Friday, November 2, 2012

Rosemary Chicken & Apple Fingerling Bake

Yeah... this is another one that I had no idea what to call it. I always want the title to be able to give the reader an idea of what it is without having to read it, though I don't want to it to be overwhelmingly long.

So I decided on 'Rosemary Chicken & Apple Fingerling Bake.' Ahhh the joys and tribulations of recipe blogging ;)

This dish was dreamed up when I decided to cook my sister and her husband dinner on short notice. Hm... what to make that is relatively easy and relatively fast? And something that is staying true to 'fall' as it was Halloween night.




Rosemary Chicken & Apple Fingerling Bake

For the chicken legs

3 chicken legs (organic, cage-free)
1.5 tbls extra virgin olive oil
Dash of ground pepper
Dash of garlic powder
Pinch of rosemary (you could use fresh, I used dried)

For the Apple Fingerling Bake

1.5 organic apples, (I used Honeycrisp), chopped
1 package/~ 2 cups mushrooms (I used Babybella), sliced
~10 fingerling potatoes, mixed variety, chopped
1-2 tbls extra virgin olive oil
Dash of rosemary
Pinch of sea salt
1/4 cup Chardonnay of your choice

Method:

These just so happened to both take the same amount of time in the oven, at the same temperature. Love it when that happens.
 
For the chicken legs

Slather each chicken leg with some of the olive oil oil and rub in the seasoning.

Bake at 400° covered for 35 minutes. At 35 minutes, uncover and bake for about another 18 minutes or until the chicken is done throughout.

For the Apple Fingerling Bake

Toss all of the items with olive oil, add in the rosemary and salt and pour the Chardonnay over-top.

Bake at 400° covered in a casserole dish for 35 minutes. At 35 minutes, uncover, drain about 3/4 of the liquid out and bake for about another 18 minutes (it will be done when the chicken is done).



Serves ~ 3 (with some Apple Fingerling Bake leftover)

Enjoy (with some of that Chardonnay ;))

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