One-Pot Chicken & Biscuits

I have another tasty cast iron skillet dish to share. I made this one-pot (skillet) chicken pot pie for our Valentine’s Day dinner. ❤

This recipe was adapted from epicurious.com, contributed by Sahara Henry-Bohoskey. I loved how the biscuit topping was crumbled and scattered over the top. The filling bubbled over and oozed over the sides of the pan- I was very happy that I placed the skillet on a baking sheet in the oven! Next time I would garnish each serving with fresh herbs to add a pop of color.

The original recipe notes that 1/4 cup of aged cheddar or one teaspoon of dried thyme, parsley, or rosemary could be added to the biscuit topping, if desired.

Yield: 8 servings

For the Biscuit Topping:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt
• 6 T chilled unsalted butter, cut into pieces
• 1/2 cup plus 2 T heavy cream

For the Filling & To Assemble:

• 1 T vegetable oil (I used canola oil)
• 1 1/4 to 1 lbs skinless, boneless chicken thighs (about 4 or 5)
• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, divided, plus more
• 2 T unsalted butter, divided
• 1 small or 1/2 large yellow onion, cut into 1/2-inch pieces
• 1 medium carrot, scrubbed, cut into 1/2-inch pieces
• 1 medium (5–8 oz) waxy potato (such as red), cut into 1/2-inch pieces
• 2 celery stalks, any leaves coarsely chopped and reserved, cut on a diagonal into 1/2-inch pieces
• 4 large garlic cloves, finely chopped
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper, plus more
• 2 T all-purpose flour
• 1/2 cup dry white wine
• 1 cup chicken stock or water
• 1/2 cup heavy cream, plus more for brushing
• 1/2 cup fresh or frozen peas
• flaky sea salt
• fresh parsley, for garnish, optional

To Make the Biscuit Topping:

1. Whisk flour, baking powder, and salt in a large bowl to combine.
2. Add chilled unsalted butter, cut into pieces, and toss to coat.
3. Work in butter with your fingers or a pastry blender until mixture resembles coarse crumbs.
4. Add heavy cream and stir with a fork until a shaggy dough forms and no dry bits of flour remain.
5. Chill 20 minutes. Do ahead: Dough can be made 2 days ahead. Cover tightly and keep chilled.

To Make the Filling & To Assemble:

1. Place a rack in middle of oven; preheat to 450°. (I set my oven to true convection.)
2. Heat oil in a 10″ cast-iron skillet over medium-high.
3. Pat the chicken with paper towels to dry. Season both sides with salt.
4. Arrange chicken thighs in pan in a single layer and cook, undisturbed, until golden brown underneath, 5–7 minutes. Turn over and cook until almost cooked through, about 4 minutes. (Chicken will finish cooking through in the oven.)
5. Transfer to a cutting board; let cool slightly, then cut into 1-inch pieces. Reserve any accumulated liquid.
6. Reduce heat to medium and melt butter in pan (no need to clean).
7. Add chopped onion, carrot, and salt; stir to coat. Cook, stirring often, until onion is translucent, about 3 minutes.
8. Add chopped potato, celery, garlic, thyme, pepper, and remaining tablespoon of unsalted butter. Cook, stirring, 1 minute.
9. Add flour and stir to coat vegetables. Cook, stirring often, until flour coating is golden and nutty-smelling, about 3 minutes.
10. Add white wine, scraping up any browned bits from bottom of pan. Bring to a boil and cook until wine is reduced by half, about 1 minute.
11. Add chicken stock or water and bring to a simmer. Reduce heat to low, cover pan, and cook until mixture is thickened a bit, about 4 to 6 minutes.
12. Uncover pan and stir chicken and any accumulated juices, coarsely chopped celery leaves (if using), heavy cream, and peas into filling.
13. Taste and season with more kosher salt if needed.
14. Scatter pieces of dough over filling. Brush with cream and season with pepper and flaky sea salt.
15. Place skillet on a parchment paper-lined rimmed baking sheet to catch any drips and transfer to oven.
16. Bake until biscuits are golden brown and filling is bubbling, 20 to 30 minutes.
17. Let cool slightly before serving. Garnish with parsley, if desired.

Garlic Aioli Potato & Egg Salad

Making homemade mayonnaise has been a challenging endeavor for me. It is always described as “quick and easy” but that has not been the case in my kitchen! This time- with a little bit of a struggle- I finally had a successful result. 🙂

The garlic aioli base of this potato salad was very creamy and flavorful. The diced hard boiled eggs added even more richness to the finished dish. This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions. The original recipe suggests making the salad at least an hour prior to serving to allow the flavors to mellow.

This dish could also be made with store-bought mayonnaise as a shortcut! Skip steps 3 and 4 and add garlic and lemon juice to the mayo.

