Hey fraands! I’m Jessica; it’s super splendid to meet you. As City Farmhouse’s new Food Contributor, I am honored (and over the moon) to share seasonally inspired monthly recipes with you all.
Since I’m brand spankin’ new, here’s a few tidbits so we can get to know each other a bit better! ?
A born and raised New Yorker, I’m a city gal who settled with her Southern California-bred beau, Chris, in the city they met, married, and work: New Haven, Connecticut. My husband and I live in a charming (and ever-evolving) 1934 Craftsman Bungalow with our two feisty felines and one hilarious 60 lb. lap dog. Together we live an active lifestyle – he’s the (cautious) Crossfitter, me the yogi – doing our best to eat healthy and support farm fresh foods on the regular. We’re travelers, total goofballs, and adventurous foodies. Needless to say, I’m beaming to bring a slice of my #chefontheside life to you all.
Shall we …
April is a hopeful time to stroll the streets of New Haven’s Little Italy. Buzzing with pedestrians, pups, and cherry blossom blooms, the first outdoor farmers’ market of the season graced Wooster Square. Even in these chilly, brisk weeks of spring, I’m always awestruck by the amount of earth picked goodies you’ll find among vendors’ stands. Leeks, turnips, beets, oh my!!
Celeriac and carrots quickly caught my eye at Riverbank Farm’s stand; as did sweet, yellow onions from Hall’s Farm; and lastly, the brightly colored radish microgreens from Two Guys from Woodbridge were the perfect finish. My list was gave me a chicken vibe, so I purchased a free range Cornish chicken from an all-time favorite, Sankow Beaver Brook Farm. They’re also purveyors of raw milk, which I highly recommend. But I digress.
One thing I’ve learned when it comes to chicken is you gotta work it. This dish starts off marinating in a deee-licious garlic and lemon concoction. A touch of high-heat, and a lotta pan-seared char, is what seals the deal on this butterflied Cornish chicken. Add that to the natural sweetness of carrot and celeriac fries, finished with a sage gremolata made with winter sage (from our home garden and possibly the most fragrant!!), you’ve got yourself a home run, my friends.
Butterflied Cornish Chicken with Carrot and Celeriac Fries
Serves three to four people
3 lb. Cornish chicken, butterflied Radish microgreens, to garnish
For the marinade:
¼ to ½ cup of fresh lemon juice
5-6 garlic cloves, minced
salt & pepper, to taste
For the fries:
2 carrots, peeled
1 large celeriac root, peeled
1 small yellow onion ½ tsp.
For the gremolata:
15-20 winter sage leaves, minced
1 tbsp. lemon zest
¼ cup extra virgin olive oil
1 small garlic clove
salt & pepper, to taste
2 Baking Sheets
Zester Garlic Press Peeler
Preheat oven to 425 degrees. In a baking dish, marinate Cornish chicken in lemon juice, garlic, salt and pepper. Marinate for 15-20 minutes.
While chicken is marinating, thoroughly peel celeriac root and cut into ½ inch wide slices. Peel and cut carrots similarly. Peel and half onion, cut into half circle slices. In a new baking dish, combine celeriac, carrots, and onion. Season with cayenne, salt and pepper to taste. Oven cook for 20-30 minutes.
Heat a large saucepan to high-heat. Place marinated Cornish chicken skin-side down. Sear for eight minutes, or until pleasantly (and deeply) charred. Finish cooking in oven for 20 to 30 minutes, or until cooked through.
While chicken is cooking, combine sage, lemon zest, garlic, EVOO, salt and pepper in a small mixing bowl.
This dish looks incredibley delicious and healthy, I cant wait to try it!
Have a happy day!