Citrus Rosemary Chicken in a Cast-Iron Dutch Oven

This one is not so much a recipe as it is just pretty photos. My natural style of cooking is to throw a bunch of things together with no plan or measurement. Rob and I went for a long hike in San Francisco on Sunday, covering the peaks of Buena Vista, Parnassus, Sutro and Twin Peaks. Along the way home, we picked some wild rosemary to use for dinner.

The resulting simple dish is similar in preparation to coq au vin I cooked a few weeks ago. I started with two pieces of bacon, removed from the pot after cooking. I then browned the drumsticks in the rendered fat. Once browned, I added chicken broth, white wine, rosemary, meyer lemons, mandarin oranges, half an onion, a bay leaf, salt and pepper.

When the chicken had simmered for an hour, I added diced carrots, some green olives and turmeric to give it a bright yellow color.  The resulting dish has a moroccan feel – cilantro would have been a good addition – and was served on top of a rice/quinoa blend. Like coq au vin, it’s better the next day.