Yield: Serves 4 as a side dish

• 2 large eggs
• 2 egg yolks, at room temperature
• 2 garlic cloves, finely grated or pushed through a garlic press
• 1/4 teaspoon kosher salt, plus more as needed
• 1/2 tablespoon lemon juice, at room temperature, more as needed (I used Meyer lemon juice)
• 1/2 cup extra-virgin olive oil
• 2 T sour cream
• 4 T (1/4 cup) finely chopped celery
• 2 T finely chopped red onion
• 1 pound small waxy white or yellow potatoes, roughly about the same size (I used tiny yellow potatoes)
• freshly ground black pepper, to taste
• finely chopped chives, cilantro, or parsley, for garnish

1. Place the 2 whole eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
2. Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. (I used a Vitamix.)
3. Pulse in the egg yolks. (I incorporated the egg yolks briefly at the highest speed.)
4. With motor running, set to medium-low speed (3 on a Vitamix), very slowly drizzle (drip!) in olive oil until completely incorporated and mayonnaise is thick. (I covered the opening with a paper towel to prevent any mess.)(I initially began this process with 1 egg yolk and the mixture separated. I was able to bring it back to a creamy state by slowing adding the broken mixture to an additional egg yolk prior to slowly adding the rest of the olive oil in the blender.)
5. Scrape the mayonnaise into a bowl and fold in sour cream.
6. Fold in the chopped celery and red onion.
7. Place whole unpeeled potatoes in a large pot with enough water to cover by 1 inch. Bring to a boil over medium-high heat and then generously salt the water. Cook until potatoes are just tender, 15 to 25 minutes depending upon size. (I cooked the potatoes for 20 minutes.)
8. Drain and cut the potatoes into 1 1/2-inch chunks as soon as you can handle them.
9. Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the mayonnaise.
10. Let cool to room temperature, or refrigerate until ready to use.
11. Just before serving, toss with some of the remaining dressing to taste (if desired). (I reserved the remaining mayonnaise for another use.)
12. Season with black pepper and add more salt, if necessary, to taste. Sprinkle with chopped herbs. Serve.

Crispy Thick-Cut Oven Fries

I am not sure that I would have tried this recipe if I hadn’t seen these fries made on an episode of America’s Test Kitchen. The method is unusual- the cut potatoes are coated in a cornstarch slurry prior to being baked. This coating allows a crust to form on the outside of the fries just like a deep-fried fry. They were crispy and delicious. I’ve made them twice already! 🙂

This recipe was adapted from America’s Test Kitchen, via Brit.co. I doubled the recipe with the exception of the oil, used Maine gold potatoes, and cut the slices smaller than suggested.

Yield: Serves 4 to 5

• vegetable oil spray
• 3 tablespoons vegetable oil (I used canola oil)
• 2 pounds Yukon Gold potatoes or Maine gold potatoes, unpeeled
• 3 tablespoons cornstarch
• 1 teaspoon coarse salt, or more, to taste

1. Adjust oven rack to lowest position and heat oven to 425°F, preferably on convection roast.
2. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt until surface is evenly coated with oil. (The oil spray contains a surfactant called lecithin, which prevents the oil from pooling and, in turn, prevents the potatoes from sticking. Using the oil spray also decreases the total amount of oil to 3 tablespoons, just enough to evenly coat the fries.) Note: If halving the recipe, do not modify the amount of oil used to coat the pan.
3. Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim a thin slice from both long sides of each potato half; discard trimmings.
4. Slice potatoes lengthwise into 1/3- to 1/2-inch-thick planks. (each potato slice should have 2 flat sides)
5. Combine 2/3 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl.
6. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 1 tablespoon water to achieve correct consistency.)
7. Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated.
8. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.)
9. Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes. (Covering the fries with foil ensures that they are fully tender by the end of the baking time.)
10. Remove foil from sheet and bake until bottom of each fry is golden brown, 7 to 15 minutes.
11. Remove sheet from oven and, using thin metal spatula, carefully flip each fry.
12. Return sheet to oven and continue to bake until second sides are golden brown, 7 to 15 minutes longer.
13. Sprinkle fries with 1 teaspoon salt. Using spatula, carefully toss fries to distribute salt.
14. Transfer to paper towel-lined plate and season with salt, to taste. Serve.

White Borscht

Before I was introduced to this recipe, I thought that borscht was always a deep red, beet-based soup. I now know that borscht means “sour.” The sour tang in this soup comes from soaking sourdough bread in the broth, puréeing it, and incorporating it into the finished soup, along with crème fraiche which is stirred in just prior to serving.

I made my first homemade borscht (the beet-based version) for Christmas Eve, and my husband purchased pierogies at a Polish store for the same meal. Luckily, I saw this recipe and he was also able to buy house-made garlic kielbasa for this soup. The quality of the kielbasa is very important because it is used to create the broth for the base of this soup.

This recipe is from The New York Times, contributed by Gabrielle Hamilton.  I followed the recipe closely, but may decrease the amount of butter next time- I’m not sure it was necessary! (but it was quite delicious 😉 ) It was a creamy, indulgent, and delicious upgrade of potato-leek soup. Fabulous cold-weather comfort food.

