Recipes From Our Spring Farm Dinner

Written by Hayden Holbert
2 Minute Read
Published on Apr 21, 2023

Chicken Thigh Curry 


  • 1 pack(4) 99 Counties bone in chicken thighs
  • 2 cups rich chicken stock 
  • 1 tsp coriander
  • 1 tsp black pepper
  • Salt 
  • 1 fresh lemon 
  • 1 fresh lime 
  • 1 cup orange juice
  • 1 tsp lemon grass
  • 1 tsp fresh grated ginger 
  • ½ tsp fresh ground cumin
  • 2 T soy sauce 
  • 2 T rue to thicken 
  • 2 T tomato paste 
  • ¼ tsp Cardamom 
  • 2 tsp curry powder
  • 1 tsp mustard seed
  • ¼ tsp nutmeg 


  1. Using a cast iron or thick steel pan, sear chicken thighs with a small amount of vegetable oil until browned.
  2. Deglaze the pan holding the chicken thighs with all chicken stock, lemon juice, lime juice, and orange juice.
  3. In a separate pan toast all the spices on medium heat. 
  4. Combine the spice with the chicken stock. Thicken with rue and taste for seasoning. Pour it over the chicken thighs and simmer until cooked to the bone.
  5. To serve, garnish with thinly sliced black garlic and crispy shallots 

Short Rib



  1. Sear 3 pkgs of 99 counties short ribs, fat side down until golden brown 
  2. Deglaze pan with shallot onion and garlic and your favorite red wine
  3. Add rich veal stock, covering half way up the meat in a small pan that it fits in. 
  4. Cover with foil and simmer in a 300 degree oven for approximately 3.5 hours
  5. Season with salt, pepper, and red wine vinegar to taste 
  6. Strain the liquid from the short ribs, reduce the liquid and season to taste. Pour back over the ribs and serve 


Pork Shank 



    1. Cover 50% of shanks with liquid and spices in a small pot 
    2. Put pork shanks in the oven at 325 degrees until the top is golden brown, then turn it over until the other side is golden brown. 
    3. Put lid on the pot and cook until fork tender 
    4. Take out of the oven, adjust seasoning with salt and pepper. Garnish with fresh herbs. 


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