Harvest Time

So I've been in complete Autumn mode around my house. What thrills me to no end is making a fire in the morning and having a cup of coffee. I'm calling my mood of late "Harvest Mode" and my cooking definitely reflects that. Early this week I made my best vegetable soup yet, I'll share the recipe once I duplicate it and record it, proving to myself that it was not a fluke. Last night I made a recipe from Martha that blew our socks off! Chicken with White Wine and Herb Sauce, man o man it's tasty. I changed a few things to reflect what I did or did not have on hand, which is very much my style. This recipe is great because the prep work for the sauce can happen after the chicken is already cooking, so it's a great time saver and it's really delicious. I made sweet potato carrot mash and a green salad for sides. The mash was so good I had some later that night for a tasty snack. 1 sweet potato and 4 carrots boiled together till soft, drained, added a large pat of butter and about 2 tablespoons of brown sugar, mash up. Makes 4 small servings or 2 huge servings. Yum.

Here are the substitutions I made -
green onions for shallots
no chives or parsley
I added fresh thyme instead

photo from Martha's site, I myself did not have time to set up a light box to photograph our supper:)

Serves 4-

* 2 tablespoons olive oil
* 1 whole (3- to 4-pound) chicken, cut into 8 pieces
* Coarse salt and freshly ground pepper
* 3 tablespoons finely chopped shallots
* 2 tablespoons very finely chopped garlic
* 1/2 cup dry white wine
* 1 1/2 cups homemade or store-bought low-sodium chicken stock or broth
* 2 tablespoons chopped fresh chives
* 3 tablespoons chopped fresh flat-leaf parsley
* 3 tablespoons chopped fresh basil
* 1 tablespoon unsalted butter

Directions

1. Preheat oven to 400 degrees.
2. Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
3. Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
4. Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.

Please Enjoy Responsibly (aka with a glass of wine)

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