Jun 7, 2016


Oh, I was just thrilled to pieces when I came upon some fresh lady peas at the farmstand the other day.  Fresh lady peas are so hard to come by- I was tempted to buy up their whole stock.  I think Dell Harper would have approved as she keeps asking for more of "those lady beans".    I kept is simple- followed this recipe from Southern Living exactly.  Just a little ham hock was all those beauties needed.

This was the perfect meal to cook while listening to another favorite new to me podcast- Gravy, produced by the Southern Foodways Alliance.  Gravy is fascinating- an exploration of modern Southern culture through our food.  I've learned about the environmental destruction of a Louisiana community, the impact of Cracker Barrel, Christian coffee shops in my own hometown, and salt production in West Virginia.  

 To round out the lady peas, we had roasted okra, fresh tomatoes, and Nathalie Dupree's "Slow Slow Chicken", with a lemony pan gravy.  I was a bit leery of the chicken, since it uses a roasting bag, and cooks for two and a half hours.  But, I wisely decided to trust the infallible Ms. Dupree and went for it.

It kicked ass.  Crispy brown skin?  After slow and low roasting?  Unbelievable!  And so convenient- prepped and popped it in during nap, then we played outside all afternoon, coming in to this delicious supper.

Nathalie Dupree's Slow Slow Chicken

1 roasting/oven bag (found near the foil in my Kroger)
2 T all-purpose flour
1 onion, sliced
1 3 lb. roasting chicken
sea salt
1/2 lemon (if you've got one, if not don't worry!)
Fresh thyme, oregano or marjoram (optional, but delicious!)

  • Preheat the oven to 325 degrees.
  • Shake the flour into the roasting bag.  
  • Put half the onion and the lemon into the chicken cavity.  Sprinkle with salt.
  • Place the bag in a roasting pan, then add the remainder of the onion in the bag.
  • Place the chicken on top of the onion in the bag.
  • Put some of the fresh herbs in the chicken cavity and sprinkle the rest on top.
  • Close the bag according to its instructions, and slit the bag in six places.
  • Place in the oven and cook 2 and 1/2 hours, or until a thermometer registers 180 degrees.
  • Carefully open bag, removing chicken and onions.
  • Pour the liquid into a saucepan and boil until reduced to a sauce consistency.
I actually made a quick base, with a couple tablespoons flour whisked into a couple tablespoons of melted butter, then slowly whisked in the hot pan juices.  It was DELICIOUS- light, lemony but creamy at the same time.

The oven bag is my new BFF, because clean up was a breeze!  As always, Nathalie Dupree does not disappoint.  If you are unfamiliar with her genius, google her old cooking show, or pick up a cookbook.  You won't regret it!

*This is the title of my pretend podcast.  Perfect, no?


  1. I would totally listen to your podcast - I'm guessing it would be about food, florals, art, madcap adventures of DH & Deeds, and assorted pop culture minutiae!

  2. What temperature in the oven?

  3. Sorry - I just saw the temp.

  4. That meal looks delicious..and perfectly summer! The podcast also sounds interesting!

  5. Yum! I lve the gravy podcasts too. I think you should do your own. I would listen and that is a perfect title.


I love to hear from y'all, so drop me a line!