Did I mention ice tea too?
The most amazing part was that we actually timed it so that it was all done at the same time! I still can't believe it. But the trick is to make the chicken as the oven preheats, when you put the chicken in, start boiling the water for the potatoes, and when the potatoes are ready to be smashed, start the green beans. I have to admit though, everything was homemade and local except for the gravy which did come from a packet.
OVEN FRIED CHICKEN
Ingredients:
Chicken Breasts (we used three to feed four people, but you can use as many as you need)
3 tablespoons Milk
1 Egg (from a local farm, purchased at the Market House)
Bread Crumbs
Herbs and Spices
- Paprika
- Thyme (dried from the garden)
- Black Pepper
- Granulated Garlic
- Onion Powder
- Butter (at least 3 tablespoons)
Directions:
Heat your oven to 375 degrees.
In one bowl, mix the milk with the egg and beat well.
In a second bowl, pour in bread crumbs (the amount depends on the size and amount of chicken you have, but a half cup to a cup should be a good starting point). Add in paprika, thyme, black pepper, granulated garlic, and onion powder depending on personal taste.
You can use whole chicken breasts or make them into smaller cutlets. We decided to make them into smaller pieces, which increases the breading to chicken ratio and decreases cooking time.
Grease a glass baking dish with butter. Place extra butter in a small microwaveable bowl and melt it.
Dip the chicken in the egg mixture, and then dip it into the bread crumbs (covering evenly and fully) before placing in the baking dish. Make sure the chicken pieces are not touching in the pan.
Drizzle the melted butter over the chicken pieces and place them in the oven. Smaller pieces may only need a half hour while whole chicken breasts may need an hour to cook. Make sure to check to make sure the chicken is fully cooked either by temperature or by cutting into one of your larger pieces to see the inside.
MASHED POTATOES
Ingredients:
water
potatoes (we used red potatoes from our CSA)
Milk
Butter
Directions:
Place about a half cup to a cup of water in a pot. Bring water to a boil as you cut up the potatoes. Remember smaller pieces cook faster than larger pieces. If you used large pieces of chicken, then halve or quarter the potatoes. If you used smaller pieces of chicken, have fun making them a decently small size.
Boil the potatoes until soft, and a fork or knife can be easily inserted into the pieces. Drain off excess water and put the potatoes through a food mill. If you don't have a food mill, you can use a good old fashion potato masher, electric beater, or a wooden spoon with lots of muscle behind it. Once the potatoes are mashed, mix in butter and milk til the flavor and texture fits your preference.
GREEN BEANS
Ingredients:
Butter
Green beans (bought at the farmers market)
Candy onion or regular onion (chopped into large pieces)
Soy Sauce
Directions:
Melt the butter in a nonstick pan prior to throwing in onion pieces and green beans (note, green beans should have the very ends snipped or pinched off prior to cooking).
Saute until warm and then sprinkle in soy sauce.
Cook until desired level of crispness or softness.
BAKED PEACHES
Ingredients:
Peaches, halved (The farmer's market had ripe white peaches that could not be passed up. Its a good idea to make this with the idea of one peach per dinner guest)
Nutmeg (fresh grated is the best)
Brown Sugar (DARK is the only kind I use, but light can be substituted in)
Directions:
Set your oven to broil, with the rack towards the upper portion of the oven, but not at the way top, think upper middle section.
Halve your peaches, and place them inside section facing up on a baking pan. Sprinkle each with nutmeg, and then a pinch of brown sugar.
Place in oven and let cook until brown sugar begins to melt with the peach juices and the peaches are thoroughly heated throughout. Serve warm, right out of the oven.
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