Here's what we hauled in today...
Now...for tonight's dinner, we whipped up some chicken marsala and roasted turnips.
We started by making a "marinade" for the chicken. I use that term loosely since it wasn't your typical saucy marinade, but that's how the recipe phrased it, so that's what I'm sticking with. We started by slicing and dicing some green onion (since we didn't have shallots), white onion, garlic, thyme, rosemary (our little twist), and sage, and adding in a bit of grapeseed oil. Then we layered in our chicken, making sure each piece was nicely covered in the aromatics.
here. Once the chicken had a chance to marinate, we browned them in a pan, and then popped 'em into the oven just to stay warm (so turn your oven no higher than 200).
Using the same pan, we added the remaining onions and herbs to the pan to soften, and then added in the mushrooms. We used both the oyster and shitake mushrooms that we picked up in our share.
Once the alcohol has cooked off, add in your chicken stock. Give everything a good stir, and be sure to season your sauce with salt and pepper. Then you just let it simmer and reduce for about 10 minutes. Up until this point, it was Paleo-friendly. But we had to add a tiny bit of cornstarch to thicken the sauce. The recipe called for arrowroot as the thickening agent, but we didn't have any on hand. Considering there was only about 1/2 tsp of cornstarch, I'm going to say this was still Paleo-friendly.