Spring Chicken and Vegetables

If you haven’t guessed yet, I am not a fan of chicken in general.  Usually I find chicken meat to be gamey, dry, and tough no matter how I cook it.  I have found a decent chicken supplier – they are on the small side, but the flavor is great.  Here’s what I did with my chicken tonight – and it was devoured!  The spice rub makes the chicken skin crispy and tasty – do not discard it or your chicken will taste bland.

1 chicken, cut into pieces

1 t ground fennel

1/2 t ground coriander

1/4 t ground cumin

salt, pepper

  • combine spices and rub into chicken pieces with olive oil

2 carrots

2 parsnips

1 – 2 bulbs fennel

1 onion

2 heads green garlic

  • Preheat oven to 350 degrees
  • Wash and chop the veggies into bite sized chunks
  • Add to baking pan and toss with chicken pieces
  • Bake until chicken is cooked through and veggies are tender



Rutabaga Colcannon

This was so very, very good.  I wanted to make a colcannon recipe for St. Patrick’s day, but I was too lazy to look up recipes.  I had all the ingredients of a traditional colcannon in my veggie basket last week, but I figured the carbivores would revolt if I sullied their mashed potatoes with cabbage and scallions, so I refrained and used my cabbage on the side. However, I had some rutabagas I needed to use up tonight and decided to fancy it up a bit. The result was amazing goodness, even though the kids wouldn’t touch it.

2 large rutabagas, peeled and chopped

2 – 4 T Kerrygold unsalted butter

1 bunch scallions, sliced

Salt and pepper

  • Boil rutabagas until tender.  Drain and put back into the pot over a very low flame to evaporate excess water.
  • Place rutabagas in bowl of the food processor with butter, salt, and pepper.  Puree.
  • Place sliced scallions in with the rutabagas.  Pulse gently to mix.  Enjoy!