May Day was yesterday and to me it represented the true beginning of Spring. After Christmas, the season of Winter looses it’s appeal and I begin longing for daffodils and cherry blossoms!
A few days ago I couldn’t wait any longer and took a detour on my way home from school to buy herbs, even though I was warned not to plant until the 2nd of May (I was also told the 12th of May but I’m ignoring that one). I also couldn’t resisted some lovely wild-looking flowers called Sage Hot Trumpets, and another called Golden Delicious Pineapple Sage, and bought those too! I now have everything either in the ground or a big pot and cannot wait for them to grow so I can start plucking things right from the back door to throw into my saute pan!
I thought for a few more minutes about the chicken I was going to cook for last night’s dinner (being May Day and all!) and came up with this beauty of a dish. I decided to play with the bittersweet of parsnips with the slightly bitter/salty taste of black olives and it was a fantastic combination. The broth turned to a syrupy sweetness, and the roasted chicken with its crispy skin was juicy beyond belief.
Suffice is to say that dinner was heavenly on this beautiful May Day evening.
*This is a great Blood type A Diet Recipe BUT you need to Omit the sausages and substitute green olives for the black olives*
You will need:
sea-salt and freshly ground black pepper (for seasoning)
2 tbs extra-virgin olive oil
1 small cut-up chicken (cut into 8 pieces)
4 to 6 Spicy or Mild Italian sausages (optional)
1 large sweet onion
1/2 cup small pitted good quality black olives (strong flavor like Kalamata)
3 parsnips, peeled, medium dice
6 single sprigs fresh thyme
3 cups chicken or veggie broth OR 1 good quality bouillon cube & water
Preheat oven 450*
1 – Season chicken lightly with sea-salt and freshly ground black pepper. Place all ingredients (besides the meat) into the bottom of a big saute or roasting pan and add the broth or crumbled bouillon cube and water.
2 – Arrange the chicken and sausages (if using) in an even snug layer on top. drizzle with olive oil and place in preheat oven for 1 hour or until the chicken is cooked through.
*If you have sausages in the pan, remove pan from oven and turn them half way through the cooking time. Also my chicken cooked in 1 hour but if your chicken pieces are on the large side, you may need a longer cooking time. In any case, remover the breast after 1 hour and cover with foil and cook the dark meat until done*
3 – Remove dish from oven and let sit for 5 or so minutes before serving.
Serve as is, giving everyone some chicken and sausage and a portion of veggies and broth. You can also serve this with a salad or a little rice or pasta.