Milk-Braised Chicken

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Start to finish: 1 hour 45 minutes
Impresses: 4

Ingredients
1 whole chicken
Kosher salt
Pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, diced
8 cloves of garlic, smashed
1-inch fresh ginger, peeled and smashed
6 fresh sage leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 lemon, sliced
12-ounce can evaporated milk

Method
Heat oven to 375 F. Pat the chicken completely dry, and season generously with kosher salt and pepper.

Heat a large Dutch oven over medium-high heat. Melt the butter with the olive oil. Sear the chicken for 3-4 minutes on each side. Add in the rest of the ingredients and cover tightly.

Roast covered for 1 hour. Then, uncover and roast for another 30 minutes. Baste with the pan sauce every 20 minutes or so during roasting.

Remove chicken from oven and allow it to rest for 15 minutes before carving. Serve with the pan sauce.

Roasted Acorn Squash Soup

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Start to finish: 50 minutes
Impresses: 4

Ingredients

3 large acorn squash
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 shallot, diced
3 cloves garlic, minced or pressed
3 cups vegetable stock
6-8 fresh sage leaves
1 sprig fresh thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground cayenne
pepper
12-ounce can evaporated milk

Method

Heat oven to 400 F, and line a baking sheet with parchment paper. Slice the acorn squash in half and remove the seeds. Drizzle the squash lightly with olive oil and sprinkle with salt and pepper. Roast for 30-40 minutes, or until the flesh is soft. Remove from oven and set aside.

In a large stock pot over medium heat, lightly saute diced shallot and garlic in olive oil for 3-5 minutes, or until fragrant and lightly browned. Add the vegetable stock, herbs and spices. Scoop the roasted squash out of the skin and add to the pot. Then, bring to a simmer.

Add the evaporated milk and simmer for 5 minutes. Use an immersion blender to blend the soup until smooth and creamy.