From the kitchen/laboratory, a new, delicious recipe for the Spring Menu; Delicious Dinner Service at The Clarksville Station, Overlook Farm:
Hilty’s chicken in sherry vinegar, honey, tomato, and garlic sauce with charred white beans with chard.
1 beautiful, Hilty’s pasture-raised chickens, cut into 8ths
salt and pepper
2 teaspoons paprika
2 teaspoons thyme
2 tablespoons Dijon mustard + 1 tablespoons
4 each clove garlic + 12 each
3 tablespoons butter + 3 tablespoons
2 teaspoons extra virgin olive oil (EVOO)
.5 cup sherry vinegar
.25 cup honey
1.5 cups chicken stock
.5 cup sour cream
2 teaspoons tomato paste
.5 oz. cognac
4 each tomato, roma
parsley and chives
Oven at 375 degrees. Season chicken with salt and pepper, paprika, thyme, Dijon mustard, and garlic. Roast chicken. Combine butter and EVOO - saute 12 garlic cloves - SLOWLY, for 16-18 minutes. Add sherry vinegar, honey, and chicken stock - reduce by 2/3. Mount the glaze with sour cream, tomato paste, 1 tablespoon Dijon mustard, and cognac - simmer. Reserve. Finish with chopped tomato, fresh parsley, and chives.
Charred White Beans with Chard
(Giant corona beans, cellini beans, and white cannellini beans are superb!)
1 pound dried white beans, soaked overnight, cooked
.25 cup butter/EVOO
salt and pepper
2 onions, minced
4 each garlic, minced
1 large bunch chard or kale
.25 cup apple cider vinegar
1 tablespoon brown sugar
Parmesan cheese
Large cast iron skillet to medium heat - add butter/EVOO, saute, and brown beans, cooking 2-3 minutes per side. Season with salt and pepper. Add onion and garlic - sweat; cooking until onion begins to wilt. Add chard, vinegar, and brown sugar - cook 6-8 minutes. Drizzle with EVOO and garnish with Parmesan cheese.