One-Pot Parmesan Roast Chicken with Egg Noodles

This is another easy, one-pot, comfort food, Dutch oven recipe. This dish takes much longer to cook, about 2 hours, but it is mostly unattended.

The chicken is stuffed with Parmesan rind prior to roasting- amazing. The flavor was really infused into the meat. A halved lemon would also be a nice addition. An entire head of garlic is simultaneously roasted in the pot as well. Delicious!

The recipe was adapted from The New York Times, contributed by Clare de Boer. I modified the method and proportions.

The original recipe notes that any short, quick-cooking pasta could be substituted for the egg noodles. Sautéed mushrooms, spinach or herbs could also be incorporated at the end. I served roasted asparagus on the side.

Yield: 4 to 6 servings

• 1 whole chicken (I used a 5 1/2 pound chicken)
• 2 T unsalted butter, softened
• coarse salt and freshly ground black pepper
• 1 or 2 Parmesan rinds, plus grated Parmesan for serving
• 1 large head of garlic, cloves segmented, paper skin removed but kept in their sheaths
• 1 pound wide egg noodles
• 2 sprigs rosemary
• 3 T sour cream or crème fraîche

1. Heat the oven to 475 degrees F on convection roast or 500 degrees F in a standard oven.
2. Remove the chicken and the butter from the refrigerator to lose their chill while the oven heats.
3. Pat the chicken dry inside and out.
4. Separate the skin from the breast meat. Dot and smear the butter under the skin.
5. Generously sprinkle salt into the cavity and all over the skin, then follow with pepper.
6. Stuff the Parmesan rinds into the cavity of the chicken and place the chicken in a large Dutch oven. (I used a large enameled cast iron pot.)
7. Scatter the garlic cloves around the chicken.
8. Roast, uncovered, for 30 minutes.
9. When the chicken is golden and a chestnut-colored caramel has formed around the base of the bird, transfer the pot to the stovetop.
10. Using tongs, remove the garlic cloves from the pot. Squash each clove with the tines of a fork to squeeze out their roasted flesh; return garlic to the pot. Discard the sheaths.
11. Pour in enough water to come up mid-thigh around the bird (5 to 8 cups), avoiding the crisp breast skin. Bring the water to a simmer over high heat.
12. Lower the oven temperature to 400 degrees F and return the pot, uncovered, to the oven. Cook for another 60 minutes, or until the breast meat is 165 degrees F.
13. When the chicken looks like it’s giving up the will to hold itself together, remove the pot from the oven and place it on a burner over a high flame. Taste the liquid and season with salt.
14. Press the noodles into the broth and poke them down as they soften to make sure they’re all submerged. Add another 2 to 4 cups of water if necessary to keep the noodles just covered.
15. Boil over high heat for 4 to 5 minutes, stirring the noodles occasionally, until they’re cooked through.
16. Turn off the flame and bury the rosemary sprigs among the noodles. Let sit for 5 minutes for the rosemary to infuse and for the broth to thicken.
17. Stir in the sour cream, taste and adjust seasonings. Finish with a generous grind of black pepper.
18. Remove chicken from pot and slice the meat. Scoop noodles and broth into shallow bowls and top with chicken meat. Alternatively, take the pot to the table and pull apart the chicken, serving it with a tangle of noodles. Either way, garnish with lots of grated Parmesan on top.

Creamy Pappardelle with Chicken & Bacon

This quick comfort food dish uses store-bought rotisserie chicken as a shortcut. I loved the freshness and pop of color from the fresh herbs and the minced carrot.

The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. My daughter and I are big Antoni fans! 🙂 I modified the proportions. Next time I would reduce the amount of chicken meat- just personal preference.

Yield: Serves 8

• coarse salt
• 8 oz bacon (about 5 slices), cut crosswise into 1/2-inch wide pieces
• 1/2 large yellow onion, finely chopped (about 3/4 cup)
• 4 large garlic cloves, gently smashed and peeled
• 1/2 T chopped fresh sage
• 1/2 T coarsely chopped fresh rosemary
• freshly ground black pepper
• 1 1/2 cups heavy cream
• 16 oz pappardelle (I used two 227 g packages)
• 1 medium carrot, finely chopped
• 4 to 6 cups shredded rotisserie chicken, at room temperature (I used 6 cups but would reduce the amount next time)
• freshly grated Parmigiano-Reggiano cheese, for serving
• coarsely chopped fresh flat-leaf parsley, for serving, optional

