Thanks to Gabrielle Green of Mt. Jackson for these flexible meal ideas. If you would like to submit something to this column, email me at sarah.witmer (at) thechimneyrockchronicle.com.
Chicken and Biscuits
Boil whole chicken, remove, cool, take meat off bones. Pour broth into separate bowl. Add oil to pot and sautee carrots onions and celery. Add broth and chicken back to pot, add diced potatoes. Add salt, pepper, garlic powder, onion powder, and oregano. Whisk a quarter cup of flour in a separate small bowl with a little of the broth to make a slurry. Pour the slurry into the Chicken soup while whisking to thicken.
Make biscuit dough with butter, flour, milk, salt, and baking powder. Cut out 12 biscuits. Pour chicken soup into 9×13 casserole dish. Put the raw biscuits on top and bake in a 400°F oven for 15 minutes until the biscuits are done.
Chicken Fajitas
Marinate chicken breast strips in olive oil, lemon juice, chili powder, oregano, minced garlic, salt and pepper for 1 hour, up to 4 hours. Cut onions and red, orange, or yellow bell peppers into thin slices. Sautee in a pan over medium high heat with avocado oil. Season with salt and pepper. Remove from pan, sauté chicken in pan after removing from marinade. Serve rolled up in a tortilla with sour cream.
Cream of Leek Soup with Sausage
Sauté good quality pasture raised sausage. Remove cooked sausage, sauteed sliced leeks in same pot. Add a few tablespoons of flour to pan, add milk and whisk. Continue to add milk until you have enough broth. Add leeks and sausage back to pan. Peel and chop up a few potatoes. Add to milk mixture and cook until potatoes are tender. Season with white pepper, a little salt, and a sprinkle of nutmeg.
