Home Herbs Edible & Cut Flowers Our Garden Salad Pastured Poultry Our Country Store Professional Chefs Contact, Hours & Map
Events & Media
Links of Interest
What Is Organic Recipes Q&A How Do I Order

It’s a lovely thing – everyone sitting down together, sharing food. So take a moment, before you dig in, to smile at your friends”. - Alice May Brock

Roasted Chicken Provencal

3-5 lb chicken
1 tsp. salt
4 cloves garlic, peeled & halved
*1 tsp. basil
Freshly ground black pepper
1 tsp. butter
*1/2 tsp. thyme
2 tbsp. olive oil
*1/2 tsp. rosemary

(Use fresh herbs if possible; If you like spices be generous with the amounts!) Pour 1 tsp. of the oil and the garlic halves into the roasting pan, or clay baker. Place chicken in pan. Season cavity and outside of chicken with salt, pepper and butter. Sprinkle with rosemary, thyme, and basil. Drizzle remaining oil on chicken. (use chicken stock instead of oil for lower fat, but use an organic stock if possible).

*If you have fresh herbs try using them – use 3 tbsp. of finely-chopped fresh herbs for each of the herbs listed above, or try our fresh Inspired Market Gardens ‘POULTRY MIX’. If possible rub in under the skin, or mix in with the dressing.

My good friend Mhairi gave me this recipe years ago, as the first recipe (and her favourite), in a ‘Cook’s journal’, to which I have added many recipes given to me by friends and family. Rather than decline to share recipes, I’d rather pass them on, as I know when I do the next cook is likely to think of me whenever they make it. (a kind of culinary posterity thing). This chicken is delicious, but a warning – it is neither low-fat nor low-cal!

Bettans Chicken

2 lbs. broccoli
1 pint sour cream
Cut-up chicken, or chicken breasts
1 ¼ oz. pkg. onion soup mix*
4 tsp. butter or margarine
1 cup whipping cream
Salk & Pepper
¼ cup parmesan cheese

Cook broccoli until tender crisp. Place in large buttered baking dish. Debone and skin chicken. Heat butter in large skillet until golden brown; brown chicken in butter. Season with salt and pepper and cook over low heat until tender. Remove chicken.

Combine ½ sour cream, onion soup mix and pan juices. Spread ½ this mixture over broccoli and top with chicken chunks. Whip cream and fold into remaining sour cream mixture. Spread it over chicken. Sprinkle with parmesan cheese and Bake at 350º or until nicely browned. Serve over rice. Serves 6-8 people.

Email Us!