Type what you have

Ingredients

• ✓ baby dutch yellow potato
• chicken thigh
• chicken drumstick
• bacon
• salt
• black pepper
• onion
• chive
• basil
• garlic powder
• adobo seasoning
• black pepper
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Wrap each chicken piece in a slice of bacon, trying to cover as much chicken as possible. Place wrapped chicken pieces in a 9x13-inch baking dish, season with salt and pepper and sprinkle onion over chicken. Push potatoes down into the spaces between chicken pieces and around the edge of the dish.
3. 3 Combine chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl and sprinkle seasoning to taste over chicken and potatoes.
4. 4 Bake in the preheated oven for 1 hour, until bacon is crisp and brown and potatoes are tender. Sprinkle with salt, if desired, and serve hot.

By Cindy Faulkner

Ingredients

• ✓ baby dutch yellow potato
• lamb shoulder chop
• salt
• black pepper
• vegetable oil
• onion
• butter
• all-purpose flour
• chicken stock
• rosemary
• carrot
• celery
• water
• green onion

Instructions

1. 1 Season lamb shoulder chops with salt and black pepper.
2. 2 Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
3. 3 Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
4. 4 Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
5. 5 Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
6. 6 Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
7. 7 Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
8. 8 Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

By John Mitzewich