Category Archives: Chicken

Roasted Dill Chicken Legs and Root Vegetables

Spring has sprung in the Rockies (well, every other day at least…cold yesterday, warm today…those mountains make the weather here crazy). I’m headed to Florida in a few weeks and the thought of squeezing my foodie thighs and hips into a bikini is more than horrifying. Not that I’m going to crash diet or sweat it out at Zumba (Please people, who has time to work out when you have to cook?) The least I can do is attempt to stay away from the cheese and the butter and the heavy cream. In my world, that’s dieting. Everything is better with those three dairy ingredients. Ugh. Into the protein and veggie world I go…

Anyone who knows my boyfriend is aware of the fact that he likes to grow…anything. We are starting to accumulate quite the garden – which, when you are renting a house, can be quite an endeavor since everything is potted including the fruit trees. If my memory serves me (and I’m sure I’m forgetting a few things), he currently has sprouting: cucumbers, garlic, onions, raspberries, blueberries, a few varieties of grapes, strawberries, asparagus, eggplant, cherry trees, apple trees, aspens, peach trees, basil, oregano, dill, pineapple sage…and the lists gets longer everyday.

We won’t have actual fruit or veggies for a while, but the herbs are all set to go. So I had him cut me some dill sprigs for this recipe. Not only was this rather healthy, but I thought it was beautiful and pretty tasty considering that it was just plain old chicken and potatoes. Also, the veggies were cheap and so were the quartered chicken legs ($1.10 each! – heck yes Sunflower Market!)

Roasted Dill Chicken Legs and Root Vegetables

2 quartered chicken legs

10 fingerling potatoes, halved

5 carrots, cut into 1 inch logs

1 bunch radishes, halved

1 bunch green onions (half coarsely chopped, half whole)

1 onion, quartered

juice of 2 lemons

1/4 cup evoo

chicken broth

salt & pepper to taste

4-5 sprigs fresh dill


1. Remove any excess fat from the chicken legs. Drizzle olive oil over the chicken, and squeeze the juice of one lemon over each chicken leg, sprinkle with salt and pepper, and 2-3 sprigs of dill on each leg. Marinate in the refrigerator for 30 minutes.

2. While chicken is marinating, chop all the veggies and place in the bottom of a roasting pan with enough chicken broth to cover.

3. After 30 minutes have passed. arrange chicken on top of vegetables. Add whole green onions around the chicken to flavor the veggies and broth.  Cover and roast at 375 degrees for an hour, basting every 15 minutes.

4. After an hour, remove the top of the roasting pan. Cook until for another 20-30 minutes or until the chicken is browned, basting occasionally to keep chicken moist. Serve immediately.


Grilled Chicken and Asparagus (and Berry Cobbler for dessert!)

Hello world!

Notice my new format, theme, and web address. I’ve migrated my blog to WordPress. I’d been using WordPress for my blog at 303 Magazine, and I liked the format so much more that I decided to make the switch. Nothing has changed on the blog’s content and you can still find all my old posts here. But, I unfortunately had to add the number zero to pose as the letter O, since someone on WordPress apparently already has this domain? LAME!


I’ve been frequenting Sunflower Market a lot more than the regular grocery stores. It’s not 100% organic, but they do have a lot of that kind of stuff on their shelves. The biggest bonus is that it is sooooo cheap! 2 lbs of strawberries for $5? Don’t mind if I do! 2 pints of blueberries for $3? Yes, please! So, I usually snatch up lots of fresh produce there (oh, and 2 Hass avocados for $1!).

With all this food blogging and cooking and eating, I’ve been packing on the lb’s. Ugh. That is to be expected. Unfortunately, my lovely boyfriend is a country boy through and through, and “light” meals aren’t exactly in his vocabulary. I guess he loves me enough to try though, because on Friday night he bought some boneless skinless chicken breasts and fresh asparagus to grill (plus, it was 70+ degrees on April 1st…grilling just seemed natural). So, I stopped off at Sunflower and picked up some country wild rice to go along with the meal.

The asparagus are easy – lemon juice, salt, pepper – and on the grill they go. But the chicken needed some spunk so I made a marinade…

Honey Dijon Marinade

1/4 cup dijon mustard

juice from 2 lemons

1/2 cup EVOO

2 tablespoons soy sauce

salt and pepper to taste

Country wild rice can pretty much stand alone…but I cooked in 1 cup chicken broth and 1 cup water, brought that to a boil, and added 1 cup of the rice. Yummy and healthy whole grains!

Since the boyfriend was such a good sport about me trying to eat healthy and all, I decided to make some cobbler – one of his favorite desserts. Of course, I dug out the Bon Appetit behemoth, and turned to the “fruit desserts” sections (because this book is that awesome) and found a peach cobbler recipe that I decided I could adapt.

