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Posts Tagged chicken

Roasted Chicken, Red Onions and Peaches

4 large peaches
1 T sugar
8 skinless chicken thighs (about 2
2 large red onions – each cut into 8
½ t salt
¼ t black pepper
1 t vegetable oil
2 T balsamic vinegar
2 T molasses
1 t dried thyme
¼ t crushed red pepper (optional)
4 C hot cooked couscous (I use wild rice)

Thanks so much Michele Zanzonico for sharing this seasonal recipe with all of

1. Cut an X on the bottom of each peach, carefully cutting just through the
skin. Fill a large Dutch oven with water; bring to a boil. Immerse peaches for
20 seconds; remove with a slotted spoon and plunge into ice water Slip skins
off peaches. Cut peaches in half. (I cut them into chunks because I like how it
mixes in with the rice.) Preheat oven to 425. Places peaches in a large bowl;
sprinkle with sugar. Cover and chill. Combine chicken and onions in a 9 x 13
baking dish; sprinkle with salt and black pepper. Drizzle with oil; toss chicken
gently to coat. Bake for 30 minutes.
Combine balsamic vinegar, molasses, dried thyme and crushed pepper if using
and drizzle over the chicken, turning to coat. Bake chicken an additional 20
minutes. Add the peaches to chicken mixture, basting with cooking liquid.
Bake an additional 10 minutes or until chicken is done. Place one cup couscous
or rice on each of four plates and top with two chicken thighs, four red onion
wedges and peaches. Spoon sauce over each serving. From: Cooking Light




Chicken Caesar Pitas

1 pound skinless, boneless chicken breast halves

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

3 slices bread, cut into 1/2 inch cubes

Butter flavored cooking spray

1 teaspoon garlic salt

1 teaspoon dried parsley

1/2 pound bacon

1 large head romaine lettuce leaves, torn into bite size pieces

1 (8 ounce) bottle bottled Caesar salad dressing

Freshly grated Parmesan cheese to taste

Salt and black pepper to taste

1 (10 ounce) package (6-inch) pocket pita bread, halved


Preheat oven to 350 degrees F

Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.

Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.

Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.

Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.


From:  All


Beet Risotto topped with Fish or Chicken Filet & Lemon Beurre Blanc

Beet Risotto topped with Fish or Chicken Filet & Lemon Beurre Blanc
4-6 small red beets
Zest from 1/2 orange
1 bay leaf
3/4 cup plus 2 tablespoons white wine
Salt & pepper

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large shallot, minced
1 1/2 cups Arborio rice
6 cups chicken stock, simmering
2 tablespoons grated lemon zest
8 fish or chicken  filets
Lemon beurre blanc
Minced parsley

Roast Chicken with Thyme and Onions

Thyme Plants

Some of you will have thyme in your shares this week.

Thyme is a perennial of the mint family. The leaves are the tiniest of all the herbs you will receive. Depending on the variety the plant can grow tall or it can grow close to the ground as a ground cover. In England they will often plant it to grow between slates in an herb garden, sort of as a ground cover. If allowed to go to seed it will produce flowers that are known to attract honey bees.

This herb is a perennial so I would plant this in the ground with promise of it coming back year after year.

Thyme is used in stuffings, stews and for seasoning meats and poultry and fish. Thyme is part of bouquet garni, herbes de Provence, and the Middle East spice blend Zahtar, along with jerk and curry blends.

Roast Chicken with Thyme and Onions
2 lemons
2 whole chickens about 2 ½ lbs each
2 large onions, peeled and quartered
6 shallots, coarsely chopped
8 cloves garlic, unpeeled
3 tablespoons olive oil
salt and pepper to taste
1/2 cup butter, softened
8 sprigs fresh thyme

Preheat oven to 375 degrees F. Lightly grease a medium baking dish.

Pierce lemons several times with a fork, and place 1 inside each chicken cavity. Arrange chickens in the center of the prepared baking dish. Place onions, shallots, and garlic around the chickens. Sprinkle vegetables with olive oil, and season with salt and pepper. Spread butter over the chickens, and line each with thyme sprigs.

Bake 20 minutes in the preheated oven. Increase temperature to 400 degrees F and continue baking 30 minutes, or until exterior of chicken is golden brown, meat is no longer pink, and juices run clear. Allow to cool about 15 minutes before serving

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