1. Bring a large pot of well-salted water to a boil.
2. Meanwhile, cook the bacon in a skillet large enough to hold the pasta and sauce or a wide heavy saucepan over medium-high heat, stirring frequently, until just cooked through with crispy edges, about 5 minutes. (I used an enameled cast iron pan.)
3. Transfer the bacon to a plate, leaving the fat in the pan.
4. Add the onion, garlic, sage, rosemary, and 1/4 teaspoon pepper to the skillet and cook, stirring frequently until the onion is tender, about 5 minutes.
5. Add the cream, bring to a simmer, and cook until the sauce is slightly thickened, about 5 minutes.
6. Meanwhile, add the pappardelle and carrots to the boiling water and cook until the pasta is al dente and the carrots are tender, 5 to 6 minutes.
7. Drain the pasta, reserving 2 cups of the pasta cooking water.
8. Add the pasta to the sauce with 3/4 cups of the pasta water, the chicken, and the reserved bacon. Toss to combine.
9. Add more pasta water to loosen the sauce, if desired.
10. Top with cheese, parsley, if using, and salt and pepper to taste. Serve.

Cheesy & Crunchy Baked Pasta with Cauliflower

I loved that this cheesy comfort food baked pasta dish incorporated an entire head of cauliflower. The lemon zest and capers also added brightness which had a nice balance with the cheese.

The recipe was adapted from Food and Wine, contributed by Ina Garten. Great comfort food.

Yield: Serves 8

• Kosher salt
• freshly ground black pepper
• 1 pound dried pasta, such as medium shells (I used Cascatelli)
• extra virgin olive oil
• 2 1/2 pounds cauliflower (1 large head cut into small florets) 
• 3 tablespoons sage leaves, roughly chopped
• 2 tablespoons capers, drained
• 15 cloves garlic, minced
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon crushed red pepper flakes
• 2 cups Fontina cheese, lightly packed (10 oz with rind)
• 1 cup (8 oz) whole milk ricotta
• 1/2 cup panko
• 6 tablespoons freshly grated Pecorino-Romano cheese
• 2 tablespoons parsley leaves, minced fresh

1. Preheat the oven to 400°. (I set my oven to convection.)
2. Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until 2 minutes less than al dente, according to the instructions on the package. (Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.)
3. Meanwhile, heat 3 tablespoons of olive oil in a large (12 to 14-inch) skillet or sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Season with salt.
4. Pour the cauliflower, including the small bits, into the bowl with the pasta.
5. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.
6. Add the sage, capers, garlic, lemon zest, red pepper flakes, 1 1/2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully.
7. Stir in the Fontina.
8. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish.
9. Spoon 12 rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. (I used a cookie scoop.)
10. Combine the panko, grated Pecorino, minced parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top.
11. Bake for 22 minutes on convection, or 25 to 30 minutes in a standard oven, until browned and crusty on top. Serve hot.

Note: The dish can be assembled ahead of time. Assemble the dish, cover and refrigerate overnight. Bake before serving.

One-Pot White Bean & Sausage Stew

This is another one-pot, cold weather, comfort food stew. Before our first snow, I rescued some rosemary and thyme from my garden- I was so happy to incorporate both in this dish. 🙂

The recipe was adapted from The New York Times, contributed by Melissa Clark. I added parmesan rind to the pot while the beans were simmering. I also modified the method and used an immersion blender to purée some of the beans after they were cooked to add creaminess to the finished dish.

The recipe can also be adapted to make in a slow cooker, noted below. Easy and delicious with rich and deep flavor.

Yield: Serves 6 to 8

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1+ pounds sweet Italian sausage, sliced 3/4-inch thick (I used 5 links)
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 large yellow onion, chopped
• 4 garlic cloves, finely chopped
• 1 pound dried great Northern beans, rinsed and picked through
• 4 cups (1 quart) water
• 4 cups (1 quart) chicken or turkey stock (I used homemade turkey stock)
• 2 teaspoons kosher salt, or to taste
• 2 thyme sprigs
• 1 large rosemary sprig
• 1 bay leaf
• parmesan rind, optional
• 2 teaspoons balsamic vinegar, plus more for serving
• 1/2 teaspoon black pepper, plus more to taste
• minced parsley, for garnish, optional

