Our pot pies have a thick and rich filling – full of chicken, carrots, celery, onions, and seasoned with tarragon and parsley. To top it off in festive style, we used a buttery and crunchy puff pastry pumpkin face. INGREDIENTS 1 box puff pastry (Dufour or Pepperidge Farm) 2 cups of boxed unsalted chicken stock ½ cup carrots, peeled and diced ½ cup celery, diced 2 cups diced onion 6 tablespoons unsalted butter 6 tablespoons of all-purpose flour 1 clove of garlic, minced or pressed through a garlic press 2 tablespoons of white wine 2 cups of cooked, cubed chicken breasts ¾ cup of frozen peas 1 ½ tablespoons of fresh tarragon leaves 1 tablespoons of finely chopped, fresh flat-leaf parsley 1 teaspoon of salt ½ teaspoon of freshly ground pepper INSTRUCTIONS To make the pumpkin tops:   Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Lay the puff pastry out on a floured cutting board. Using a 5″ pumpkin cookie cu...

It’s our Lexington William Sonoma Fall Recipe.  Maple and cider-glazed chicken over chicken sausage, potatoes, peppers, and apples that’s tossed in a sauté with boiled cider and mustard. It’s a delicious addition to your fall menu. Maple, Cider & Thyme Glazed Roast Chicken INGREDIENTS One 3-to 4-lb. whole chicken, cut into 6 pieces – breasts, legs & wings Kosher Salt Black Pepper 2 tablespoons thyme leaves ½  cup grade B pure maple syrup ½  cup boiled cider 1 tablespoon chopped fresh sage leaves ½  teaspoon ground cinnamon ⅛ teaspoons crushed red pepper flakes INSTRUCTIONS Preheat the oven to 425°F. Dry the chicken skin. Salt the chicken and season with pepper. Place the chicken in roasting pan and roast for 20 minutes. Reduce the temperature to 375˚F and roast 30 minutes longer until the internal temperature of the chicken reaches 165˚F.  While the chicken roasts. in a small sauce pan combine the thyme, maple syrup,...

When fall is in the air, the perfect dinner menu becomes chicken breasts stuffed with delicious apples and seasoned with cider and thyme. We added a creamy mustard and cider sauce to make this seasonal dinner complete. Perfect for a cool, cozy night at home or a dinner party with friends. If you have not butterflied chicken breasts before, most store butchers will be happy to either show you or do it for you. We offer two preparation methods for this recipe – oven or sous-vide. Boiled cider can be purchased from King Arthur Foods (kingarthurflour.com), or you can make your own by placing 3 cups of unfiltered apple cider into a saucepan. Cook over medium-high heat at a hard simmer reducing the cider to 1-1/2 cups. INGREDIENTS 2 tablespoons butter 1 cup finely diced onion 2 cups peeled, small diced Fuji apple 2 teaspoons fresh thyme leaves, divided 1 cup small dice cubed bread, dried overnight uncovered 1 ¼ cups unsalted chicken stock, divided 2 tablesp...

With all the flavor of the season, our farm-fresh dinner will soon be your fall favorite. Oven roasted, crispy skin chicken breasts are served with a cider lemon butter sauce alongside sweet sautéed apples, creamy cheddar polenta with fresh corn, and tangy mustard greens. With these easy to make recipes, you can pick your favorites or prepare them all. Pan Seared Chicken with Cider Lemon Sauce INGREDIENTS 4 boneless, with skin, chicken breast halves 2 tablespoons olive oil Kosher salt Freshly ground black pepper 5 tablespoons unsalted butter, divided ½ cup white wine 1 cup chicken sodium free chicken stock ½ cup boiled cider ½ cup fresh lemon juice INSTRUCTIONS Preheat the oven to 400˚F. Preheat a large cast iron skillet over medium-high heat, until the surface of the pan is very hot. With paper towels, dry the chicken breasts then season well with salt and pepper. Add the oil to the pan and heat until the oil is just moving in ripples. Place the ch...

Loaded with farm fresh vegetables, spicy honey chicken thighs, and a delicious creamy lemon sauce, you can’t beat this tasty late summer dinner recipe. If you missed us at the Kentucky State Fair on the Gourmet Garden Food Stage this past Sunday, check out our farm fresh recipe! Cold-smoked Potatoes and Corn INGREDIENTS 1 pound small potatoes 2 ears of corn, shucked and silks removed, broken in half 1-pint small cherry tomatoes INSTRUCTIONS Add the potatoes to a saucepan and cover with water. Turn the burner on medium-high and bring the water to a gentle boil. Reduce heat to medium-low and cover the pan with a lid. Cook the potatoes in gently simmering water until tender, about 15 minutes or until a small knife passes easily through one of the larger potatoes. Drain and dry completely. Fill a large saucepan about ¾ full of water and bring to a boil. Add the ears of corn to the boiling water, cover the pot, turn off the heat, and let the corn cook in hot wat...

Our peach barbecue sauce is a little sweet, a little smoky, and has a lot of flavor. It’s perfect for Labor Day or a quick late-summer dinner. Easy to make ahead of time, the chicken can be cooked either in the oven, on a barbecue grill, or sous-vide. The final components, sauce and slaw, come together in minutes. INGREDIENTS 4 boneless chicken breasts Kosher salt Fresh ground pepper 1 cup frozen peaches, thawed 24 ounces ketchup ¼ cup of apple cider vinegar ¼ cup dark brown sugar 1 1/2 tablespoons Worcestershire sauce 1 teaspoon onion powder 1 1/2 teaspoons dijon mustard 1 teaspoon liquid smoke 1/2 teaspoon fresh ground black pepper FOR SERVING 4 brioche buns 2 tablespoon softened butter 1 cup vinaigrette-based coleslaw (recipe below) INSTRUCTIONS Salt and pepper both sides of the chicken breasts. Roast in the oven at 350 degrees, on a BBQ grill, or Sous-vide until the internal temperature of the center of the breasts reaches 165 degree...

Nothing is better than the savory crunch of fresh fried chicken and former YUM! R&D Chef Jake cooks a delicious batch of chicken. Chef Jake’s yummy southern-style chicken seasoning adds the perfect flavor to this fried chicken dish. The longer you let the seasoned chicken pieces rest prior to frying, the crispier the crust will be. Use peanut oil for best flavor and be sure to tap the chicken after breading to release extra flour and keep your oil cleaner. Whether served hot for a weekend dinner or cold for a picnic lunch, fried chicken in a true southern delight.   SOUTHERN STYLE SEASONING INGREDIENTS: 1 teaspoon sage 2 teaspoons onion powder 2 teaspoons garlic powder 1 tablespoon white peppercorns 2 tablespoons black peppercorns ¼ cup kosher salt 2 cups flour INSTRUCTIONS: Place the sage, onion powder, garlic power, white peppercorns, black peppercorns and kosher salt in a spice grinder. Grind all the ingredients to a fine powder. Place in ...