This is another weeknight one-pot chicken dinner. I loved the colorful and fresh topping- I would add even more next time! This dish also incorporated farro which is one of my absolute favorites. It could appropriately be served any time of year.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I used sherry vinegar in the topping and modified the proportions and method. Great.
Yield: Serves 4 to 6
2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 6) or use whole legs
coarse salt and freshly ground black pepper
2 large or 3 medium leeks
2 tablespoons extra-virgin olive oil
2 to 4 large garlic cloves, thinly sliced
1 teaspoon fennel or coriander seeds, cracked with a mortar and pestle or the side of a chef’s knife
1 teaspoon cumin seeds, cracked with a mortar and pestle or the side of a chef’s knife
4 thyme sprigs
1 tablespoon tomato paste
3 cups chicken or vegetable stock
1 1/2 cups pearled or semi-pearled farro (I used Trader Joe’s 10-minute farro)
1+ cup quartered or halved cherry or grape tomatoes or diced tomato
1/2 cup fresh parsley leaves and tender stems, roughly chopped
fresh lime or lemon juice, or vinegar, to taste, such as cider vinegar or sherry vinegar (I used 1-2 T sherry vinegar)
Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. (I soak them in a bowl of water.)
Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
In a large skillet with a lid, heat 1 tablespoon oil over medium-high heat. (I used a wide and low enameled cast iron skillet.)
When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes on the first side ad 3 to 5 minutes on the second side. Transfer the chicken to a plate and repeat with remaining chicken.
Reduce the heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 9 to 10 minutes.
Add the garlic and cook until golden, 1 to 2 minutes.
Stir in crushed spices, thyme sprigs and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan.
Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. (I used sherry vinegar.) The mixture should taste tangy and bright.
Discard the thyme sprigs, and serve chicken and farro topped with the tomato mixture.
My daughter and I really enjoy watching Queer Eye on Netflix together. It is so positive and full of love. She is particularly a fan of Antoni, the chef. We were excited to check out his cookbook! 🙂
This fabulous chili recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I modified the proportions. It was rich, full-flavored, and hearty. We ate it with lots of toppings, cornbread muffins and green salad. I’m planning to make it again to serve on a really chilly evening. Everyone loved it.
Super Bowl 2021 Update: This chili was absolutely delicious served with beer bread.
Yield: Serves 6 to 8
For the Chili:
1/3 to 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (4-5 slices)
1 3/4 to 2 pounds ground turkey, preferably dark meat
2 T olive oil
2 medium or 1 1/2 large onions, coarsely chopped (about 3 cups)
1 red bell pepper, cored, seeded, and cut into small cubes
3 T tomato paste
5 to 8 large garlic cloves, finely chopped
1 canned chipotle chile in adobo, seeded (if desired), finely chopped, plus 1 to 2 T adobo sauce (I didn’t seed the chile)
2 tsp dried oregano
1 tsp ground cumin
2 (15-oz) cans black beans, rinsed and drained
1 (14-oz) can crushed tomatoes
1 (12-oz) bottle dark beer (such as Guiness or Negra Modelo)
1 1/2 cups chicken stock
2 oz dark chocolate, coarsely chopped (scant 1/2 cup) (I used 72% cacao)
2 T apple cider vinegar
2 tsp molasses or dark brown sugar
For the Toppings:
chopped fresh cilantro
diced red or white onion
sour cream or Greek yogurt
In a large Dutch oven or other wide heavy pot with a lid, cook the bacon over medium-high heat, stirring occasionally, until crisp and golden, 5 to 7 minutes. (I used a large enameled cast iron Dutch oven.) Using a slotted spoon, transfer the bacon to a large bowl.
Cook the turkey in the remaining bacon fat over high heat, stirring frequently and breaking up the meat into small bits with a wooden spoon, until cooked through, about 5 minutes.
Season turkey with 1 1/2 teaspoons of salt, then transfer and any juices to the bowl with the bacon.
Heat the oil in the same pot over medium to medium-high heat.
Add the onions and bell pepper and cook, stirring occasionally, until the vegetables are softened and the onions are golden, about 8 minutes.
Stir in the tomato paste and garlic and cook for 1 minute, stirring, then stir in the chipotle and adobo sauce, oregano, cumin, and 2 teaspoons of salt. Cook until fragrant, about 2 minutes.
Add the beans, crushed tomatoes, beer, stock, chocolate, and turkey-bacon mixture. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until the chili is deeply flavorful, about 1 hour and 15 minutes.