1. Heat oil in a large stockpot over medium-high. (I used a large enameled cast iron Dutch oven.)
2. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
3. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes.
4. Add the carrots, celery, and onion. Cook, stirring, until the vegetables have softened, about 5 minutes.
5. Add the garlic and stir for an additional 30 seconds to 1 minute.
6. Stir in the beans, 4 cups water, 4 cups stock, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil.
7. Then reduce heat to low, add the parmesan rind (highly recommend!), cover the pot, and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged. (I covered the pot and did not have to add any additional liquid.)
8. To add creaminess, use an immersion blender to purée some of the stew. (I blended for about 10 seconds.)(Alternatively, 1 or 2 cups of beans can be removed, puréed, and returned to the pot.)
9. When beans are tender, return the sausage to the pot. Simmer for 5 minutes.
10. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil, if desired. Garnish with parsley, if desired.

To Make the Stew in a Slow Cooker:

1. Add all of the ingredients, except the sausage and garnishes, and 7 cups water/stock (instead of 8) to the machine.
2. Cook on low for 8 hours. (It holds well on low for 2 more hours.)
3. When you’re ready to serve, roast the sausage on a sheet pan at 425 degrees for about 20 minutes.
4. Slice and add the sausage, as well as any accumulated juices from the pan, to the soup. Warm through and serve.

One-Pot Baked Ziti with Italian Sausage & Spinach

In New York, today is a day for cheesy snow-day comfort food.

This dish could be made in a single pot but I must confess that I transferred the pasta to a casserole dish prior to browning it in the oven. This was completely unnecessary but I liked the increased surface area exposed for browning.

The recipe was adapted from Cook’s Country. I modified the method and proportions. I also used crushed tomatoes and fresh mozzarella. We ate it with garlic bread and green salad. Great.

Yield: Serves 8

• 10 to 11 ounces (about 4 links) sweet Italian sausage, casings removed
• 6 large garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon coarse salt
• 3/4 teaspoon dried oregano
• 3/4 teaspoon granulated sugar
• 1/4 teaspoon red pepper flakes
• 2 2/3 cups water
• 16 ounces (1 pound) ziti
• 1/2 cup (8 tablespoons) chopped fresh basil (chiffonade)
• 9-10 ounces (9 cups) baby spinach, coarsely chopped
• 8 ounces whole-milk fresh mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups)
• 2 2/3 ounces Parmesan cheese, grated (about 1 1/3 cups), divided (I used Parmigiano-Reggiano)
• 11 ounces whole-milk ricotta cheese

1. Cook sausage in Dutch oven over medium-high heat, breaking up pieces with spoon, until lightly browned, about 5 minutes. (I used a large enameled cast iron Dutch oven.)
2. Add garlic and cook until fragrant, about 30 seconds.
3. Stir in crushed tomatoes, diced tomatoes and their juice, salt, oregano, sugar, and pepper flakes. Bring mixture to boil, reduce heat to medium-low, and simmer until thickened, about 10 minutes.
4. Stir in water, pasta, and 6 tablespoons chopped basil. Increase heat to high and bring to boil.
5. Reduce heat to medium and simmer vigorously, uncovered, until pasta is still very firm but just starting to soften, 6 to 8 minutes, stirring frequently.
6. Adjust oven rack 8 inches from broiler element and heat broiler. (I set my oven to Broil+Max @450 degrees.)
7. Remove pot from heat and stir in spinach, half of the mozzarella, and 1 cup grated Parmesan. If using a separate casserole dish, transfer the mixture after incorporating the spinach and cheese. (I placed the casserole dish on a rimmed baking sheet and covered the handles with foil to protect them.)
8. Dollop surface of pasta evenly with spoonfuls of ricotta.
9. Top with remaining mozzarella and Parmesan.
10. Broil ziti until cheese is bubbling and beginning to brown, 5 to 7 minutes, rotating the pan halfway through the cooking time.
11. Transfer to wire rack and let cool for 10 minutes.
12. Sprinkle with remaining 2 tablespoons basil and serve.

Chicken Stroganoff

My husband was raised on comfort food dishes like this. 🙂 He loved this version, of course, but it was really my son who could have eaten the entire bowl on his own. Egg noodles are definitely a crowd pleaser!

This recipe was adapted from Cook’s Country. I actually doubled the recipe to make sure that we had plenty of leftovers. (The original proportions are included below.) I reduced the amount of butter and increased the amount of garlic.

