Scarborough Chicken with Parsley, Sage, Rosemary & Thyme

Tuesday, 21 May 2013 | Written by Karen Sheer |Printer-friendly versionSend to friend

Herbs are feeling the heat and are ready to add to many foods we cook now in late Spring. Parsley, Sage, Rosemary & Thyme really do taste great together! Teamed here with a crispy braised balsamic chicken dish with earthy leeks and garlic.

I started humming this song last Saturday morning at my local farmers' market... "are you going to scarborough fair?... parsley, sage, rosemary & thyme ...". These four herbs really do pair well together ~ I have added them to the sauce of an Italian style oven braised chicken dish I often make. I am growing all of these herbs at arms reach of my kitchen, to incorporate them in my recipes - a great example of adding a punch of flavor and antioxidants to any meal.

In researching and understanding the lyrics for "Scarborough Fair", popularized in America by Simon and Garfunkel, I discovered that it originated as an English folk song about a trade fair that took place in the resort town of Scarborough during the medieval times. Like any trade show, it also attracted entertainment and food vendors, and other hangers-on.

The use of the herbs repeated in each verse: "parsley, sage, rosemary, and thyme," has been debated and discussed. It's possible that they were just put there as a place holder, as people forgot what the original line was.

However, herbalists will tell you of the many symbolisms and functions of herbs in healing and health maintenance. There's also a possibility that these meanings were intended as the song evolved ~ parsley to remove bitterness, sage to cleanse, thyme for courage, rosemary for love. There's some speculation that these four herbs were used in a tonic of some sort, to remove curses.

Today we use herbs to flavor, season and enhance our food. Webster's dictionary defines herbs as "a plant or plant part valued for its medicinal, savory, or aromatic qualities". So many of us are now cultivating our own herbal gardens; we are looking for ways to use up these green stalks as they thrive in warm summer months. In this recipe, a good amount of herbs add a nice dimension to the pungent sauce surrounding the chicken. Some herbs are cooked in the sauce, slowly releasing their essense, and some sprinkled on top just before serving to show off their natural, vibrant green color.

I urge you to visit your local farmers' market or nursury and buy some interesting varieties of herbs unknown to you. I am growing bronze fennel - something new! - and am learning how to apply it's sweet anise flavor. Many organically grown herbs can be used to make such refreshing cool tea drinks with a bonus of medicinal properties. At last weekends farmers' market stroll, I purchased flowering sage from Joe of Smith's Acres in Niantic, CT. The leaves taste a bit floral, sweet and savory. The stunning sage flowers are edible and tasty. A vinaigrette, sauce or salsa with sage would be beautifully complimented with a sage flower garnish.

Here is my recipe for making your own herbal oil.

Herbal Oil: Blanch a half cup of fresh green herbs of you liking - mint, parsley, thyme, chives... and refresh under cold water. Squeeze dry with paper towels. Place the herbs with 1/3 cup vegetable oil in a blender. Blend at high speed for 1 minute until bright green. Strain the oil, discarding the herb solids. Sprinkle with a pinch of sea salt. Refrigerate for up to one week in a clean glass container in the refrigerator.

Best to you,

Karen