I feel really lucky to be surrounded by such amazing cooks in my life. My friends and family are always exchanging recipes, sharing about their new favorite ingredients, or kitchen staples.
My husband likes to joke and tell me I’m always thinking about what my next meal will be before I’m done enjoying my current one.
He’s not wrong.
My little agricultural town is a Mecca for all things food and growing.
From organic dairy and meat, to nutrient dense vegetables and fresh locally milled grains, it’s hard not to be inspired about your next meal at every turn.
I feel immensely grateful to live here and be steeped in a community of folks who share in those same values around food being healthy for the planet and for the people.
One of my closest friends is a mycologist and foodie and he’s been making this chicken for years. It’s a tweak on his special taco night chicken, known as Shot & a Beer Chicken—except I don't add the tequila shot or the beer.
What’s great about a recipe like this is you can always make it a head and you can make a lot in one go. It doesn’t take any fancy techniques to achieve the most tender, fall apart chicken perfect for all sorts of dishes.
From tacos, to grain bowls, to serving it on top of Savory Nettle Chickpea Pancakes, this is a recipe you’ll want to make more than once.
Over the years, I hear a lot from clients and students that cooking meat feels intimidating, or they just don’t know how.
This is a great recipe to help you feel more confident, especially since so much of the cooking is about letting the oven do the work.
You can toss in your favorite herbs and spices to layer in even more flavor, or if you’ve got an herbal broth on hand that would be a great way to sneak some healing herbs right in.
If you’re vegetarian, you could swap the chicken for some chickpeas or Royal Corona Beans while still being able to enjoy the seasonings in the sauce.
If you’re using dried beans, make sure to soak them overnight and make sure any liquid you’re using cover them by a few inches so they cook through. You could also do a quick version with beans that were already cooked and let them stew in the sauce to really add some flavor.
I served the warm chicken on chickpea pancakes with wilted greens and beans, then topped it with sour cream and some Adaptogenic Chili Oil from my winter series and it made for such a satisfying lunch.
Let me know how it goes in the comments below. I’d love to hear how you serve it and if you use other herbs and spices in the mix.
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