I'm spending these colder winter months trying out some yummy new dishes in anticipation of our opening in May! Whet your appetites for a new Flower Pot Salad featuring fresh roasted asparagus, grilled shrimp and baby grape tomatoes with a Parmesan dressing. I've also been making a couple of new soups that have drawn some good reviews from family and friends! In an interest of always listening to our Emerson Creek family, we will try to have more gluten-free options, as they have been requested from many of our guests.
I have been making this chicken dish, adapted from the Chicago Tribune magazine. It has been a hit wherever I have taken it, and I would love to share it with you. Look forward to seeing you in May!
1 chicken, cut into serving pieces (you can use any pieces you prefer, but it is better on-the-bone.)
salt and pepper
1/3 c. flour, mixed with 1 Tbs. paprika
1 Tbs Butter, and 1 Tbs. olive oil
1 large, sweet onion, cut in wedges
4 med. potatoes, cut 1/2 thick (I didn't peel them, but you can)
3/4 cup shredded Romano Cheese
3/4 c. dry sherry (I only had cream sherry, so I used that. You may substitute Port or Marsala, with only slightly different results, but we liked the bit of sweetness.)
1 to 1 &1/2 c. chicken broth
Season chicken well with salt and pepper. Coat with flour/paprika mixture. Heat oil and butter in large pan or dutch oven. Brown chicken on all sides, then add about 1/2 the cheese, potatoes, and onions, finishing with the other 1/2 of cheese. Add sherry and chicken broth to pan, cover and simmer for about an hour, until chicken is done, adding the other 1/2 c. of chicken broth if necessary.