Tomato-Braised Rotisserie Chicken with Kale

I love using a rotisserie chicken short cut to make a delicious weeknight meal. This sauce in this wonderful dish reminds me of another one of my favorite weeknight dishes using gnocchi.

It was recommended to eat this meal with crusty bread to sop up the sauce (yum!) so I made Portuguese rolls– a great choice. 🙂 I also served it with roasted potatoes which was completely unnecessary, but pleased my husband.

This recipe was from From COOK90: The 30-Day Plan For Faster, Healthier, Happier Meals By David Tamarkin, via Bon Appétit. Fabulous!

  • 4 oz bacon (about 4 slices), sliced crosswise ¼” thick
  • 2 shallots, thinly sliced
  • ⅓ cup dry white wine (I used Pinot Grigio)
  • 4 garlic cloves, finely chopped
  • 2 tsp finely chopped rosemary
  • 1 14.5-oz. can diced tomatoes
  • 1 cup chicken stock, plus more, as desired to adjust sauce consistency
  • ½ tsp Kosher salt
  • ¼ tsp crushed red pepper flakes
  • 1 rotisserie chicken, cut into 8 pieces (breast meat halved)
  • 1 bunch curly kale, ribs and stems removed, leaves torn into bite-size pieces (I used a 10 oz bag of kale)
  • crusty bread, for serving, optional
  1. Heat oil in a large Dutch oven or skillet with a lid over medium. (I used a large enameled cast iron pan.) Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8–10 minutes.
  2. Add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute.
  3. Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil.
  4. Nestle in chicken, skin side up. Top with kale, cover pot, and cook until kale is wilted, 5–7 minutes. (I added the kale in 2 batches, adding the second layer after 5 minutes.)
  5. Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.

Seared Scallops with Bacon-Braised Chard

More CSA chard! Just when my husband thought that he couldn’t eat any more greens, I cooked them with bacon and topped them with scallops. 🙂 I served this dish with corn muffins on the side too- just to be absolutely sure that he would be happy.

This recipe was adapted from Food and Wine, contributed by Top Chef Stephanie Izard. The scallops are first pan-seared and then basted with butter halfway through the cooking process over lower heat. Rich and delicious!

Yield: Serves 3 to 4

  • 2 thick slices of bacon, cut crosswise into 1/4-inch strips
  • 1 small yellow onion, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1 medium tomato, seeded and diced
  • 1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips
  • 2 tsp soy sauce
  • coarse salt and freshly ground pepper
  • 12 large sea scallops (1 to 1 1/2 pounds)
  • 2 T extra-virgin olive oil
  • 1 T unsalted butter
  1. In a large, deep skillet, cook the bacon over moderate heat until crisp, 4 minutes. Spoon off all but 2 tablespoons of the fat.
  2. Add the onion to the skillet and cook, stirring, until slightly softened, 3 minutes.
  3. Add the garlic and stir until tender but not browned, 2 minutes.
  4. Add the tomato and cook until it begins to break down, 2 minutes.
  5. Add the chard stems and cook until crisp-tender, 4 minutes.
  6. Add the chard leaves and cook over moderately high heat, tossing, until wilted, 5 minutes; drain off any liquid.
  7. Add the soy sauce and cook until the leaves are tender, 2 minutes longer. Season with salt and pepper and keep warm.
  8. Dry the scallops and season with salt and pepper.
  9. In another large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 3 minutes.
  10. Turn the scallops and add the butter. Cook, spooning the butter on the scallops, until just white throughout, about 3 minutes.
  11. Spoon the chard onto plates, top with the scallops and serve.

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Braised Brussels Sprouts with Pancetta

This quick cooking side dish is perfect for Thanksgiving or any other large holiday meal because it is prepared on the stove top when the oven is often too busy for another pan.

This recipe was adapted from The New York Times, contributed by Suzanne Goin. According to the Times, braised vegetables are a hallmark of Goin’s cuisine. It was described as a “marvelously flavorful dish, rich with garlic and salty pancetta.” A keeper! I completely agree. Simple and perfect.

Yield: Serves 6 to 8

Time: 30 minutes

  • 1 ½ cups fresh bread crumbs (I used prepared bread crumbs)
  • 2 teaspoons thyme leaves
  • 6 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter
  • 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
  • coarse salt and freshly ground black pepper
  • 8 ounces pancetta in small dice (1 1/2 cups)
  • 3 tablespoons minced shallots, more to taste
  • 1 tablespoon minced garlic
  • ½ cup balsamic vinegar
  • ½ cup veal stock or rich chicken broth, more if needed
  • 2 tablespoons chopped parsley
  1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes. (I substituted prepared bread crumbs.)
  2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy.
  3. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes.
  4. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more.
  5. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
  6. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed.
  7. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top. (We had bread crumbs on the side.)

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Milk-Braised Pork Loin

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This pork loin was waiting in my extra freezer to be served to a crowd… but then…  my kids left the freezer door open long enough to defrost it, along with everything else in the freezer. (No more self-serve popsicles for them!) What a cooking emergency… 🙂 At least we were able to enjoy this delicious dish. The milk gravy was especially amazing. Now I will have to make this dish again for a crowd! This recipe was adapted from Martha Stewart Living; I doubled the garlic. We ate it with green salad and roasted potatoes and kohlrabi on the side.

Yield: Serves 8 to 10

  • 1 boneless pork loin with fat cap (4 to 5 pounds)
  • coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 sprigs sage
  • 3 sprigs rosemary
  • 2 bay leaves
  • 2 tablespoons unsalted butter
  • 10 large cloves of garlic, peeled and smashed
  • 5 strips fresh lemon zest (1 inch by 2 inches each; from 1 lemon)
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  1. Season pork with 1 tablespoon salt and 1/2 teaspoon pepper. Heat oil in a heavy-bottomed pot (it should be just large enough to fit pork) over medium-high heat. (I used a 4-quart enameled cast iron pot.) Add pork, fat side down, and sear, turning as it browns, until browned on all sides, 8 to 10 minutes. Transfer to a plate. Drain fat from pot and wipe out any blackened bits.
  2. Tie together sage, rosemary, and bay leaves into a bouquet with kitchen twine. Melt butter in pot over medium heat. Add herbs, garlic, and lemon zest and cook until fragrant, about 30 seconds.
  3. Return pork, fat side up, to pot, along with any accumulated juices. Pour milk and cream over pork, raise heat to medium-high, and bring to a simmer. Partially cover pot, reduce heat, and simmer, undisturbed, until a thermometer inserted into thickest part of pork registers 140 degrees, about 1 hour.
  4. Transfer pork to a carving board and let rest at least 15 minutes and up to 30 minutes. Increase heat to medium and simmer braising liquid until reduced to 1 1/2 cups, 12 to 15 minutes. Discard herbs and lemon zest. Cut pork crosswise into 1/2-inch-thick slices and serve with milk gravy.

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