Here is a recipe from Personal Chef Tony Lison in Green Bay. It’s a great way to use a number of the items in this month’s Traditional Package. Enjoy!

Ingredients
2 tablespoons olive oil
4 chicken thighs (skin-on)
1 medium onion, chopped
2 cloves garlic, crushed and chopped
5-6 carrots, peeled and cut diagonally in ½-inch slices
4 potatoes, peeled and quartered
1/2 lb. bacon, cooked
juice of 2 oranges or 1 grapefruit
1 14.5-oz. can chicken or vegetable stock
3 tablespoons flour

Directions
Fry the bacon, drain on paper towels, chop or crumble and set aside. Heat the oil on medium high heat in a heavy, covered pot. Brown chicken thighs well, skin side down first, turning once, for about 5 minutes per side. Remove to a plate. Brown the onion for 2-3 minutes, then add the garlic for 1 minute more. Sprinkle the flour over the onion and garlic and stir for about a minute. Add the stock, the fruit juice and all remaining vegetables. Turn heat to medium low and cover, cooking until the vegetables are tender and chicken is cooked through—about 45 minutes to one hour. Add the cooked bacon for the last 5 minutes. Season to taste with salt and pepper.