Harvest Supper

I recently had the opportunity to enjoy some fresh-from-the-garden vegetables at a friend's house and this was the result.  Thankfully kids love doing the dirty work. It's harvest time so get your hands on some great local produce!

Recipes from the video:

Glazed carrots

1 lb or so carrots, scrubbed and trimmed

salt

1 tablespoon butter

1 tablespoon brown sugar

1/2 teaspoon dried dill or a teaspoon fresh chopped dill

salt and pepper to taste

Bring a pot of water to the boil and season well with salt.  Add the carrots and boil until just tender, about 10 minutes. Taste them once in a while, they’re delicious. Drain well in a collander.  Heat a fry pan over medium heat for a couple of minutes and drop in the butter and brown sugar.  Stir together to melt, then add the dill, salt and pepper.  Toss the carrots in the sauce and simmer then for a few minutes, lowering the heat to low.  Add a few tablespoons of water or wine if the sauce begins to harden or dry up.

Herbed chicken breasts

4 bone-in, skin on, chicken breasts

salt for brine

2 tablespoons olive oil

ground black pepper to taste

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

1/3 cup good white wine

If you have the time, brine your chicken ahead.  Dissolve a half cup of salt in a couple of litres of water and add the chicken to it.  Let it brine, covered, for at least a couple of hours or up to four.  Drain well and pat the breasts dry. Preheat your oven to 375F. Season the chicken with pepper.  Heat a fry pan over medium-high heat for a couple of minutes and add the olive oil.  Lay the chicken breasts in the pan, skin side down.  Cook until nicely browned, about four to five minutes, then turn over and brown the other side, about another four minutes.  Sprinkle on the fresh rosemary and sage and pour in the white wine.  Let this simmer for a couple of minutes.  Transfer the chicken to a baking dish.  Scrape any brown bits off the bottom of the fry pan (add more wine if you have to) and spoon the sauce over the chicken.  Bake for 20 minutes or until the chicken is cooked through.  Serve topped with the pan sauce.