4 cup red wine over the veg mix.
Remove chicken from brine and dry with paper towels from under the pot, then lightly coat with olive oil and rub chicken liberally with spice mix, being sure to coat all over, inside and out!
Place chicken on the bed of vegies in the saucer, add a sprig of fresh rosemary and cover with the flower pot.
Place the whole thing into cold oven, turn temperature to 350* and bake for one hour without interuption.
At one hour open and remove top. Baste liberally with juices from under chicken.
Turn oven temp up to 500*
Sprinkle with fresh grated parmesan or other hard cheese of your choice and cook for another ten minutes uncovered.


Serve over brown rice.
.




Merlin’s Stuffed Peppers by BDM


Cut thin slice from stem end of 6 bell peppers
Remove seeds and membranes. Rinse. Place in a deep saucepan, cover with water and boil 5 minites. Drain


Brown 1 lb ground beef and 2 T chopped onion, drain.
Prepare Spanish Rice mix per package directions.
Stir ground beef, rice and 1 can tomato soup together. Use mixture to fill peppers.


Stand peppers upright in ungreased 8 by 8 inch baking pan. Cover, and bake at 350˚ for 45 minutes. Uncover and bake another 15 minutes.

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