The Blind Pig Recipe: Stuffed Chicken Breast with Chanterelles and Leeks

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Travel with us to Bloomsburg and visit the Blind Pig.  It is there that farm fresh foods are the standard and not a trend.   See Chef Toby Diltz prepare a Chicken with Root Vegetable Hash.

Root Vegetable Hash

1 C. each of Beets, Turnips, Potatoes, Sweet Potatoes, and Carrots-Peeled and cut into 1/2 inch cubes

1C. Onions Diced

2 Tablespoons Minced Garlic

1/4 C. Minced Fresh Herbs-(We use Sage, Thyme, Parsley and Rosemary)

a pinch each of Salt and Pepper

1/2 Cup Olive oil

Combine ingredients and place in baking pan. Bake, covered, in a preheated oven at 325 degrees until soft.

Local Farms used by The Blind Pig
> Pastured Chicken Roulade, with Leeks and Chanterelles
> Chicken, Sausage- Forks Farm
> Leeks-Berryfields Farm
> Chanterelle Mushrooms- Primordia Farm
> Herbs, Garlic- Gibs Farm
>
> Root Vegetable Hash
> Beets-Endless Mountains Farm
> Potatoes- Hearts and Bones Farm
> Sweet potatoes- Dancing Hen Farm
> Turnips-Taproot Farm
> Carrots- Old Tioga Farm
> Onions-Hearts and Bones Farm
> Herbs, Garlic-Gibs Farm
>
> Braised Greens
> Kale, Swiss Chard, Chinese Cabbage, Turnip Greens- Dancing Hen Farm
>
>
> Cranberry-Apple Relish
> Cranberries- Wild, foraged by Sarah and I
> Apples, Shallots-Berryfields Farm

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