The main course. . .
Chicken braised in stock and white wine. Started with a whole, organic chicken. Cut apart legs,thighs and breasts. (The wings, back and giblets were used to make a stock for another night). Took out the Dutch oven. Seared in peanut oil over high heat. Removed chicken and sauteed garlic and onions. Added liquid, CSA potatoes and parley. Then into the oven at low heat (325) for 1 and 1/2 hour. Strained sauce into a pan and reduced. Awesome. Served potatoes with sour cream, parsley and horseradish. Salad of Swiss chard, tomatoes and bell peppers. Dressing was blasamic and olive oil.
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