"The Hunter", using all-local ingredients!
Start by pounding 4 boneless chicken breasts to about 1/2" thick.
Heat 2T of olive oil in a large cast iron skillet until it shimmers, then sear the breasts for 5-7 minutes on each side.
Remove the chicken from the pan and add 1 T butter.
Saute 1/2 a chopped onion and 1/2 cup chopped celeriac until they start to soften.
Add 2 cloves of minced garlic and 1 container of 1000 Stone Farm chestnut mushrooms.
Season with 1t dried rosemary, 1t dried thyme, salt and pepper.
Add 1 pint of cherry tomatoes (halved) and 1 jar of 1000 Stone Farm tomato sauce, or half a jar of Valicenti's Red Gravy.
Let simmer for 5-10 minutes, and put a pan of water on to boil for pasta (or polenta).
Add the chicken breasts back to the pan when you add the pasta to the boiling water, and simmer for 2-3 minutes.
Serve over pasta or polenta.