Kumquat and Rosemary Chicken (with wine braised vegetables)

When you work in a restaurant life can sometimes be difficult. Maybe I should retract that sentence? I do love what I do. I could not imagine myself in any other line of work really. There are times however that attack you in this business. Times like Valentine’s Day for example; all you end up doing is thinking about the upcoming holiday — What do I have to prep? What do I need to order? How am I going to get it all done? What if I didn’t order enough chocolate? What if the fruit is not ripe in time? All other things in life get put to the way side…sleep, relaxation. hobbies, friends, family, and just about anything personal. Then; before you know it the big day comes and goes. You survived! (On very little sleep!) You look back at it and laugh in due time making it all worth it in the end. That is where I have been. No time for fun, just work and more work. There was an evening where it got to be too much and Brian took me out. I had a slice of pizza and a pint of hard cider.  I ate and drank and vented a lot. Came home afterward to fall fast asleep, I really needed that decompression that evening. I owed Brian big time for dealing with my stress during what most couples perceive as a great holiday.

Kumquat and Rosemary Marinade

It all got me to thinking about Brian and our relationship. I must admit that sometimes I feel a bit guilty about what I prepare for us to eat daily. You see, I made a conscious decision to become a vegetarian. I wanted and felt the change was necessary in my life. My husband was fully supportive but on the other hand did not feel the need to make the change for himself. It makes me feel bad that he primarily eats a plant based diet due to me. He insists he does not mind, and says he feels he is better for my influence. Somehow, I will always feel bad that he is eating another vegetarian meal when I cook for us.

Chicken pieces marinating and developing lots of flavor.

I have stated on here before I do not mind cooking meat, I just make sure it is consciously done. That and the fact that I studied all types of food in culinary school, I do know what I am doing when faced with a piece of raw protein. If I do not dabble with it once in a while I worry I will lose my knack. That is why I challenged myself, that and I really felt that Brian deserved it. I wanted to make a seasonal chicken dish. I was able to pick up fresh kumquats and rosemary at the market and used them to marinate and bake the chicken. The end result was a bright and flavorful chicken that was just as juicy as it was tangy. It all baked over some wine braised veggies and served over some cracked bulger wheat. A meal worthy for all the non-meat meals he is faced with regularly. Not to mention a meal worth dealing with my agony of restaurant holiday stress. Maybe a good chicken dish can comfort any meat eater, I will stick with my veggies though.

Baked Kumquat Rosemary Chicken with the wine braised vegetables - freshly out of the oven.

Kumquat Rosemary Chicken with Wine Braised Veggies (feeds 4)

**If you cannot find kumquats feel free to use oranges, tangerines, or lemons. If you are not familiar with kumquats, they are really small fruits in the citrus family. All is edible on them - skin and all. The flavor is somewhat like a sweeter lemon or a tart orange.

1 1/2 cup chopped kumquats

2 tbsp rosemary sprigs

1/4 cup olive oil

1 tbsp sea salt

1 tsp freshly ground black pepper

5 - 6 chicken pieces (thighs and breasts)

1 yellow onion; trimmed, halved and cut into strips

3 carrots; peeled, trimmed, and chopped into 1 inch pieces

4 stalks of celery,trimmed and chopped into 1 inch pieces

1 cup of dry white wine

Sea salt and fresh black pepper to taste

First; in a large bowl mix together your kumquats, 1/4 cup of olive oil, rosemary, 2 tbsp of sisal, and 1 tsp of black pepper. place your chicken pieces in the bowl and toss all together. Cover with plastic wrap and refrigerate for at least 2 - 4 hours.

Next, preheat your oven to 375 degrees. In a large baking dish (about 9 by 13 inch with a rim at least 2 - 3 inches tall) place your onion, carrot, and celery. Pour the wine over it all and sprinkle with a bit of sea salt and fresh black pepper to taste. Remove the marinating chicken from the refrigerator. Place the chicken along with the kumquats and rosemary evenly over the veggies.

Then, place the whole dish in the oven and bake together for about an hour. You will see that the chicken will start to render into the veggies and wine. The chicken will begin to turn golden and brown evenly. (You can check the chicken for it’s “doneness” if you are concerned.)

Finally, once the chicken is browned and the veggies are tender you can remove the dish from the oven. Let it settle and rest about 15 minutes before serving. Serve warm and with the veggies and the juices from the overall dish.