This amazing recipe is by Charlie Abowd, chef and owner at Carson City's renowned Cafe at Adele's. We are so pleased to have been one of his farm-to-table providers! Here's the link to buy his super-successful cookbook - there are plenty of wonderful options there for happy eating!
Ingredients
- 1 whole 6 lb Kennedy chicken, cut into parts (or two Kennedy Ranch "Pick of the Chick" packs). Cut chicken breasts in half so you have four breast pieces.
- 1/2 c flat-leaf parsley, chopped
- 1/2 c whole mint
For the sauce -
- 2 c fresh-squeezed lemon juice
- 1/2 c extra virgin olive oil
- 1 t red wine vinegar
- 16 whole cloves of garlic, crushed
- 10 cherry tomatoes, cut in half
- 10 medium mushrooms, sliced about 1/4" thick
- Salt and pepper to taste
Directions
Preheat oven to 400 degrees. While the oven is heating, lightly flour the chicken pieces. Place chicken in a roasting pan with a touch of extra virgin olive oil to prevent sticking. Place in oven and roast for 20 minutes. Then reduce oven to 300 degrees and continue roasting the next 20 minutes.
Pour all the sauce ingredients into a saucepan, and whisk over medium heat until completely mixed. Turn down to simmer. Stir occasionally.
After the chicken has cooked for 40 minutes, remove from oven, patting off any excess olive oil with a paper towel. Transfer to an oven-friendly serving dish, at least three inches deep, and pour the sauce evenly over all the pieces. Return to the oven at 300 degrees for another 20 minutes, basting once or twice.
Remove from the oven. Sprinkle with parsley and mint.
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