Blog Archives - Litchfield Farmers' Market

Ingredients

• 3 small cloves of garlic, peeled and pressed or minced
• 8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved
• 2 potatoes, peeled and diced
• 7 cups of water
• 1¼ cup hot milk
• 2 tablespoons butter
• 2 tablespoons cake flour (all-purpose is fine)
• 1 whole clove
• 1 teaspoon sea salt
• 1 teaspoon white pepper
• 8 chicken thighs
• 5 tablespoons butter, divided
• 2 tablespoons olive oil
• 1 large onions, diced
• 2 carrots, diced
• 3 sprigs thyme
• 1 bay leaf
• ½ cup Calvados or Applejack
• 2 cup cloudy apple cider
• 4 large shallots, peeled and halved, but left connected at the root
• 3 medium apples, peeled, cored and cut into wedges
• 1 cup crème fraîche
• 4-5 cups cleaned and diced parsnips
• 5 medium shallots, chopped
• 1 clove garlic, pressed or minced
• 4 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons curry
• 1 teaspoon powder