Harrowsmith – September 2019

Harrowsmith Fall 2019 | 81

To prepare kale, strip leafy parts
from stem. Finely chop stems
and chiffonade or cut leafy parts
into thick ribbons.

In roasting pan, add kale, apple
and onions and sprinkle with
salt and pepper to taste, about
1/4 tsp of each.

In large bowl, stir mustard, maple
syrup, olive oil and remaining salt
and pepper until combined. Add
chicken pieces and toss to coat
evenly; arrange chicken on top of
kale mixture.

In mustard bowl (there should
be some maple-mustard residue
worth saving!), stir in cider or
chicken stock. Pour into roasting
pan of kale and chicken.

Roast, uncovered, until kale

has reduced, chicken is golden,

or when meat thermometer

inserted into thickest part of

chicken reads 165°F (74°C),

about 35 minutes.

OVER-THE-TOP INDIVIDUAL

PUFFY CHICKEN POT PIES

Serves 6 to 8

Thick with root veggies and

topped with golden puff pastry,

this decadent pot pie is just

what the doctor ordered for a

crisp fall day. And just when you

think that golden, puffy crust is

treat enough, dig into a surprise

layer of ooey-gooey Oka cheese.

To switch it up, use turkey,

MAPLE-MUSTARD BRAISED CHICKEN

PIECES WITH WILTED KALE