I love family hang outs. Growing up with a large extended family that would gather on every occasion we could, my cousins, aunts and uncles have become some of my my closest friends. I had a light day at work, so I invited some over for dinner and then got cooking. One friend was vegetarian and I wanted to create a meal that was entirely meat free but would still satisfy her meat eating husband and kids.
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.