Mixed Berry Cobbler                           

Preheat oven to 400 degrees F.


1 cup self-rising flour

1/2 cup sugar

1/2 tablespoon baking powder

1/2 teaspoon salt

1/2 stick chilled butter, cut into 1/2 inch cubes

1 cup chilled buttermilk

1 large egg, beaten

1 teaspoon vanilla


1 lb strawberries

1 pint blueberries

juice of 1 lemon

1/4 cup sugar

1/2 stick butter (for the pan)

1. Mix berries, lemon juice, and sugar in a medium sized mixing boil and set aside.

2. Stir flour, sugar, baking powder, and salt in a large mixing bowl, and mix in butter with your hands until mixture becomes coarse.

3. Transfer to a standing mixer, and add buttermilk, egg, and vanilla. Mix until well blended and no lumps remain in the batter.

4.  Melt 1/2 stick butter into a 9×9 baking dish in the oven.

5. When butter is melted, pour fruit mixture into the baking pan and pour the topping over the fruit.

6. Bake at 400 degrees F for 40 minutes.

7. Let cool, and serve with Blue Bell vanilla ice cream. (YES, it has to be Blue Bell!!!)

The lemon and the buttermilk give this cobbler a little extra tang – something you don’t usually taste in a cobbler.

Five stars from the foodie!

Stay tuned for my report of Cochon555 which I am attending this evening in Downtown Denver. Check out my latest post at to get the scoop on the swine and wine feast!

Coq Au Vin Blanc

>Coq au vin – chicken with wine – is a traditional French country dish, in which a whole chicken is cut into 8 pieces, marinated in a Burgundy wine, and slowly cooked in bacon fat and vegetables and then accompanied with pearl onions & mushrooms.

Well, I had boneless skinless chicken breasts to get rid of…not a whole chicken. So I have already offended Julia Child immediately. To piss her off even more, I used white wine and I didn’t marinate my chicken in it, I just added it to my sauce. I’m not sure that I care too much that she’s rolling over in her grave, because my version of the French classic turned out to be delectable. I based this off a recipe by Virginia Willis (Bon Appetit, Y’all), and used the aforementioned variations.  Virginia Willis, by the way, does say that it is perfectly acceptable to use chicken breasts…so take that JC.

This is a looooooooong recipe. Which is why I chose to make it on a Sunday. It took me about 3 hours to prepare.

Coq Au Vin Blanc (por deux)
2 boneless skinless chicken breast
6 strips of bacon, cut into lardons
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 crushed clove of garlic, plus 2 garlic cloves, minced
1/4 cup flour
1 quart chicken stock
2 cups white wine
bouquet garni (3 sprigs of thyme, 2 springs of parsley, 1 bay leaf)
1 tablespoon canola oil
1 tablespoon unsalted butter
10 button mushrooms, quartered
12 pearl onions, trimmed and peeled
1 sprig thyme
1 bay leaf
1/4 cup white wine
salt & pepper to taste

1. Salt and pepper the chicken breasts. Set aside.
2. Add bacon to Dutch oven and cook over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel lined plate (important note: you will need the bacon later. In other words – NO BACON SNACKS! It’s possible that not all of the bacon made it back into my sauce when I made this recipe. oops!!!)
3. Add chicken breasts to bacon grease and cook until golden, about 5 minutes on each side. Remove from pan and set aside.
4. Add onion, carrot, celery, and crushed garlic to the pan and cook until vegetables start to brown, about 7-8 minutes.
5. Add the minced garlic and cook until fragrant, about a minute, and then added the 1/4 cup flour.
6. Stir the mixture constantly until flour begins to brown. Return the chicken to the pan, and cover with chicken broth and 2 cups of white wine.
7. Cover and reduce hit to simmer. Cook for one hour.
8. To cook the mushrooms and pearl onions, heat oil in a skillet and add the tablespoon of butter. Add mushrooms and onions to skillet, cooking until tender, about 10 minutes. Add thyme, bay leaf, and 1/4 cup white wine to deglaze the plan. Add the bacon (if you haven’t eaten it all). Cover to keep warm.
9. After an hour has passed, remove the chicken from the pan and set aside. Ladel the vegetables and broth into a blender or food processor and puree. The sauce should thicken considerably. Return to pan, and cook about 10 minutes over medium high heat. Add the bacon, mushroom, and onion mixture. Return the chicken to the pan and cook for about 10 more minutes to allow the flavors to marry. Serve immediately.

Told you it was long…this ain’t 30 Minute Meals.
This is definitely a recipe I’ll keep in my back pocket. Yes, it takes a bit of effort and time, but I felt so accomplished once it was done. It’s so hearty and filling, too…it’d make a great Crock Pot meal and is definitely comfort food to a T.

Bon Appetit!