Lunch: Chicken Thigh Potpie

Recipe by Editors of Garden & Gun Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This potpie is inspire

This recipe includes fertility superfoods such as:

Kale

Health and fertility benefits of Chicken Thigh Potpie

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

1 large rutabaga, peeled and diced
1 large sweet potato, peeled and diced
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup pearl onions
1 tablespoon balsamic vinegar
3/4 cup oyster mushrooms, torn into pieces
1 cup chopped kale (about 5 large leaves)

Instructions

Preheat the oven to 425 °F.
In a large bowl, toss the rutabaga and sweet potato with 2 tablespoons of the oil and season with salt and pepper. Spread evenly over a baking sheet (or divide it between two baking sheets if needed) and roast for 25 to 30 minutes, until tender.
Meanwhile, toss the pearl onions with the vinegar and 1/2 teaspoon of the remaining oil and season with salt and pepper. Spread the onions evenly over a baking sheet and roast for 12 to 15 minutes, until tender.
Put the remaining 1/2 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and sauté until tender, 5 to 7 minutes, then add the kale and wilt it slightly, about 2 minutes. Remove all the vegetables from the pans into one large bowl, and set aside.

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