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Peaches n’ Chicken + Kombucha Cherry Green Beans for the Virtual Progressive Dinner

We are over halfway through the Virtual Progressive Dinner and I hope you enjoyed the Seasonal Veg Head’s gorgeous drinks: Watermelon Rum Fizz and the Peach Cucumber Basil Infused Water.

After those opening drinks, Laughing Lemon Pie shared a luscious Ratatouille Crostini with Goat Cheese, which is the perfect bite of summer to tantalize our appetites.

Yesterday, Nourish Real Food presented her lovely Grilled Halloumi & Zucchini Salad. Check out this salad that serves perfectly as a salad course or main dish.

Today, I am going to share a simple dish with barely any ingredients, which means you will want to start with the highest quality chicken and the most delightful peaches or nectarines that you can find.

Chicken on the grill is quintessential summer. Add some grilled corn, a salad or more and you have the easiest summer cookout. This recipe adds just one simple layer of luscious flavor with one of my favorite fruits of the season.

In my Rocky Mountain state, we wait breathlessly for our Palisade Peaches that we claim are better than the famous Georgia peach. By no means is a contest required, but having nearly local access to the juiciest, packed with aroma stone fruit makes me pretty darn happy. Find the best stone fruit that you can for this dish. This may be peaches, nectarines or this time of year cherries are more likely.

Speaking of cherries! I made this simple dish that could happen on the grill or in the oven. My children actually ate three servings each! The sauce was insanely simple to blend up with a few ounces of kombucha (or substitute water + vinegar) a drizzle of honey and a small handful of cherries. Meanwhile, green beans were roasted after being tossed with olive oil, salt and pepper. Then five minutes before they were done, I tossed the green beans with the sauce and even more cherries.

Seriously, my children were addicted and fought over the last few green beans much to our surprise.

Continue the Virtual Progressive Dinner on Friday, by tuning into Lynn with Order in the Kitchen as she presents a dessert that will take us throughout the entire summer.

Peaches n’ Chicken

Plan on about 3/4 pound of chicken including the bones and one peach per serving. Ask your butcher to help cut your chicken in half or simply buy your chicken in your favorite parts.

1 Bone-in Chicken, cut in half + spine removed or your favorite pieces with the skin + bones still on
2-4 peaches, depending on the number of servings
1-2 teaspoons salt
freshly ground black pepper

Heat a grill on high until the griddle is piping hot. Cut the chicken in half, along either side of the spine if not already done by a butcher. The spine can always be used to make chicken broth. Alternatively, if the chicken is cut into pieces that works too.
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Season the chicken generously with salt and pepper, creating a thin, even layer. Reduce the grill to medium-high heat. Place the seasoned chicken skin side down first on the grill for about 8-12 minutes until golden on the under side.

Meanwhile, thinly slice the peaches and place in a cast iron or another oven safe skillet or baking dish. Arrange them as the picture shows, slightly overlapping in a fan.

Flip the chicken over and sear on the other side for about 5-10 more minutes just until the chicken is seared and golden. It should not be cooked through the center yet. Place the chicken on top of the arranged peaches and return to the grill, covered. Alternatively, place in the oven set to about 350. When the chicken is about 170 degrees the dish is done cooking. Remove from the oven and cover with foil or a lid. Allow the chicken to continue to come up in temperature for about 5 minutes.

Serve the peaches + juice on top of the chicken.

Kombucha Cherry Green Beans

1 pound green beans
1 tablespoon olive oil
1/2 pound cherries
1/2 cup kombucha OR 1/4 cup vinegar + 1/4 cup water (red wine or apple cider vinegar are ideal)
1 teaspoon honey, or your preferred sweetener, more to taste, if desired
salt + pepper to taste

Heat the oven to 375 or a grill over high heat. Trim the green beans on each end, toss with the olive oil and sprinkle generously with salt and pepper. Spread on a baking sheet and place in the oven or the grill for about 10-15 minutes until they start to become tender.

Meanwhile, place about 8 cherries in a blender with the kombucha or the vinegar + water. Blend up until smooth, drizzle in the honey, adding more to your desired taste. Add a pinch of salt + pepper.

Cut up the remaining cherries.

Once the green beans are nearly done, toss with the cherry sauce and the remaining cherry pieces. Place in the oven/grill and bake for 5-10 more minutes until the cherries are slightly tender and the sauce is starting to stick to the green beans.

Serve together as the main course!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Please note, Nourish Real Food and this main course switched days as I had a family emergency. Remember to check out all of the beautiful courses in the Progressive Dinner!

Just after graduating from college, I remember browsing through a bookstore and spoting a cutie-pootie on the cover of a cookbook called the Naked Chef. Soon after, I moved to San Luis Obispo to live closer to my family and actually moved in with my older sister, bro-in-law and their four sweet little ones. Living about three hours from my dearest college friend, meant I traveled up there frequently to hang out and enjoy the city life. One of my favorite parts about visiting was her and her roomies was that they had one of Jamie Oliver’s books. I can no longer remember which, but I would skim the pages while crashing on their pull-out bed and dream of making Fresh Beet Pastas and beautiful salads.

During this time, I remember seeing him prepare a Roasted Chicken in Milk and I always wanted to try it. Clearly, I managed to keep that memory strong for at least 10 years.

