chicken braised with garlic; mustard/collard greens


Chicken has probably never made an appearance in this site, except in the form of eggs, and I almost never eat chicken out, but I’ve recently become belatedly aware of an excellent source for safe, conscionably-raised – and delicious – poultry lying right under my vegetable-loving nose, so to speak.   We have been enjoying the produce of Zaid and Haifa Kurdieh’s Norwich Meadows Farm for years, and they are definitely the real thing.  I’m now a fan of their poultry and their eggs.

  • a simple braise or ‘stew’ of chicken thighs, described by Mark Bittman, using Norwich Meadows Farm browned in a cast iron enameled Dutch oven, with two full heads of garlic, unpeeled, a generous amount of chopped parsley from Paffentoth Gardens and about a third of a cup of white wine, salt and pepper added, then everything brought to a boil and covered, simmered for about 45 minutes, the garlic removed and spread onto crusty bread when finished, the chicken finished with chopped parsley or, in this case, lovage from Windfall Farms, and turned onto the edges of the slices of garlic bread
  • a mix of collards from Lucky Dog Organic and mustard greens from Lani’s Farm, braised with a bit of garlic from Berried Treasures, seasoned, then finished with olive oil
  • the wine was a New Zealand red, Marlborough Opawa Pinot Noir 2012