"Making Use of Market Ingredients" Braised Chicken (aka Bourbon Chicken with Turnips)

My husband Stan took one look at our farm sign this week, and laughed out loud, commenting that this was a list of every 8 year old’s worst supper nightmare- here is a picture:

He immediately posted it on social media and it definitely struck a chord. Sometimes what is in season can be a bit challenging in the kitchen. So I took this as a personal challenge to create a less than ordinary supper from the most inauspicious set of ingredients. Thus if you are a little underwhelmed by our fare at the farmers market this weekend - dont fear - make this!

First, I cut up one of our own whole chickens and, quite frankly, it was unexciting - a bit skinny and impoverished! I perked it up by sprinkling it with salt, pepper and smoked paprika, browned the pieces in a small amount of vegetable oil til golden, and then removed pieces to a covered casserole. ( I did not use the back - I threw that into the stock pot) Adding a little olive oil to the pan, I sauteed some onions from the garden and some of our chopped fresh garlic (add the garlic last and just stir for 30 seconds- do not over brown.

I then added the sauteed onion and garlic to the casserole and deglazed the pan with about 1/4 cup of Bourbon and 3/4 cup of chicken broth- pouring it over chicken in the casserole

I peeled and cut up one of our fresh swede turnips into 1 inch pieces, fitting them in between the chicken pieces, then sprinkled with dried oregano and a couple of sprigs of fresh rosemary.

In it went to a 275 degree oven for about 2 1/2 hours until turnip was tender.

Taking the casserole out of oven - I drained most of the juices into a small saucepan, brought to a gentle boil. after making a roux out of 1/4 cup flour and 1/2 cup water- I whisked it briskly into juices to make a gravy, then add about 1 cup more chicken broth. after stirring over medium heat until thickened , I poured it back over chicken and turnip and baked for another 30 minutes.

We had it tonght for supper with (you guessed it) boiled fresh broad beans. Yum!