Recently, we decided to have our milk delivered and we intentionally buy just a bit too much milk. My idea was it would force me to make cheese & yogurt from scratch. I have had much success with ricotta. And Lulu has become the yogurt queen. But, I have yet to make Mozzarella- although, I made a botched batch that turned into a delightful ricotta instead.

Prior to dinner, knowing I had a happy chicken to roast up, I looked into the fridge and realized we had at least a gallon more than necessary, since the milk man was coming again the next day. Suddenly, the Milk Chicken recipe came flooding back and not long after it was assembled and in the oven.

I made a few minor changes. I can’t find my cinnamon sticks (long story, about not unpacking all of my spices yet. Argh.), so that was scratched. I used the zest of only one lemon, mostly because it was a big lemon. But, I was generous with the sage and garlic.

Of course, I couldn’t let the chicken have all the fun.

With a large bag of ripe pears sitting on the table, I cut them into similar sized, rustic-style chunks and tossed them with slices of onions and a generous splash of olive oil and sprinkle of salt. I pushed the casserole dish onto the bottom shelf below the roasting chicken and prepared the kale in large torn pieces. I massage the kale with olive oil and more salt, too. Once the pears and onions were ready for a playdate, I added the kale and piled the hot goodness on top of the bed of greens. The were back for a few more minutes altogether. Some of the kale became crisp, while others melted. The flavors merged together to make a comforting, yet refreshing side dish.

This is important: The milk sauce of Jamie’s Milk Chicken will be more of a flavorful juicy mess of curds and whey rather than some sort of creamy concoction. This sauce is the liquid gold, although the look is hardly reflective of the flavor. In other words, it is grey, curdled, awkward. Have a hearty artisan bread on stand by to scoop the goodness up or consider drizzling it across a steamy pile of grains such as wild rice or farro. Whatever you do, dive into this sauce. Love it like that geeky, awkward kid that you once were. And whatever you do, try this jazzy little Autumn side dish with it. You will not regret the main dish or the side.

Roasted Pear & Kale

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2-3 pears
1/4 cup olive oil, divided
1 teaspoon kosher salt
1 large bunch of kale

Preheat the oven to 375.

Cut the onions each into six quarters. If it is a medium onion, cut a bit smaller.

Cut the pears in half and remove the cores. Cut the pears into 2 inch pieces. Toss the onions and pears with a generous splash of the olive oil and half of the salt in a large casserole dish. Roast for about 10 minutes until the onions are sweating and the pears have a hint of color.

Wash the kale and dry it. Tear it into large pieces. Toss the kale with the remaining olive oil, salt and massage the oil into the leaves.

Push the pears and onions to the side of the pan. Pile the kale into the casserole dish and then scoop the pears and onions on top of the kale. Roast for 10 minutes. Toss and continue roasting until the kale is your desired tenderness.

It was a day full of errands. This meant the eggs, toast & coffee arrived in my mouth without much thought as Xerxes prepared them and we dined on the front porch again.

Once Juliette woke up, we packed ourselves into the car, dropped off Xerxes and then headed towards the errands. Juliette announced she needed to “poop”. So, we made a quick detour to Whole Foods. After we managed to get ourselves out of the car and were walking to the store Juliette casually mentioned the sensation had passed. Since getting out of the car is no small feat, we decided we should seize the opportunity with a quick mid-morning snack. After talking her out of a cookie, we settled on a croissant. Not sure we dramatically increased our nutrient in-take with that snack, but at least we could finally move on to the first errand of the day.

By the time we got back home, my blood sugar was feeling a bit low and I quickly made a rather tasty sandwich with the last couple of slices of Marble Rye, some cheese, lettuce from the garden and cucumbers from the Edgewater Farmers Market.

As I started my plans for dinner, I realized I was still hungry. I had some slightly burnt kale that I was meaning to give a new use, so I popped some corn and then sprinkled it generously with the crumbled kale chips, parmesan, olive oil & melted butter. Juliette and I dined on it outside until my fingers were so crusted with goodness that I had to go inside and resume my dinner making duties.Since I was heading out the door to my appointment, I wanted to get something ready to toss in the oven, while I was away and before Juliette’s very first dance class EVER. I was a ballet dancer growing up, starting as a wee one until I graduated from high school. Then in college, I minored in dance. And post-college until I moved to Colorado I taught ballet at a tiny school in Morro Bay. I loved it! I am excited to share this love with my daughter. Although, having had to deal with many a backstage mother, I want to give her plenty of room to do her own thing.

I chunked up an onion, a couple of beets, and a head of cauliflower. Juliette drizzled them with olive oil, I covered them with salt & pepper and then we tossed it altogether.

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We were so excited to take her! When we arrived, other baby bunheads were waiting outside. So, we joined them. And waited. Watched more bunheads arrive. Waited. And waited. Then a huge dump of rain came and we kept waiting. Once we were about 15 minutes into the class we realized the teacher was not arriving. When the rain settled a bit, we all started taking off. The other parent’s said the teacher had never missed or been late before, so we all left a bit concerned, but hopeful for next week.

Xerxes was waiting for a clearing in the rain before he came to the class, but I called to tell him we were heading back. He turned the oven back on to get everything warm again. I cooked up some quinoa and we topped everything with dollops of the leftover pesto from our previous pizza night. It was a simple, delightful dinner that made up for yesterday’s greasier evening.

Sweet and healthy dreams tonight… And maybe you too will get a visit from the Zucchini Fairy!

Chef Lilly