Well hello, early snow! I’m sure I’m not the only one out there who woke up a little surprised, a little excited and a little sad this week when I saw a blanket of white on the ground. I love the changing of the seasons, but I was a little sad my growing season was cut short this year. Thankfully, a friend and local grower, Deb from Vesta Gardens, visited to warn me to pull my garden ASAP. Actually, she told me I should have pulled it the day before, but what can you do.
I have been looking for a recipe that uses the whole carrot, root to tip, for a while now and usually, it’s a bust. I don’t care how healthy they are, I don’t like pureed carrot green smoothies. Maybe I just haven’t found the right recipe, who knows, but what I do know is that if I don’t love what I’m eating, I’m not going to make it again.
My brother and his wife came over for dinner last night so I knew I wanted an easy, one pot meal that would simmer away while we could catch up. I knew I had some chicken thighs hiding out in my fridge somewhere, so I dusted off my “Essential Pepin” cookbook to see what the master, Jacques, had to say on the matter. I found a classic French recipe, Chicken Chasseur (“hunter” in French), which typically uses poultry, mushrooms, tomato, and garlic; all things I had on hand. Perfect.