Chicken Artichoke Hash Bowl - Dallas News | myFOXdfw.com

Chicken Artichoke Hash Bowl

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Crispy Baby Artichoke

INGREDIENTS:

3 T olive oil
2 cup artichoke, sliced
1/2 t garlic
1 t rosemary
1 t thyme
1 t sage
1/2 t poppy seed
1 ea lemon, juiced to taste
salt to taste
pepper

PROCEDURES:

Heat a saute pan over medium-high heat. Saute sliced artichoke in olive oil until it begins to brown. Add garlic and herb and saute briefly. Season with salt, pepper, lemon and poppy seed.


Sweet Potato Hash

INGREDIENTS:

3 T olive oil
2 cup sweet potato, diced and par cooked
1  t garlic
2 T red onion
1/2 cup red bell pepper
1  t thyme
1 t sage
1/4 cup green onion
1/4 t smoked paprika to taste
salt to taste
pepper 

PROCEDURES:

Saute red onion, bell pepper and garlic in olive oil until softened. Add diced sweet potato and cook one minute. Add herbs, paprika and green onion. Cook an additional minute. Season with salt and pepper.


Duck Confit

INGREDIENTS:

4 ea chicken legs
1 T salt
1 t pepper 
1/4 t clove 
1/8 t ginger powder
1/8 t nutmeg 
1/8 t cinnamon 
4 cup duck fat
1 ea bay leaf
4 clove garlic
1 T black peppercorns
5 sprigs thyme  

PROCEDURES:

Mix spices and season duck with them.  Refrigerate overnight. The next day, preheat the oven to 225 degrees. Place the duck in a casserole dish with the bay leaf, garlic, thyme and peppercorns. Melt the duck fat and pour over the duck (the legs should be covered in fat). Place in the oven and cook clowly until the duckmeat is tender and pulls away from the bone easily, about 3 hours. Cool and store confit  in the duck fat.

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