Did you notice that it's fall? You may have from all the girls screaming about leggings and boots and sweaters and crunchy leaves on social media (sorry, we were two of them), or maybe from actually looking up from your screen and seeing the not-so great weather and the beautiful fall foliage.
Some people like to hate on autumn and don't understand the hype, but we are not those people. Other than the cozy fashion and the pumpkin patches and the crunch of leaves under our chelsea boots, fall definitely is one of our favorite times for food. The food is comforting, nourishing and rich in the fall time, and it's definitely an excuse to fill your belly and warm up as you start spending more time inside (probably with many Netflix & chill sessions).
Turns out, we're not the only folks who like fall food (no surprise), so we actually teamed up this week with a fellow food blog to bring you the perfect fall table, which we're calling a cozy fall dinner party! In true Freckle & Fair fashion, there will be cheese-covered things and cocktails, and our friends over at the beautiful food blog Cora & Louise bring us the salad and the boozy dessert — clearly you can see why we get along.
So throughout this week, we are bringing you a full dinner spread — maybe it will inspire you to host your own fall party with your most basic friends! Today we bring you the first and main course — Cora & Louise's crisp and refreshing apple cider salad and our roasted gorgonzola mascarpone chicken with mushrooms (yes, that's two kinds of fancy cheese — you're welcome). Head on over to Cora & Louise's blog for their salad recipe to pair with the main dish — especially if you think apple beats pumpkin any day of the week (we know this is a heated fall debate topic). Don't worry, the drinks and dessert come on Thursday, and yes, both of them involve alcohol.
A little about this chicken recipe: I actually learned it in a cooking class here in Italy from a very sweet local chef, Lucas Migliorelli, who runs a cooking class business, Cooking with Lucas. He had this whole fall food class, so obviously my fall-loving friends and I put on our cardigans signed up for it, where we learned to make pumpkin ravioli, real pumpkin cappuccinos, apple strudel and this rich chicken dish. We went back for seconds — and yes, thirds for those of us that were greedy and quick — on basically everything and had the most perfect day in his lovely kitchen. Now you can bring it home to yours without a trip to Italy (though you're obviously invited to come!).
- One whole chicken, cut up
- Six medium-sized red potatoes
- 2 cups mushrooms (Lucas used porcini, but they were very expensive here, so I opted for simple button mushrooms)
- 2 cups fresh parsley, chopped
- 250g gorgonzola
- 2 cups mascarpone
- Preheat oven to 350F.
- If you bought a whole chicken, go ahead and cut it into legs, wings and breasts. We used this handy New York Times' video as a guide. Set aside. Dice potatoes and slice mushrooms and set aside.
- Chop up your parsley — go ahead and do it until you've chopped it too much, and then go some more. Throw chicken, potatoes, mushrooms and parsley into a large roasting pan. Add gorgonzola and mascarpone on top, but do not mix it in.
- Put the chicken in the oven and cook for one hour. After one hour, stir the chicken and potatoes so it is covered with the cheeses. Place back in the oven and continue cooking for 15-20 minutes until the potatoes are soft and the chicken is thoroughly cooked.
- Set out to cool, then enjoy with your apple cider salad!
Photos and text © Katie Currid or Katie Meek, text © Katie Currid, 2015. All rights reserved.