CREAMED DANDELION CHICKEN RECIPE

If you are looking for a way to incorporate dandelion into your regular meals, a good rule of thumb is to simply substitute it for spinach in a favorite dish. If you find that dandelion leaves are bitter when harvested, remember to harvest young leaves for optimum taste. Additionally, the older leaves lend themselves more to stews and finished cooked dishes rather than teas or salads.
Here’s one of my favorite dishes.

CREAMED DANDELION CHICKEN
Serves 4 or 5

Heat 2 cups of homemade chicken stock in a large pan

Add cut chicken pieces, ½ cup finely chopped onion, ½ cup finely chopped celery, 2 cloves minced garlic, salt & pepper to taste. Cover and bring to a simmer for 30 minutes.

In another pan, heat and make a paste of 3 tbsp olive oil with 3 tbsp flour. While stirring, add a dash of nutmeg, ½ cup cream and ½ cup chicken stock. Stir until combined.

Add 3 or 4 cups chopped young dandelion leaves.
Stir until leaves are coated, wilted and contents of pan are heated through.

Pour over chicken still simmering in the first pan & stir. Cover and continue simmering for 30 more minutes and/or until chicken is done (a thermometer inserted into the meat will read 180 degrees Fahrenheit and juices will run clear when chicken is pierced).

Serve plain, over homemade sourdough bread or over brown rice.