Still away in Vancouver, yet somehow she still finds the time to keep Recipe Mondays going. What a dynamo that Amy is!
If you don't like beets, turn away. This recipe is a continuation of this recipe.
Rather, let's call it a prequel.
It's also kind of a tip of the hat to Jamie Oliver in that it's fast, earthy, honest and delicious. Here's what to do, mate.
Wash a bunch of fresh beets (a bunch is usually 3-4 medium sized) and their greens (aka the beet tops). Cut off the greens, slice and reserve.
Slice the root end off of the beets and then wrap beets in foil. Put in a preheated 400 F oven for an hour to 1.5 hours or until done.
Meanwhile, heat a drizzle of olive oil in a cast iron skillet (or other oven-proof pan, meaning no plastic handles to melt, etc.)
Sear a few bone-in chicken legs and thighs with salt and pepper and Herbs de Provence. Remove seared chicken from skillet and set aside on a plate but keep heat on skillet. Add a knob of butter or more olive oil to skillet, stir in a big chunky chopped carrot and onion, and the sliced beet greens. Add a few glugs of dry white wine, more salt and pepper, and then lay the chicken over top and drizzle about 1/4 cup of good honey over all.
Pop it in the oven with the still-roasting beets, uncovered, until juices run clear from the chicken -- about 35-40 minutes.
And what of those beets? Click back up top to use them as the perfect starter.
While we're on the topic of Jamie, let's talk Britain. When I'm not tooting my own horn, I let other people do it for me.
P.S. Whoever is the nicest to me has a shot of coming on my free trip to Merry Olde.