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By Nancy Polo on January 31, 2014
Being Italian and a cook has its advantages, unless your loved ones expect a gourmet meal on the table every night-- no matter how busy your day may have been. A favorite dish at our house is Chicken Marbella. It is one of the few dishes that pleases everyone. Made with Smith Meadows free-range chicken, marinated over night, slow roasted in the oven and served over steamed rice-- even my picky 8-yr old will eat. With the tang of green olives, sweetness of prunes and umami of slow roasted chicken, there is not a part of the tongue or the tummy that is not satisfied. I make this on a Sunday when I have the day off from Farmers' Market. Thursday night after a busy day of making pot pies for Smith Meadows Kitchen is a very different story. Currently we have no chicken because it's Winter and our customers bought all our chickens for the season. We do have delicious sausage. The recipe below was made with 3 left-over Hot Italian Sausages, some kale, a handful of carrots and apricots, and a small onion. It was quick and easy. From start to finish it took me 30 minutes, or roughly the same amount of time it takes to steam 2 cups of brown rice. Ingredients and directions follow the images.
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Nancy is a first generation Italian-American who makes good food and thinks about it. She has lived on this farm since 1998.