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Recipe: Chicken and Broccoli with Squash Fritters

We finally had a dry weekend in the mid-Atlantic region—time to do some yard work and clean up the summer garden. There is not too much time to be spent in the kitchen, so I like meals like this chicken and broccoli that I can put in one pot and pop in the oven.

Chicken and Broccoli

  • 8 chicken thighs
  • 1 pound of broccoli
  • 3 large baking potatoes
  • 1 medium onion
  • 2 large carrots
  • 2 large sprigs of fresh thyme
  • 4 large sage leaves, minced
  • 1/2 cup water

Place the chicken pieces in a baking pan.  Cut potatoes, broccoli, onion, and carrots into bite-sized pieces and spread around chicken.  Sprinkle with fresh herbs.  Add water to bottom of pan and cover with aluminum foil.  Bake at 325 degrees for an hour.  Uncover and bake another 15 minutes to brown.  Juice from pan can be used to make gravy or saved and frozen to add to soup.

Gravy

  • 3 tablespoons butter or margarine
  • 1/4 cup flour or cornstarch
  • Broth from chicken and broccoli

Melt butter or margarine in a saucepan.  Stir in flour or cornstarch, stirring constantly until thick.  Add the broth a little at a time with a whisk. If the gravy is too thick, a little water can be stirred in.

And as we’re cleaning up the garden, what can be done with the last few squash that we picked? Squash fritters make a great side dish and go well with the chicken and broccoli!

Squash Fritters

  • 2 eggs, beaten
  • 2 cups grated squash
  • 2 tablespoons minced onion
  • 1/4 cup flour
  • 1 tablespoon melted butter
  • 2 tablespoons grated cheese (Parmesan or Asiago)
  • 2 small sprigs of thyme, chopped
  • Several sprigs of parsley, chopped
  • Salt and pepper to taste
  • Oil for frying

Mix all ingredients except oil together. Heat about 1/2 inch of oil in a frying pan and drop batter in (about 1/4 cup per fritter), browning on each side. Allow oil to drain off fritters on a plate lined with paper towels before serving.

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