Yield: Serves 4

• 12 ounces (6 cups) egg noodles
• 1 1/4 teaspoons table salt, divided, plus salt for cooking noodles
• 4 to 6 tablespoons unsalted butter, divided
• 3 tablespoons all-purpose flour, divided
• 1 teaspoon dry mustard
• 1 teaspoon paprika, plus extra for sprinkling
• 1 teaspoon freshly ground black pepper, divided
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 12 ounces cremini mushrooms, trimmed and sliced thin
• 1 medium yellow onion, chopped fine
• 4 to 5 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried
• 1 1/4 cups chicken stock
• 2 tablespoons dry sherry (can substitute with extra chicken broth or water with freshly squeezed lemon juice)
• 1/3 cup sour cream, plus more for serving
• 2 tablespoons minced fresh parsley, for garnish, optional

1. Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, return them to pot, and toss with 1 or 2 tablespoon(s) of butter. Cover to keep warm.
2. Combine 2 tablespoons flour, mustard, paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken and toss to thoroughly coat.
3. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. (I used an enameled cast iron pan.)
4. Add chicken and spread into single layer, breaking up any clumps. Cook, without stirring, until browned on bottom, about 4 minutes. Stir and continue to cook until chicken is cooked through, about 4 minutes longer. Transfer chicken to large plate.
5. Melt remaining tablespoon (or 2) of butter in now-empty skillet over medium-high heat.
6. Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until any liquid has evaporated and vegetables just begin to brown, 7 to 9 minutes.
7. Stir in garlic, tomato paste, thyme, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
8. Stir in stock and sherry and bring to simmer, scraping up any browned bits.
9. Add chicken and any accumulated juices and cook until warmed through and sauce thickens slightly, about 1 minute.
10. Off heat, stir in sour cream until thoroughly combined. Season with salt and pepper to taste.
11. Transfer noodles to a serving dish or individual shallow bowls and spoon stroganoff over top.
12. To serve, sprinkle with parsley and extra paprika, if desired. Serve with extra sour cream on the side, if desired.

One-Pot Creamy Pasta & Greens

This dish makes creamed spinach the main event rather than a decadent side. This version is actually less indulgent as well. It incorporates milk instead of cream and uses pasta and its starch as a thickener.

The original article actually states that classic creamed spinach isn’t that good. I love creamed spinach! For years, my husband and I used to celebrate his birthday at a steakhouse- the creamed spinach saved me. (I’m not a steak fan!)

This recipe was adapted from The New York Times, contributed by Ali Slagle. I used loads of fresh greens from my CSA share rather than frozen chopped spinach. We ate it as a vegetarian main dish (with roasted CSA veggies on the side) but it could also be served as a hearty side, of course. Creamy and filling.

Yield: Serves 4 to 6 as a main dish

• 2 tablespoons unsalted butter
• 7 garlic cloves, finely chopped
• 2 medium shallots, finely chopped
• Kosher salt and black pepper
• 5 cups whole milk, plus more as needed (I added an additional cup of 1% milk)
• 1 pound stemmed and sliced fresh greens (I used a combination of kale, collard and cauliflower greens) OR 10 ounces frozen chopped spinach
• 2 wide lemon peel strips
• 1/2 teaspoon freshly grated nutmeg
• dash of red pepper flakes, optional
• 10 to 12 ounces ditalini, orzo or pearl couscous
• 1/2 cup finely grated Parmesan, plus more for serving

1. If using fresh greens, stem, slice, and wash them.
2. Place the greens in a steamer basket in a large pot (I used a pasta pot); cook until wilted, about 10 to 12 minutes.
3. Strain the steamed greens to drain as much excess liquid as possible. (I used a ricer for this task.)
4. Chop the steamed and strained greens; set aside.
5. In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.
6. Add the 5 cups milk, chopped greens (or spinach), lemon peel, nutmeg, red pepper flakes, if using, freshly ground black pepper, and 2 teaspoons salt. Cook, stirring occasionally and breaking up the greens (or frozen spinach) with your spoon, until the greens have softened and the milk is just simmering, 5 to 10 minutes.
7. Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. (I ultimately added an additional cup of milk.) The mixture will continue to thicken as it sits, so it’s okay if the sauce looks a little soupy.
8. Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted.
9. Season to taste with salt and pepper, and serve with more Parmesan.