Chicken with Weed Sauce
Chicken with Weed Sauce
I know- not the most appetizing name for a dish- but it’s true. I harvested lambsquarters and oxalis from my yard to make the sauce for my chicken. I was tempted to just call it Chicken Florentine but that is made with spinach. I used a plant that tastes just like spinach when cooked so I was tempted. The nice thing is that lambsquarters are growing all over the place in my yard. It’s too hot for spinach but lambsquarters grow all summer long, giving me a free veggie whenever I want. The oxalis adds a lovely lemony flavor to the dish. It looks like clover and has yellow flowers. Oxalis is also called Wood Sorrel.
Chicken with Weed Sauce
6 boneless chicken thighs- you could use breasts
1 egg
salt and pepper to taste
cornstarch
oil
1 onion, sliced
4 T. flour
1-2 c. chicken stock
6-8 cups fresh lambsquarters, leaves and small stems
1 c. oxalis
In bowl combine egg, salt and pepper. Dip chicken pieces in egg wash and then dredge in the cornstarch. Heat oil in skillet and cook the chicken over high heat to brown. When chicken is browned place in baking dish and place in 350 degree oven to finish cooking. Remove all but a couple of tablespoons of the oil from the skillet. Cook onion until tender. Stir in flour until mixed well. Add chicken stock and lambsquarters and cook over medium heat, stirring often until lambsquarters are cooked and mixture is thickened and bubbly. Add oxalis and heat through. Place chicken in the skillet, cover, and let it cook another couple of minutes. Add salt and pepper if needed. Serve over pasta or rice. Serves 4-6.
Lambsquarters
Oxalis
Simmer together a few minutes before serving
