One-Pot Roman Chicken Cacciatore With Potatoes

 

Ingredients

Yield: 4 servings

• 2 pounds bone-in, skin-on chicken thighs
• Kosher salt
• 3 tablespoons olive oil
• 1 pound waxy potatoes, such as Yukon Gold or fingerling
• 1 tablespoon rosemary leaves (from 1 large sprig)
• 4 anchovy fillets
• 2 garlic cloves
• 2 tablespoons drained capers
• ¾ cup dry white wine
• 3 tablespoons white wine vinegar or red wine vinegar, plus more to taste
• 2 tablespoons chopped parsley

Preparation

Step 1

Heat oven to 425 degrees. Pat chicken thoroughly dry with paper towels and sprinkle all sides with 2 teaspoons salt.

Step 2

Coat a large, high-sided skillet or Dutch oven with 1 tablespoon oil. Arrange chicken, skin side down, in a single layer in the cold skillet and place over medium heat. Cook, undisturbed, until the skin is browned and releases easily from the pan, about 15 minutes.

Step 3

While the chicken cooks, cut potatoes into 1-inch-thick chunks and place in a large bowl. Chop the rosemary and anchovy, smash and peel the garlic, then add to the bowl. Add the capers, 2 tablespoons oil and ½ teaspoon salt; toss to combine.

Step 4

Flip the chicken, then add the potato mixture to the skillet, tucking the pieces around and under the chicken. Pour the wine over the potatoes. Transfer the skillet to the oven and roast, uncovered, until the chicken is cooked through and the potatoes are tender, about 25 minutes.

Step 5

Return the skillet to the stove. Transfer the chicken to a plate to rest. Add the vinegar and 2 tablespoons water to the skillet and continue to cook the potatoes over medium heat, stirring occasionally, until coated with a thickened, glossy sauce, about 5 minutes. If the sauce seems too thick or oily, stir in water 1 tablespoon at a time to help emulsify the sauce and achieve desired consistency. Taste and add salt and more vinegar, as needed.

Step 6

Return the chicken to the skillet and sprinkle parsley over everything to serve.

Cheesy Asparagus Orzotto

 

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Yields: 4-6 servings
Prep Time: 15 mins
Total Time: 45 mins
Ingredients

• 2 tbsp. plus 1/4 cup extra-virgin olive oil, divided
• 1 bunch of asparagus (about 1 lb.), trimmed, or tough ends cut off and peeled
• 1 large leek, halved, white and pale green parts thinly sliced
• Kosher salt
• 1 1/2 c. orzo
• 2 garlic cloves, finely chopped
• 1/2 c. dry white wine
• 3 c. low-sodium chicken or vegetable broth
• Freshly ground black pepper
• 1 c. frozen petite peas
• 1 oz. Parmesan, finely grated (about 1/2 cup)
• 1/4 c. heavy cream
• 2 tbsp. unsalted butter
• 1/4 c. thinly sliced fresh basil leaves, plus more for serving

Directions

1. In a large Dutch oven or heavy pot over medium-high heat, heat 2 Tbsp. oil until very hot. Arrange asparagus in pot in an even layer, cover, and cook, turning halfway through, until crisp-tender and charred in spots, about 4 minutes. Transfer asparagus to a cutting board; season with salt.
2. Wipe out pot. In same pot over medium-high heat, heat remaining 1/4 cup oil. Add leeks; season with a pinch of salt. Cook, stirring, until just softened, about 3 minutes. Stir in orzo and garlic. Cook, stirring frequently, until orzo is toasted and garlic is fragrant, about 2 minutes. Add wine and cook, scraping up any browned bits, until wine is absorbed, 2 to 3 minutes.
3. Stir in broth, 1/2 tsp. salt, and a few grinds of pepper and bring to a simmer. Reduce heat to low, cover, and cook until orzo is tender, 12 to 15 minutes.
4. Meanwhile, cut asparagus crosswise into 1" pieces.
5. Add peas to orzo mixture, cover, and cook until peas are warmed through, about 2 minutes. Remove from heat. Add Parmesan, cream, and butter and stir until butter is melted. Stir in asparagus and basil; season with salt and pepper. Top with more basil.

One Dish Taco Rice Skillet

 

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Prep Time 5minutes mins

Cook Time 22minutes mins

Total Time 27minutes mins

Ingredients

• 2 cups rice microwave rice or leftover rice
• 1 pound ground beef
• ½ onion
• 1 poblano pepper
• 1 package taco seasoning 1 ounce
• 1 cup frozen corn kernels
• 1 tomato
• ¾ cup cheddar cheese shredded

Instructions

1. Heat a large skillet over medium heat. Add the ground beef and stir to break up. Cook, stirring, until no longer pink, about 10 minutes.
2. While the ground beef cooks dice the onion and poblano pepper. Add them to the ground beef along with the packet of taco seasoning once most of the pink is gone and cook, stirring, for 5 minutes.
3. Add the corn and tomato to the skillet and stir to mix well. If using leftover rice add it now, otherwise let the mixture continue to cook while you make the rice.
4. Follow the package directions and nake the rice in the microwave for 90 seconds.
5. Add the heated rice to the skillet and stir to mix it all together. Let it simmer for 5 minutes.
6. Put the cheese on top of the skillet and cook for 2 minutes to let the cheese melts.
7. Serve the taco rice skillet as is or add any taco toppings you like – sour cream, guacamole, pickled jalapenos, olives and tomatoes are all delicious.

Quinoa and Broccoli Spoon Salad

 

Yield:4 to 6 servings 

Ingredients

• Kosher salt
• 1cup quinoa, rinsed
• 1lemon
• 3tablespoons extra-virgin olive oil
• 3tablespoons Dijon mustard
• 2tablespoons honey
• 2tablespoons apple cider vinegar
• Freshly ground black pepper
• 1large bunch broccoli (about 1½ pounds)
• 1medium tart and crisp apple
• 4ounces sharp Cheddar
• ¾cup toasted pecans, roughly chopped
• ½cup dried cranberries

Preparation

Step 1

Bring a medium pot of water to a boil on high and season aggressively with salt. Add the quinoa, then reduce the heat to maintain a simmer; cook until plump and tender, about 15 minutes. Transfer to a fine-mesh sieve; rinse with cool water and drain well.

Step 2

While the quinoa cooks, finely grate the zest of the lemon into a large bowl then cut the lemon in half. Add the olive oil, mustard, honey and apple cider vinegar, plus the juice of ½ lemon; whisk together. Season with salt and pepper to taste.

Step 3

Peel the stem of the broccoli and trim off the dry end. Finely chop the entire broccoli and add to the dressing. Core the apple then finely chop the apple and the cheese; add to the broccoli and toss to combine.

Step 4

Add the cooked quinoa, nuts and cranberries and toss to combine. Taste and add more salt, pepper and lemon juice, as needed. Store, refrigerated, for up to 3 days.