- 1 head garlic
- Olive oil
- Salt and pepper, to taste
- Preheat the oven to 400 degrees.
- Peel the garlic head. Chop off the top (the pointed side) so that all of the cloves are exposed.
- Place on a small sheet of aluminum foil and liberally drizzle with olive oil.
- Wrap up and bake for 30 to 40 minutes or until the garlic is soft and golden brown.
- 3 chicken thighs and 3 chicken legs, bone-in and skin on
- 5 slices bacon, chopped
- 10 baby bella mushrooms, quartered
- 2 carrots, chopped
- 1 yellow onion, chopped
- 2 cups Chianti or other dry white wine
- 1 1/2 cups chicken broth
- 4 sprigs thyme
- 2 tablespoons butter
- Salt and pepper, to taste
- Chopped parsley, for garnish
- Preheat oven to 350 degrees.
- In a large Dutch oven over medium-high heat, cook the bacon until golden and all the fat has rendered. Transfer the bacon to a plate, leaving the rendered fat in the pan.
- Season the chicken with salt and pepper and sear the chicken in batches, skin side down, until golden and crispy, about 5 to 6 minutes. Sear the chicken on the other side and transfer to a plate.
- In the same pan, add the mushrooms to the rendered bacon and chicken fat and allow any excess water to cook off.
- Add the chopped carrots and onions. Saute these until the vegetables are starting to brown. Season with salt and pepper to taste.
- Add the Chianti and chicken stock to the pan with the vegetables.
- Add the chicken back to the pot, making sure to nestle the chicken in (but trying to keep some of the skin above the liquid).
- Add the butter and the thyme, cover and bake for 45 minutes to an hour, or until the internal temperature of the chicken reaches 165 degrees.
- Serve over mashed potatoes. Garnish with chopped parsley. Enjoy!
- 1 box pre-made pie dough (2 discs of pie dough)
- 1 pint raspberries
- 1 pint blackberries
- 1 pint blueberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice, optional
- Zest of 1 lemon
- 1 egg
- 4 tablespoons sugar
- Preheat oven to 425 degrees.
- In a large mixing bowl, add berries, sugar, cornstarch, lemon juice and zest. Toss to incorporate.
- Press one pie dough into the bottom of a 9 by 13-inch sheet pan, allowing some excess to hang over the edges of the pan.
- Add the berry mixture into prepared pan.
- Cut the second dough into strips 1/2 to 1 inch thick.
- Starting with the longest strips lay them parallel across the pie. To make this easier, take the more artistic approach and don’t get too worried about perfect spacing.
- When you are ready to start laying the perpendicular strips, pull every other pie strip back before you lay each strip to achieve the over-under pattern.
- After laying each strip, return all strips to their original location and pull back every other strip (that you left flat the first time) and lay your next strip. Keep alternating until your entire pie is “woven”.
- Working your way around the pan, pinch the bottom and top pie dough together to create a scalloped edge.
- In a small bowl, whisk the egg and add 3 tablespoons of water. Brush over pie crust and sprinkle with sugar.
- Bake for 30 to 45 minutes or until golden brown. Enjoy.
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