Lemon-Chicken & Pepe Soup March 10, 2016 by Jill Foucre Leave a Comment Lemon-Chicken & Pepe Soup 2016-03-10 13:08:05 Serves 8 Print Ingredients 1 T. olive oil 4 scallions (white and green parts separated), chopped 2 celery stalks, chopped 2 garlic cloves, minced 1 small zucchini, diced 1/2 t. kosher salt 1/4 teaspoon ground black pepper 9 cups chicken stock, plus additional if needed 3/4 cup acini de pepe pasta (or Israeli couscous) 1-1/2 t. lemon zest 2 cups cooked, shredded chicken (from a rotisserie chicken) 1 cup canned garbanzo beans, drained and rinsed 1-1/2 T. chopped fresh dill 1 T. chopped fresh parsley 1-1/2 cups shredded romaine lettuce 2 T. fresh lemon juice red pepper flakes for garnish (optional) Instructions In a large saucepot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently. Add garlic, zucchini, salt, and pepper; cook 2 minutes, stirring occasionally. Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally. Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through. Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired. Adapted from Food 52 Adapted from Food 52 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Golden Roast Chicken with Apples, Leeks & Kale December 10, 2015 by Jill Foucre Leave a Comment Golden Roast Chicken with Apples, Leeks & Kale 2015-12-10 14:40:34 Serves 4 Print Ingredients 2 t. dried ground sage 2 t. dried marjoram (or basil) 1 1/4 t. salt 1 t. dried thyme 1/2 t. freshly ground black pepper 1 whole broiler/fryer chicken, about 3 1/2 pounds 1 large leek, ends trimmed, split lengthwise, well rinsed 4 to 5 cups roughly chopped lacinato or other tender kale, about 6 ounces total 2 medium-large Honeycrisp apples, cored, cut into 3/4-inch pieces 2 T. extra-virgin olive oil Instructions Heat oven to 450 degrees. Mix the sage, marjoram, salt, thyme and pepper in a small dish. Place chicken on cutting board, breast side down. Use sharp kitchen shears to cut out the backbone. Flip chicken over; split the chicken in half through the breastbone. Rinse the chicken, and pat dry. Rub it all over with half of the seasoning blend. Cut the rinsed leek crosswise into 1/2-inch slices. Mix the leek, kale and apples in the bottom of a large roasting pan. Sprinkle with the remaining seasoning blend; toss to mix well. Add the oil; toss again to coat with oil. Set a wire rack over the vegetable mixture in the pan. Arrange the chicken halves on the rack. Roast, stirring the vegetables once, (be careful moving the chicken while you do this), until chicken juices run clear when the thigh is pierced with a fork and vegetables are fork-tender, 35 to 40 minutes. Carefully move the chicken halves to a cutting board, tent with foil and let rest 5 minutes. Meanwhile, spoon the vegetables and all the pan juices into a serving bowl. Cut the chicken halves into 2 pieces. Serve with the roasted vegetables. By JeanMarie Brownson, Chicago Tribune Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/