We set out to find chicken worthy of the Fairway label. We wanted our chickens to come from local farms; it was important that they be humanely raised and it was essential that they taste absolutely delicious.
Luckily, we found exactly what we were looking for… an experienced family farmer in Blue Mountain, PA, who has been raising chickens under strict animal welfare standards for several generations. The birds are all humanely raised in a stress-free environment (clean, modern, well-lit,ventilated barns)…a whole wide world away from a factory farm.
Our poultry is:
Locally Raised in Pennsylvania
Fresh & Never Frozen
No Growth Hormones
No Animal By-Products
Fed a Vegetarian Diet of American grains
From farm to table, jazz up these local birds with a recipe from The wonderful people at Food52…
- 4 chicken breast halves, skin on, boned if you like
- 3 tablespoons olive oil
- 2 large shallots, chopped fine
- 8 ounces mushrooms, sliced (about 2 cups)
- 2 tablespoons all purpose flour
- 2 cups chicken stock or broth (Use your best chicken stock — you won’t be sorry.)
- 1 1/2cup frozen artichoke hearts (about 10), quartered, defrosted, and drained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh rosemary
- Salt and freshly ground black pepper to taste
- 1 tablespoon butter (optional)
1. Season chicken with salt and pepper on both sides. (If you can, do this early in the day and refrigerate them, covered loosely. This will help the skin crisp up. But it’s totally optional.) When you get home, take the breasts out of the refrigerator. Heat oven to 375.
2. Heat olive oil in a large skillet over medium heat. Add the chicken breasts skin side down. Cook 2-3 minutes until skin is golden brown. If you have boneless chicken breasts, brown all sides. Remove chicken breasts to oven-proof dish, and place in oven. Roast breasts for 15 (for boneless) to 30 minutes, or until the internal temperature reaches 165 degrees.
3. While chicken is roasting, sauté chopped shallots and mushrooms with a pinch of salt in oil and pan drippings (you may need to add a little more oil) until shallots are soft and mushrooms have begun to brown slightly and give off their liquid. Stir in flour and cook over medium-low heat until nutty and brown, stirring frequently, about 3-5 minutes.
4. Pour in chicken stock, and raise heat, until sauce begins to simmer and starts to reduce somewhat. Reduce heat to low and stir in artichoke hearts, Worcestershire sauce, lemon juice and rosemary. Stir together and cook over low heat until sauce thickens and is blended together and fragrant. Taste and add salt and black pepper as desired. You can turn the heat off and cover it till the chicken has finished roasting. Just before serving, swirl in a tablespoon of butter if desired.
5. When the chicken has reached an internal temperature of 165, remove it from the oven and let it rest for a few minutes. Serve each piece on a bed of sauce, making sure that each serving contains artichoke hearts and mushrooms.