Root Hash & Beer Jelly Chicken
For dinner tonight I made root vegetable hash and beer jelly glazed chicken. The beer jelly glaze was from some "beer jam" I made and canned last fall and spiced up to use as a glaze tonight.
The basic recipe for the root hash came from Michel Nischan and includes parsnips, potatoes, carrots, onions, garlic, and sweet potatoes. Roast all of the root vegetables in the oven until they caramelize and soften a bit (but poach the parsnips for 10 minutes before adding them to the roasting pan). Of course you want to salt and pepper everything to taste. Once the vegetables are roasted properly let them cool and then loosely chop everything to a similar size. Then, saute garlic in olive oil and butter until softened, before adding a couple cups of roughly chopped portabello and button mushrooms (I would have preferred morels and/or boletes but didn't have any left). Once the mushrooms are cooked add all of the chopped root vegies to the skillet and saute everything for another 10 minutes or so.
For the chicken thighs, I roasted them as you normally would. But as they were just about to finish in the oven I brushed them with the beer jelly concoction, which included a cup of the beer jam, salt and pepper, red pepper flakes, mustard powder and a pinch of cayenne pepper. The glaze creates a lovely sweet and savory crust on the skin. I'll share the beer jelly recipe sometime. Mostly I use it as a pancake syrup because it so sweet and fruity.
Doc's Draft Pear Hard Apple Cider was the drink of choice tonight.