We featured with recipe at one of our Golden Ears Cheesecrafters class.It’s a great dish to enjoy when nights are still a little cooler or any time through the winter.

When I prepared this recipe I used:

Central Parks Farms chicken, BC Buzz honey, cider from the Fraser Valley Cider Company, kale from Glorious Organics, thyme herbs from Back Yard Farms, and Canadian lentils from Eat Grain.

Honey glazed chicken with Cider braised greens and French lentils

For chicken:

1 whole roasting chicken

½ cup honey

½ cup apple cider vinegar

2-3 fresh thyme sprigs

Salt and pepper

  • Combine honey, vinegar, thyme, salt, and pepper in pot; reduce by ½
  • Preheat oven to 350 and roasted chicken 45 minutes-1 hour minutes; basting occasionally with glaze

For Greens:

  • 2 T  vegetable oil
  • 1 medium onions, finely chopped
  • 2 tablespoon light brown sugar
  • 2 ½ cups water
  • 1 ½ cups apple cider
  • 2 T vinegar
  • 2 bay leaves
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 pounds greens, stems and tough inner ribs discarded, leaves cut crosswise into 1-inch ribbons (collards, kales, work best for this recipe)
  1. In a large pot, heat the oil. Add the onions and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the brown sugar and cook, stirring, until dissolved, about 1 minute longer; add the water, cider, greens, and bay leaves. Season lightly with salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer until the collards are tender, about 2 hours.

For French lentil ragout

1 lb French lentils, covered with boiling water for 15 minutes

½ cup vegetable oil

2 cups finely chopped onion

2 minced garlic cloves

1 thyme bouquet

3 cups water

4 T tomato paste

4 T red wine vinegar

  • Heat oil, sauté vegetables till soft
  • Add drained lentils, water, and thyme
  • Cover and simmer 20-30 minutes till lentils cooked
  • Add vinegar, tomato paste, and season with salt and pepper

Serves 4-6 as a side dish