Harvest Braised Chicken

You know fall is upon us when pumpkins start showing up at Farmers' Markets. Packed with those delicious roots from my Kerrisdale trip yesterday, I wanted to make something easy yet special for a lazy Sunday.

So I put together a simple braised chicken dish. Here's the recipe; real easy - 30 minutes of prep then you can sit and read a book as the oven does the work.

I seasoned chicken pieces with flour, paprika and pepper and fried them for a minute or so on each side.

Then I designed the braising platter:

I spread a can of tomato with its sauce at the bottom. The chicken went on top and was surrounded with four corners of each of pumpkin, turnip, potatoes and carrots. A bay leaf joined the party and the dish was ready to bake.

I covered the dish with foil paper and baked for 2.5 hours in 325 oven. I uncovered and continued baking for another half an hour and a delicious dinner was served.

Dinner accompaniments were all from my Kerrisdale trip yesterday and included: arugula salad with lemon and olive oil, steamed market broccoli, cauliflower and corn and a delicious Christopher Brown's, owner and baker of Rise Artisan Bread, loaf sold at Sweet e's every Saturday morning. 

 Guess who was the first to take a seat at the table? Chicken is cats favourite.