|The Bargers & The Appels|
Here's what we featured:
- Lemon-Thyme Chicken
- Skillet Cream Corn with Bacon
- Homemade Canned Green Beans (from our good friend, Dillon)
|What can I say? My man knows how to cook|
Lemon-Thyme Chicken (which we found in the all-new ultimate Southern Living Cookbook)
1 lemon, cut half
1/2 medium onion
1 (5-pound) whole roast chicken (ours was actually quartered, but we still made it work)
1/4 cup butter, softened
3 garlic cloves, minced
2 t chopped thyme
1 t coarse salt
1 t ground pepper
1 cup chick broth
1/2 c dry white wine (we had a pinot grigio)
2 T all-purpose flour
First you normally shove the lemon into the chicken cavity. We ended up squeezing lemon juice over the quartered pieces.
Then stir together butter, garlic, and 2 t of thyme. Loosen the skin on the chicken by gently pushing your fingers in between the skin and meat. Do not totally detach the skin. Pour the butter mixture under the skin. Pour the rest over the skin. If you have a whole chicken, tie the legs together.
Place the chick, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan. Sprinkle with salt & pepper. Bake at 450 degrees for 30 minutes. Then reduce heat to 400 degrees and bake for 55 minutes or until meat thermometer inserted into thigh registers 180 degrees. Baste occasionally with drippings and turn pan for even browning.
For the gravy, add broth to reserved drippings in pan and stir to loosen browned bits from bottom. Whisk together pan drippings, wine, and flour in a small saucepan for 5 minutes.
Skillet Cream Corn:
6 bacon slices
1/2 Vidalia onion, finely chopped
1 garlic clove, finely chopped
3 cups fresh corn kernels (if your ambitious, that's about 6 ears)
1/4 cup all purpose flour
1 1/2 cups half-and-half
A dash of salt
A dash of pepper
1 T butter
1 T basil
Cook bacon in a large skillet until crisp. Then do the typical drain on a paper towel. Reserve 2 Tablespoons of drippings in skillet. After it drains, crumble bacon and set aside.
Saute onion and garlic in hot drippings skillet for 5 minutes or until tender. Stir in the corn and cook for 5-7 minutes or until golden. Remove from heat.
Cook the flour in a large clean skillet over medium. Bake & stir occasionally for 5 minutes or until golden. Slowly whisk half-and-half until smooth. Add corn mixture along with salt and pepper. Cook for 5 minutes of until thickened. Remove from heat and stir in butter and basil. Sprinkle with bacon and serve.
Homemade Canned Green Beans:
We obviously just heated the green beans in a pot. But we added a bit of rosemary to spice it up. We are so grateful to our friend who sold us the chicken & threw in a couple goodies like the canned green beans. He also gave us deliciously canned apples, black eyed peas, and salsa!
Our little feast turned out perfectly, but alas, my photos did not. You have to trust that it was delicious. And even better, it filled up four tummies without over doing the table. If you need to have a smaller holiday feast, this is the way to go. It was also very thrifty. The whole thing was maybe $40 at the most? Probably less.
Oh, and what was I doing while my amazing husband was cooking? Starting up the Christmas decore of course!