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English Chicken with Prunes, Lemon and Sage
Mashed Potatoes and Parsnips
Steamed Asparagus
English Chicken with Prunes, Lemon and Sage
A classic dish from the English countryside. (Makes 4 servings)
Ingredients
2 T. olive oil OR butter
2½-3 lbs. bone-in chicken pieces, skinned
*see Note
2 c. chicken stock
1 onion, diced
¾ c. pitted prunes
1 ½ T. honey
1 tsp. ground sage
½ tsp. powdered rosemary
½ tsp. salt
2 T. lemon juice, fresh OR bottled
Directions
Warm the olive oil or butter in a very large skillet. Add the chicken pieces and sprinkle them with salt. Cook them over medium-high heat for 5-6 minutes per side, until browned.
Add the chicken stock, onion, prunes, honey, sage, rosemary and salt. Stir very well and bring to boil. Cover the pan and bring the liquid to boil.
When the liquid is at a rolling boil, remove the cover and continue cooking for around 45 minutes, until the chicken is done. Stir occasionally.
Add the lemon juice to the sauce and stir well before serving.
Note: You can use any chicken pieces you like: split breasts, thighs, drumsticks, etc. You can also use a whole chicken, which is very economical. Whole chickens are sold either whole or already cut into pieces. You can ask the butcher to skin it for you, too.
Mashed Potatoes and Parsnips
Parsnips have a sweet and spicy kick to them that goes well with the tangy relish on the pork. (Makes 4 servings)
Ingredients
1 ½ lbs. potatoes, preferably Yukon Gold, peeled and cut into chunks
1 lb. parsnips, sliced
2 c. chicken stock OR water
½ tsp. salt
2 T. butter
Directions
In a large saucepan, bring potatoes, parsnips and salt to boil in the stock or water. Lower heat and cook over medium for 10-15 minutes, until the vegetables are very tender.
Add the butter and then, using an electric mixer, immersion blender or hand masher, mash the vegetables in their cooking liquid.
Nutrition Tip: Parsnips are a good source of B vitamins, including B 6 and folic acid, both of which are needed for heart health.
Steamed Asparagus
Asparagus is a delicious spring treat, but it’s spendy. Most people can eat a lot, so buy what you can afford. (Makes 4 servings)
Ingredients
1-2 lbs. asparagus
Directions
Trim the bottom ends off the asparagus spears. Place asparagus in a steaming basket. Steam for a few minutes, until just tender.
Nutrition Tip: Asparagus is a good source of a fiber called inulin, which promotes the growth of friendly bacteria in the large intestine and supports gut health.