Remove the pot from the heat and stir in the vinegar and molasses or brown sugar.
Adjust the seasoning, to taste. Serve hot with toppings, as desired.
I love one-pan dishes! This dish is made in the oven using one baking dish. It was also easy to prepare. 🙂 I modified the recipe due to personal preference- and to incorporate ingredients that I had readily available. I included all of the options in the recipe below.
This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and oven temperature, used celery instead of fennel, and added carrots. I also substituted sweet Italian pork sausage for hot sausage and green lentils for brown lentils. The vinegar was essential to the finished dish.
Yield: Serves 6
4 celery stalks, diced or 1fennel bulb, cored, cut into 1/2-inch wedges through the root, plus 1/4 cup fresh fennel fronds
4 large carrots, diced
1 T extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 pounds bulk hot or sweet Italian pork sausage (or fresh Italian sausages, casings removed)(or a combination)
3cups chicken stock
1 1/2cups green or brown lentils
4 to 8garlic cloves, thinly sliced
1fresh rosemary sprig
1-2tablespoons sherry vinegar, white wine vinegar or apple cider vinegar
1/2cup fresh parsley leaves, plus more for serving
Heat the oven to 425°, preferably on convection.
In a 9×13-inch baking pan or baking dish, gently toss the celery and carrots (or fennel wedges) with the olive oil to coat. Season with salt and pepper. (I used a ceramic baking dish.)
Roast until vegetables are golden brown underneath, about 10 minutes for fennel or up to 20 minutes for carrots and celery. (Fennel will not be tender at this point.)
Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 16 (1 1/2-inch) meatballs.
Add the chicken stock, lentils, garlic and rosemary to the roasted vegetables. Stir to combine, then season with 3/4 teaspoon salt.
Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds, if using (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper.
Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs.
Garnish with additional parsley leaves and fennel fronds, if desired.
I have made slow-cooker pulled chicken sandwiches in the past but felt like they would be improved with slaw. This version fulfilled that wish! We ate them on soft potato rolls with chips. It was a wonderful, casual dinner that we enjoyed outside on a beautiful night.
This recipe was adapted from Just Cook It! 145 Built-to-be-Easy Recipes that are Totally Delicious by Justin Chapple. I used broccoli slaw as a base for the cole slaw topping and opted to not toast the rolls. With minimal preparation required in the morning, it’s a great dish to serve after a busy day.
Yield: Serves 6 to 8
For the Pulled Chicken:
1 cup apple cider
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
2 garlic cloves, finely grated
freshly ground black pepper
3 pounds boneless, skinless, chicken thighs (about 8 to 10)
potato sandwich rolls, split, toasted if desired, for serving
slaw (recipe below), for serving
For the Slaw:
1/3 cup mayonnaise
3 T apple cider vinegar
3/4 tsp celery seeds
12 ounces broccoli slaw (Trader Joe’s) or Brussels sprouts or shredded cabbage
1 large Ruby Frost or Granny Smith apple, cored and julienned
1 very firm Anjou or Bartlett pear, cored and juilienned
freshly ground black pepper
To Make the Chicken:
In a slow cooker, whisk together the apple cider, ketchup, sugar, vinegar, garlic, 2 tsp coarse salt, and 1 tsp pepper.
Add the chicken thighs and mix well.
Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is very tender.
Using 2 forks, shred the chicken in the sauce and then season generously with salt and pepper.
To Make the Slaw:
In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds.
Using a mandoline set to 1/8″, julienne the apple and pear. Slice the Brussels sprouts lengthwise by hand, if using.
Add the fruit to the mayonnaise mixture, followed by the shredded cabbage/broccoli/Brussels sprouts.
Season with salt and pepper and mix.
Chill until ready to serve.
Pile the pulled chicken on soft or toasted potato buns, top with slaw, and serve.
Note: The pulled chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.
Charleston, South Carolina is a very special place for me. As a tribute, I make a lot of Southern food. 🙂 I also make shrimp and grits as part of our traditional Easter celebration.
We were lucky enough to travel back to Charleston recently and we brought home a couple of different types of grits. The fresh from South Carolina grits really made this dish extra special. I also baked the grits for the first time and the results were amazing. I used a blend of stone ground white and yellow grits for this dish, but, I also have special pink “unicorn grits” from Millers All Day which I’ll be sure to share with you in another dish.
