Lemon Rosemary roasted Chicken, Creamy Fava Puree, Carrot and Fennel Paysanne

I recently Moved. I sold my house and have moved in with my family to save some dinero and to do a little soul searching before I set off to see the world. So far, its been pretty nice. I’m never home as I’m always working, day off= sleep and laundry.

There is something to be said about going back “home” as it were.

Like waking up to your 7 year old nephew at 8 AM clapping in your face to show you his new converse all stars before sprinting out of the room like nothing ever happened.

Not a word. Just a clap, a point, and I’m pretty sure he threw me the deuces sign-

Ee-ee, Look at my kicks- DEUCES!

To show my appreciation for their patience, kindness and love- I decided to cook them dinner on my day off.

(You know you’re a true cook when you can’t wait for your day off to just be creative and take your time, and have fun with plating )

Here was the Menu-

Lemon Roasted chicken Thighs scented with Rosemary

4 Bone on Skin on Chicken thighs

1/4 C. Lemon Zest

2 tbsp minced garlic

Salt

Pepper

Rosemary stems

Olive oil

Set your Oven to 325

Mix Lemon zest, garlic, salt, pepper, and EVO together, rub inside the chicken skin and whatever is left, rub on the outside. Put in a glass baking dish. NEXT to the chicken, lay the rosemary. This will infuse the chicken with its essense without overpowering it. Bake in the preheated oven until internal temp reaches 165F. About 30-45 minutes.

Creamy Lemon Fava Bean Puree

I used Dried Fava beans because they are much less expensive than fresh. Make SURE to soak those suckers for at least a day, it will make peeling the skins Much easier.

.5 lb of peeled soaked fava beans

Half of an onion- don’t cut it

Half a carrot-dont cut it

.5 Cup minced onion

1 tbsp butter

Stock, wine, or Sherry vinegar (to deglaze)

1 tbsp Heavy cream

Lemon juice

Salt pepper

Cook Fava beans with half the onion and half the carrot  in pressure cooker for about 15 -20 minutes. when done, remove the onion and carrot. While Fava is working, in another pan sautee onion in Butter until dry, season, add liquid of choice- I used stock because it’s what I had. Reduce till sec again, then add lemon juice. By this time (about 10 minutes) your fava’s should be done. combine the mixture cook on low for about 10 minutes, season, taste and add the cream. Pull of the heat, and puree if you want it super smooth. You could also just use a hand masher here.

Carrot and Fennel Paysanne-

Paysanne is just a fancy name for 1/8″ squared carrots.

Carrots cut in Paysanne

Fennel Fronds

Butter

salt

Pepper

sautee Carrots in a bit of butter, season, and add fennel fronds at the end. Cook carrots until they are JUST done- don’t over cook.

Chive Oil-

In a blender combine chives and Olive or Canola oil. let it go for a few minutes. Pull, let sit for about 20 minutes then strain with a cheese cloth and use as a garnish, reserve to use as a dressing later.

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2 Responses to Lemon Rosemary roasted Chicken, Creamy Fava Puree, Carrot and Fennel Paysanne

  1. This looks gorgeous. Great tips on the dried favas, I’ve not done that before and it didn’t work out well.

    • Angelina says:

      Thanks! Can’t wait to find my real camera and start taking appetizing pics again.
      I actually tried 3 methods of soaking- the quick hot soak, a few hours, and just overnight. Overnight was the best-Its a lot of work, but the Fava makes it worthwhile!

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