A Supper of Chicken and Vegetables

My husband and I agreed several years ago to modify the way he and I exchange Christmas gifts. Instead of stressing over the perfect Christmas gift, we agreed that we would give each other a trip. Of course, the trip he gives me is the same trip I give him. We take a trip together, enjoy each other and the destination. The only stress involved is deciding where we want to go. Of course, if flying is involved, that  wins the stress level prize. Flying is a pain in the  rearus endus these days. We had much rather drive if time permits.

This year, our Christmas gift trip was to Colonial Williamsburg which is one of our favorite places on the planet. We’ve been several times but never at Christmas. Each time we visit, I get inspired by 18th century cooking.  The tavern menus always contain several one pot meals. Cooking the entire meal in a large vessel was practical. Large cast iron pots were filled with selections of meat and vegetables and cooked in a fireplace. Stews, soups and fricassee were quite popular. While I love the nostalgia of 18th century cooking, I enjoy the convenience of cooking in a modern electric oven.

Instead of a stew or fricassee, I thought about layering vegetables and meats and stewing them in their own juices. I used both sweet and white potatoes to satisfy the tastes of both Sam (white) and me (sweet).

I love this supper so much I’ve decided that it will be our Christmas Eve dinner this year. It cooks for two hours which means it will be in the oven on autopilot while we attend Christmas Eve service. Once we are home, all we have to do is eat.

The Christmas decorations at Colonial Williamsburg are beautiful. Actually, the colonists decorated very little for Christmas. The residents of Virginia, the largest and wealthiest colony, might place a few swags of greens about. Some of the Presbyterians in the northern colonies didn’t celebrate Christmas at all. The Christmas tree tradition wasn’t popular in America until much later.

Colonial Williamsburg made the decision to break from 18th century customs and allow some decorations.  All decorations must be made from natural materials. A few doors display wreaths and there are some greenery swags around.  Even though the decorations are simple and understated, they are beautiful. The collage below is a good sampling.

What a great trip. My favorite man, my favorite season and one of my favorite places.

Y’all come see us!

Chicken and Vegetables

yield: 4 servings

Preheat oven to 350 degrees.

The idea is simply layer vegetables and herbs on the bottom and seasoned chicken on the top. The juices from the chicken season the vegetables. Make the volume of chicken and vegetable fit your cooking vessel. I use a large cast iron Dutch oven and coat the inside well with bacon grease for protection against sticking as well as added flavor.  Cook the chicken thighs to an internal temperature of 165. Since my herb garden is between seasons, I purchased packaged herbs sprigs from the grocery store.

8 chicken thighs, bone in and skin on

4-1-1 seasoning

12 whole carrots of equal size, peeled and trimmed

2 sweet potatoes of equal size, peeled and halved

4  whole medium Yukon gold potatoes of equal size, peeled

2 medium sweet onions, peeled

1 head of garlic, tops trimmed off and paper skins removed

4 celery stalks, cut in half crosswise

fresh thyme

fresh sage

Sprinkle chicken thighs with 4-1-1 seasoning on both sides. Set aside.

Place the carrots in the bottom of the kettle. Add potatoes, onions and garlic on top of the carrots.  Spread about 2/3 of the herb sprigs over the vegetables.  No need to strip the leaves. The twigs are removed before serving. Lightly sprinkle  4-1-1 seasoning over top of vegetables and herbs.

Lay chicken pieces on top. Cover.

Cook at 350 degrees for 2 hours or until chicken reaches an internal temperature of 165 degrees.  To brown chicken, remove to a baking dish and place under a broiler until it reaches your desired degree of brown.

Serve chicken and vegetables hot.

Huzzah!

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A Supper of Chicken and Vegetables

Author: Jackie Garvin

Ingredients

• Chicken and Vegetables
• yield: 4 servings
• Preheat oven to 350 degrees.
• The idea is simply layer vegetables and herbs on the bottom and seasoned chicken on the top. The juices from the chicken season the vegetables. Make the volume of chicken and vegetable fit your cooking vessel. I use a large cast iron Dutch oven and coat the inside well with bacon grease for protection against sticking as well as added flavor. Cook the chicken thighs to an internal temperature of 165. Since my herb garden is between seasons I purchased packaged herbs sprigs from the grocery store.
• 8 chicken thighs bone in and skin on
• 4-1-1 seasoning
• 12 whole carrots of equal size peeled and trimmed
• 2 sweet potatoes of equal size peeled and halved
• 4 whole medium Yukon gold potatoes of equal size peeled
• 2 medium sweet onions peeled
• 1 head of garlic tops trimmed off and paper skins removed
• 4 celery stalks cut in half crosswise
• fresh thyme
• fresh sage

Instructions

• Sprinkle chicken thighs with 4-1-1 seasoning on both sides. Set aside.
• Place the carrots in the bottom of the kettle. Add potatoes, onions and garlic on top of the carrots. Spread about 2/3 of the herb sprigs over the vegetables. No need to strip the leaves. The twigs are removed before serving. Lightly sprinkle 4-1-1 seasoning over top of vegetables and herbs.
• Lay chicken pieces on top. Cover.
• Cook at 350 degrees for 2 hours or until chicken reaches an internal temperature of 165 degrees. To brown chicken, remove to a baking dish and place under a broiler until it reaches your desired degree of brown.
• Serve chicken and vegetables hot.
• Huzzah!

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