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Native persimmons cooked with a chicken and vegetables

December 4, 2014

IMG_2640I have not published a recipe in a long time so tonight’s dinner will get the spotlight. Under all these vegetables is a whole chicken. This recipe is simple because there are few rules. Put one chicken in the pan. Rub a bit of olive oil on the chicken. Salt and pepper the chicken inside and out and stuff the chicken cavity with fresh oregano, thyme, parsley and a cut up orange or two. Surround it with the vegetables you have. In this case I have beets, green beans, potatoes, sweet potatoes, carrots, onions and oyster mushrooms. Pour a half cup of white wine over it all and top the chicken with about 20 extremely ripe native persimmons cut in half. The persimmons will keep the chicken moist. Bake at 450˚ for about 1 hour until the internal temperature reaches 165˚ in the thigh. Eat and enjoy. Grow your own dinner.

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