A hearty 1950s chicken recipe that's perfect for fall

For ages now - and I know exactly why (initially, years ago, I first started posting recipes here on that day of week) - I've almost only posted recipes (be they vintage or modern classics) on Wednesdays. A creature of habit, I didn't deviate from this pattern much, but it's been gnawing away at me lately that doing so is rather unnecessary, as there's no specific reason why recipes need to appear on Wednesday, and I rather like the sense of shaking things up that comes from posting them (at least sometimes) on other days of the week as well.

With that thought firmly planted in mind, I woke up on this nippy November morning and decided it was high time a recipe appear on Friday. And come to think of Friday makes a lot of sense as a day on which to chat about cooking, as it's always lovely to have a new recipe or two in the wings as we head into the weekend.

As I'd imagine many of you are up to your ears in candy and chocolate, today's recipe is not for a dessert or other sweet treat – fear not! Today the focus is on dinner (or a wonderfully filling lunch), and comes in the form of a thoroughly yummy looking vintage recipe from 1957 called Harvest Chicken.

While some parts of the world are already shaking hands with snow again, others are still beautifully immersed in the midst of harvest season (and certainly Thanksgiving later in the month is all about celebrating the wondrous bounty that autumn delivers), so before Old Man Winter comes a knocking again, I wanted to share this recipe with all of you.



{Don't you just adore the cute crooning chickens on this cold weather perfect 1950s recipe page for Harvest Chicken? Image via Charm and Poise on Flickr.}



Of course, you can make it any ol' time of the year that your heart desires, I just like the fact that it's a fifties dish with a seasonal name to it. The ingredients themselves aren't overly autumnal, but the sight of a stick-to-your ribs chicken dinner like this certainly is.

With Thanksgiving and Christmas rounding the bend once more (hard to believe, considering I can still see our jack-o-lantern from here, I know), you could just as easily make this crowd pleasing dish with turkey meat instead. Pork - such as lean pork loin - used here would also make for a lovely, stick-to-your ribs kind of supper. (And of course, you can swap out the shortening for butter, margarine or your favourite cooking oil, if you’d prefer.)

I like to serve saucy poultry recipes like this with a steaming side of rice - perhaps basmati or a wild mix, just depending on my mood - or some plain pasta (tossed with a little butter). Sometimes polenta, mashed or baked potatoes, or quinoa step in, too, or instead of rice or pasta. Alternatively, you can skip some carbs and just go to town on a big plate full of this chicken and vegetable mix, perhaps with some sautéed baby spinach or a salad of mixed greens and grapefruit to accompany it.

Aside from the chicken itself, this vintage dish is quite economical, which I just adore (I also love that it's gluten-free, without me having to ditch or change any ingredients), and is a breeze to toss together - making it especially well suited to the holiday season when money and time alike are both often very precious commodities.

Happy start of November, sweet friends, I hope the month ahead is a fantastic one for everybody - and am really looking forward to celebrating another fantastic tail end of the year with all of you!

Wonderful Wednesday Recipe: Rosemary, Baby Potato and Fried Egg Skillet

In true Toronto fashion we’ve hopped from winter to summer in a matter of days. No sooner had the below freezing nights subsided when the summery temperatures whirled in – bringing with them some heavy rains (no storms yet, but I’m sure they’ll be along yet any day now). Perhaps it’s a little early to say that spring skipped us over entirely, but if the past is any indicator of the future, than chances are those humid dog days will be here in the blink of an eye.

Before they do though, and the thought of heating up our tiny, stiffing hot apartment kitchen becomes about as inviting as swimming with a pack of sharks (ok, maybe I'm exaggerating a tad - but not much ;D), it’s a joy to turn out quick, delicious recipes like this week’s skillet crowd pleaser with fresh spring produce.

Bursting with tastes from the garden care of the fresh rosemary, mushrooms and darling baby potatoes, this dish can be made without the eggs, if you wish (or simply with egg whites, for all the flavour with less of the calories), or changed up by swapping in different herbs or veggies (think oven-roasted cherry tomatoes and fragrant basil for an Italian spin or caramelized shallots and zingy tarragon for a French inspired breakfast).


{Whimsically sweet little baby potatoes engaged in cheerful conversation smile out from this charming vintage illustration. Less anthropomorphic ‘tatoes make this scrumptious skillet dish just as much fun. Image via Wyle_hare’s Flickr stream.}


You can speed up the cooking time of this hearty recipe even further if you use cubes of leftover boiled, steamed or baked potatoes (using baby potatoes isn’t a requirement by any means, merely a suggestion, stand sized spuds work wonderfully here, too – as to precooked sweet potatoes or yams).

I think this makes a fantastic breakfast dish anytime you need plenty of fuel to see you through a long day – or as a light lunch or supper. It can even be packed up (after being cooled in the fridge) and taken on a picnic, paired with fresh fruit like pears or peaches, homemade rolls and your favourite chilled summertime beverage.


Rosemary, Baby Potato and Fried Egg Skillet


Ingredients

• 450 grams (1 lb) new potatoes, washed and cut into cubes (I like to leave the skins on, but it's up to you)

• 2 tbsp better or or olive oil

• Leaves (needles) from about 6-8 stems of fresh rosemary

• 1 garlic glove (or to taste), peeled and finely chopped

• 125 grams (1/4 lb) white or brown mushrooms, cleaned and sliced or quartered

• 2 large eggs

• Freshly cracked sea salt and black pepper, to taste


Directions

In a large sized skillet, griddle or frying pan, heat 1 tbsp of the butter (or olive oil) over medium high heat, until the butter has just melted (or the oil has heated slightly), then add in the potato cubes. Cook, string occasionally, for about 15 to 20 minutes, or until the potato cubes have just cooked through.

Next sprinkle the fresh rosemary, chopped garlic, and sliced mushrooms over the potatoes; cook everything together for a few minutes until the mushrooms are lightly cooked through (take care not to overly brown the garlic as this will impart a bitter, unwanted flavour to your final dish). Season to taste with salt and black pepper.

Push the vegetables to one side of the pan (or remove to a plate if you need more space in the pan) and add the remaining tbsp of butter (or olive oil). Add both of the eggs, one at a time and fry (sunny side up or down) until cooked to desired degree of doneness has been achieved.

Divide the eggs and vegetables between two plates (or make more eggs and divy the potato mixture between 3 or 4 people) and serve at once with salt and pepper at the table. All the better if eaten in a sunny breakfast nook or on the sun-kissed patio.

Serves 2 people

Bon appétit!