Edible Blue Ridge Spring 2023

COOKING FRESH

DIRECTIONS: Preheat oven to 400°F. Empty can of garbanzo beans into a strainer and rinse thoroughly. Place garbanzos on a baking sheet, season with salt and pepper, and place in oven. Cook for 15-20 minutes or until dried and crunchy. While beans are roasting, season chicken with salt, pepper, and chili powder. Place a pan over medium high heat and, once pan is hot, add oil. Place chicken in pan and sear, about 2 minutes per side. Place chicken on a cooking tray and cook in oven for 20-30 minutes, or until internal temperature next to the bone is 160°F. While chicken is roasting, add shallots and garlic to the pan and sauté over medium-high heat until shallots are translucent, about 30 seconds. Deglaze pan with lemon juice, wine and stock over medium-high heat. Reduce until reasonably thick. Lower heat by half and stir in butter cubes slowly until melted. Add herbs to sauce, reserving a few pinches, and season as needed (be careful with the salt here). Set sauce to the side. To prepare the salad: Roughly chop artichokes and place in a large bowl. Add all other ingredients for the salad, mix well, and place in refrigerator to chill. Once chicken is cooked through, allow it to rest for 6 minutes. To serve, drizzle plates with the lemon wine sauce, add salad, and place chicken quarters atop salad. Drizzle dish with more wine sauce and finish with reserved herbs. 1/4 cup fresh kale, finely chopped 2 cloves garlic, finely diced 1/2 bunch parsley, finely chopped Juice of 1 lemon Spring Chicken Quarters with Grilled Artichoke Salad and Herbed Lemon Wine Sauce: INGREDIENTS: Recipe by Matthew Tolbert , The Serendipity Chef , Pulaski For the Chicken: 2 chicken leg quarters, locally sourced (such as Bramble Hollow Farms) 1 tablespoon chili powder 4 tablespoons olive oil Juice of 1 lemon 1/2 cup white wine 1/2 cup chicken stock 8 tablespoons butter, cubed 1 shallot, finely diced 4 cloves garlic, finely diced 1/2 bunch parsley, finely chopped 10 sprigs thyme, stripped Salt/pepper to taste For the artichoke salad: 1 jar grilled artichoke 1 can garbanzo beans 1/2 cup roasted red pepper, sliced 1/2 cup red onion, sliced 1/4 cup Katamala olives, roughly chopped 1/2 cup local hydroponic cherry tomatoes, halved

Note: artichoke salad can be served hot as well. Simply warm it to your desired temperature in a pan.

32 | edible blue ridge SPRING 2023

Photo by Sara Schober