This dish is from a Food and Wine “staff-favorite” recipe, contributed by Isaac Toups of Toups South in New Orleans. It was absolutely incredible. (We need to go to his restaurant!) It may be quite difficult to try a new version next year. I served it with roasted asparagus. Lovely.
Yield: Serves 4
1 pound peeled and deveined tail-on raw large shrimp
2 teaspoons Cajun seasoning (such as Tony Chachere’s)(I used Slap ya Mama)
4 cups whole milk
1/2 cup unsalted butter (4 ounces), divided
1 cup uncooked freshly ground grits (such as Bellegarde Heirloom Grits)(I used stone ground yellow & white grits)
3 1/4 teaspoons kosher salt, divided
3/4 cup apple cider vinegar
3/4 cup water
1/4 cup granulated sugar
1/4 cup yellow mustard seeds
1 medium-size (8-ounce) green tomato, cut into 1/2-inch pieces (I substituted a red tomato and it was still delicious!)
1/2 cup finely chopped red bell pepper
2 tablespoons olive oil
3-4 diagonally sliced scallions (about 1/4 cup)
Preheat oven to 200°F, preferably on convection.
Toss together shrimp and Cajun seasoning in a medium bowl. Cover; refrigerate until ready to use.
Place milk and 1/4 cup butter in a medium ovenproof saucepan. Bring to a vigorous simmer over medium, stirring occasionally.
Gradually add grits, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens slightly and grits are evenly suspended in milk, about 6 minutes.
Cover saucepan; transfer to preheated oven. Bake until grits are tender, 1 hour to 1 hour and 30 minutes. Remove from oven; stir in 2 teaspoons salt and remaining 1/4 cup butter. Cover to keep warm until ready to use. (I put the pot in a warming oven.)
While the grits are in the oven, stir together vinegar, 3/4 cup water, sugar, and remaining 1 1/4 teaspoons salt in a saucepan; bring to a boil over high.
Stir in mustard seeds. Reduce heat to medium-low; simmer, stirring occasionally, until seeds are tender, about 35 minutes.
Add tomato and bell pepper; cook, stirring occasionally, until vegetables are tender and mixture has thickened, 14 to 16 minutes. Remove from heat.
Remove shrimp from refrigerator. Heat oil in a large cast-iron skillet over high until smoking.
Add shrimp to skillet in a single layer; cook until opaque and lightly charred, about 1 minute and 30 seconds per side.
To serve, divide grits among 4 bowls. Top evenly with shrimp and chowchow; sprinkle with sliced scallion.
Note: The chowchow can be made up to a week in advance.
This is the last “soup” that I have to share (for now!) in my cozy soup series. 😉 It would be perfect for any Super Bowl Sunday feast. It was layered with flavor.
The recipe was adapted from The New York Times, contributed by Sam Sifton. The original recipe was adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It uses a roux as a base, making it a chili “gumbo.” I substituted ground turkey for the ground beef.
Yield: Serves 8 to 10
For the Chili:
2tablespoons neutral oil, like canola or grapeseed
3pounds ground beef or ground turkey, ideally coarse-ground
1tablespoon coarse salt
2 teaspoons ground black pepper
1teaspoon ground cayenne pepper, or to taste
2tablespoons chile powder
1teaspoon ground turmeric
1teaspoon dried oregano
1teaspoon ground cumin
3tablespoons steak sauce (I substituted soy sauce)
2tablespoons Worcestershire sauce
28-ounce cans diced tomatoes
For the Gumbo:
2tablespoons unsalted butter
1tablespoon olive oil
2tablespoons all-purpose flour
1large yellow onion, peeled and diced
2medium shallots, peeled and diced
1green bell pepper, diced
1yellow bell pepper, diced
3ribs celery, trimmed and diced
3cloves garlic, peeled and minced
26-ounce cans tomato paste
28-ounce cans tomato sauce
1 to 2cups tomato juice
1tablespoon apple-cider vinegar, or to taste
2tablespoons hot sauce, or to taste
sliced scallions, shredded sharp cheddar cheese, and/or tortilla chips, for garnish, as desired
corn bread or corn muffins, optional
Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. (I used an enameled cast iron pot.)
Working in batches, cook the ground meat, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
Pour off excess fat, turn heat down to medium and return the browned meat to the skillet or pot.
Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine.
Add steak sauce/soy sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes.
Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste.
Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
Serve garnished with scallions, shredded cheese, and/or tortilla chips, as desired.