One Pot Harvest and Skillet Quick Bread

Good Morning Utah
Skillet Quick Bread
One Pot Harvest
Yield: 6 Servings
Prep Time: 20 Minutes
Cook Time: Up to 1 Hour
Total Time: 1 Hour, 20 Minutes
 
Ingredients
3 Lbs chicken legs/thighs
¼ cup avocado oil
2 Tbsp thyme
1 Tbsp rosemary
1 tsp brown sugar
1 lemon, juiced & zest
6 Tbsp butter
1½ cups wild rice blend
¾ cup orzo
2½ cups chicken broth
1 cup chardonnay
6 baby carrots
1½ portobello mushrooms
¾ cups butternut squash
¾ cups pumpkin
2 Tbsp fresh parsley
4 sage leaves
salt & pepper, to taste
6 garlic cloves
1 yellow onion
 
Directions
Preheat oven to 400*F. Heat a 4 quart dutch oven over high heat. Add a splash of avocado oil. Place chicken in a bowl and add remaining avocado oil, thyme, rosemary, sugar, and a generous sprinkle of salt and pepper, mix to coat. Add chicken (in batches, don’t let them touch) to the hot dutch oven and sear until golden brown on all sides. Once all of the chicken has been seared golden brown remove it and set it aside in a different bowl (don’t put it back in the raw chicken bowl). Reduce the heat to medium. Add 2 T butter. Add  orzo and toast, stirring often. Add wild rice and pearl. Toss in the carrots, and mushrooms. Cook 2 minutes. 
 
Skillet Quick Bread
Yield: 6 Servings
Prep Time: 1 Hour, 30 Minutes
Cook Time: 30-40 Minutes
Total Time: 2 Hours, 10 Minutes
 
Ingredients
7 grams Active Dry Yeast
2 Cups Water, 100-115*F
1 ½ teaspoons Salt
4 ⅓ Cups All Purpose Flour
4-8 Cloves of Garlic, Caramelized
Harmons Garlic Olive Oil as Needed
Fresh Rosemary
Fresh Thyme
 
Directions
Preheat oven to 400*F. Bloom the yeast in the warm water. In a bowl combine flour, salt, and garlic cloves. Add wet ingredients to dry ingredients, mix until incorporated, adjusting consistency with more water if necessary (should be sticky). Cover with cellophane wrap for 1 hour. Lightly oil the bottom of a cast iron pan 12″ in diameter. Shape the dough into a disk. Transfer to skillet, cover with a towel and rest 30 minutes. Using a sharp knife score the bread. Brush the olive oil over the top, place a few pieces of rosemary and thyme, and bake in the oven for 30-40 minutes or until it is a rich golden brown. Remove and serve immediately.
 

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