One-Pot Chicken & Farro with Caramelized Leeks

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)

1. Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
2. 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.)
3. 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.
4. 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.)
5. 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.
6. 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.
7. Add the garlic and cook until golden, 1 to 2 minutes.
8. Stir in crushed spices, thyme sprigs and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
9. Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan.
10. 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.
11. 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.
12. Discard the thyme sprigs, and serve chicken and farro topped with the tomato mixture.

Sheet-Pan Potato Gnocchi with Tomatoes, Arugula, & Basil

One more summer sheet-pan dinner! 🙂

I recently made a delicious skillet gnocchi dish developed by Ali Slagle for The New York Times which was very reminiscent of this dish. Apparently, Ali Slagle inspired Sarah Jampel to create this version for Bon Appétit.

I loved that this variation incorporated arugula- one of my favorites- and coated it with a dressing made with roasted garlic. It was a quick, easy, and tasty summer meal. Great.

Yield: Serves 4

• 1/2 large red onion, cut into 1/2-inch thick wedges (I cut it into 8 wedges)
• 2 to 4 large garlic cloves, unpeeled
• 4 cups (2 pints) cherry or grape tomatoes
• 1 17.6-oz. package shelf-stable or refrigerated potato gnocchi (I used Trader Joe’s)
• 4 T extra-virgin olive oil, divided, plus more for drizzling, if desired
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, divided, plus more
• freshly ground black pepper
• 1 T freshly squeezed lemon juice
• 2 to 3 cups baby arugula (I used 3 cups of my CSA arugula)
• 1 cup basil leaves, large leaves torn
• 2 oz Parmesan, shaved (I used Parmigiano-Reggiano)

1. Place a rack in middle of oven; preheat to 425°. (I set my oven to convection roast.)
2. Line a rimmed sheet pan with parchment paper.
3. Toss onion, garlic, tomatoes, gnocchi, 3 tablespoons of olive oil, and 1 1/4 tsp Diamond Crystal or 3/4 tsp Morton kosher salt on a rimmed baking sheet to coat. Season generously with pepper and toss again to combine.
4. Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.
5. Remove garlic from baking sheet, peel, and place in a small bowl. Mash with 1/4 tsp salt (garlic should be quite soft). (I used 4 cloves of garlic.)
6. Whisk in lemon juice and remaining 1 tablespoon of oil into the mashed garlic. Season dressing with pepper and more salt, if needed.
7. Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine.
8. Divide among plates and drizzle with a little more oil, if desired.

Pork Cutlets with Arugula & Jammy Tomatoes

This is another wonderful dish that showcased my CSA greens. Arugula is my favorite item to receive in my weekly share. I supplemented my CSA arugula with Trader Joe’s wild arugula to make this salad.

This light Italian dish was adapted from Martha Stewart’s Everyday Food. I modified the proportions, method, and plating. Delicious!

Yield: Serves 4 to 6

• 3 T fresh lemon juice, plus wedges for serving (2 lemons)
• 9 T extra-virgin olive oil, divided
• coarse salt and freshly ground black pepper
• 3 boneless pork chops (about 2 pounds total), cut in half horizontally to make six 5 to 6-ounce chops, fat trimmed
• 6 T all-purpose flour
• 2 cups grape or cherry tomatoes, halved
• 3/4 pound arugula, thick stems trimmed
• shaved Parmesan, for serving

1. Make the Dressing: In a small bowl, combine lemon juice and 6 tablespoons of oil. Season with salt and pepper. Set aside.
2. One at a time, place pork chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick.
3. On a plate, combine flour, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper.
4. Coat each cutlet with flour mixture, shaking off excess. Set aside.
5. In a medium skillet, heat 1 tablespoon of oil over medium-high. (I used a 12-inch cast iron skillet.)
6. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and season with salt and pepper; set aside.
7. In same skillet, heat another tablespoon of oil over medium-high. Add 3 cutlets; cook until browned, 2 to 3 minutes. Turn over; cook until opaque throughout, about 30 seconds more.
8. Transfer to a plate; cover loosely with aluminum foil to keep warm.
9. Repeat with remaining 3 cutlets, using another tablespoon of oil.
10. Toss arugula with the dressing, using as much as desired. (I had extra dressing.)
11. Place arugula on a platter and top with cutlets, sautéed tomatoes, and shaved Parmesan. Garnish with lemon wedges, if desired.