Could it be that we were heavily inclined to like the pan-roasted breast of Polyface Farms naturally raised chicken served with sweet potato risotto and kale because we are so enamored of Joel Salatin’s approach to sustainable, happy farming over in the Valley? Maybe. After all, he’s the outspoken, charismatic hero of Michael Pollan’s “natural history” of food, The Omnivore’s Dilemma, and we’re loving that book right now. Well, prejudices aside, the chicken was indeed more chicken-y than what passes for poultry at many tables and the risotto, though a little heavier than we prefer, was a perfectly plump back-up to the juicy meat.
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