Yield: 5 quarts, Serves 10 to 12

• 2 1/4 to 2 1/2 pounds full horseshoe link of high-quality smoked kielbasa
• 5 fresh bay leaves
• 3 pounds leeks (6 long, lively leeks)
• 3 pounds russet potatoes (about 4)
• 1 cup unsalted butter (2 sticks)
• 1 large yellow onion, small-diced (about 2 cups)
• 6 garlic cloves, minced
• Kosher salt
• 1 (4-ounce) hunk of dense, very sour sourdough bread, crusts removed
• 1 full tablespoon finely ground black pepper
• 1/2 cup crème fraîche
• 1 bunch fresh dill, woody stems removed, fronds minced

1. Cut kielbasa into 4 to 5 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed.
2. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
3. While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
4. Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to “box” the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
5. In a sturdy soup pot (I used a large enameled cast iron Dutch oven), melt 1 stick butter over low heat until foaming.
6. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
7. Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
8. Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
9. Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
10. Retrieve the soggy lump of sourdough bread with a slotted spoon, and don’t worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
11. Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
12. Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using half of the liquid you pulled in Step 10, if needed. (I used a Vitamix.) Stir this back into the soup pot once the potatoes are cooked through.
13. Slice the reserved kielbasa and return all of the kielbasa to the pot.
14. Whisk the crème fraîche with remaining 1/2 cup of the hot reserved liquid; stir mixture into the soup.
15. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.

Herb-Scented Mashed Potatoes

These wonderful, creamy and fluffy mashed potatoes had a subtle flavor from cream steeped with rosemary, sage, and garlic. My son made them as part of our Thanksgiving feast this year. I loved the contrasting texture of the crispy top layer.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and broiled the potatoes in a 9-inch cast iron skillet.

Yield: Serves 6 to 8

• 1/2 cup plus 2 T heavy cream
• 1/2 cup plus 2 T whole milk
• 4 ounces (8 T, one stick) unsalted butter, plus 1 T melted butter for brushing
• one 4 to 6-inch rosemary sprig
• 1 4 to 6-inch sage sprig
• 2 garlic cloves, crushed
• 2 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces (I used Maine Cold River Gold potatoes)
• Kosher salt
• freshly ground black pepper

1. In a medium saucepan, combine the cream, milk and one stick of butter with the rosemary, sage and garlic and bring just to a simmer.
2. Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
3. Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
4. Drain well, then pass the potatoes through a ricer into the pot.
5. Fold in the cream mixture and season generously with salt and pepper.
6. Light the broiler and position the rack 8 inches from the heat.
7. Scrape the potatoes into a 9-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. (I used a cast iron skillet.)
8. Gently brush with melted butter.
9. Broil for about 8 minutes, until the top is browned in spots. Serve hot.

Note: If doubling the recipe, place the riced potatoes into a 12-inch round flameproof pan such as a cast iron skillet.

Rice & Potato Tahdig

I have an overwhelming collection of tahdig recipes. I have always wanted to make this Persian rice dish!

The dish is named for the crispy layer of rice that forms at the bottom of the pot is known as tahdig, which means “bottom of the pot.” This version also has thinly sliced potatoes in the crispy layer. This was my first attempt, and although delicious, it was a little bit too crispy and dark on the top. I modified the cooking times in the recipe below.

This recipe is from Antoni in the Kitchen by Antoni Porowski. I used Yukon gold potatoes and seasoned the finished dish with sprinkled sumac.

Yield: Serves 8 as a side dish

• 2 cups white Basmati rice
• Kosher salt
• 1/4 tsp crumbled saffron threads
• 4 T (1/2 stick) unsalted butter, divided
• 3/4 tsp ground turmeric
• 1 small Russet or 1-2 small Yukon Gold potatoes, peeled and sliced 1/16-inch thick
• 1 T coarsely chopped fresh flat-leaf parsley
• 1 T dried cranberries, coarsely chopped, optional
• sumac, for sprinkling, optional

1. Place the rice in a large bowl. Add 1 tablespoon salt and cold water to cover by 1 inch; stir. Let stand for 30 minutes.
2. Drain the rice in a strainer and rinse under cold water until the water runs clear.
3. Meanwhile, in a large bowl, combine the saffron with 1 tablespoon of hot water; set aside.
4. Place the rice in a large saucepan. Add 8 cups water and 2 tablespoons salt and bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the rice is slightly softened on the outside, 3 to 4 minutes.
5. Drain the rice in a sieve and rinse under cold running water, then shake well to remove excess water. Set aside.
6. Cut out a round of parchment paper to cover the bottom of a 10-inch wide or other wide heavy pot with a lid, such as a Dutch oven. (I used a 10-inch enameled cast iron Dutch oven.) Line the pan with the parchment round.
7. Add 2 tablespoons of butter to the pot and melt over medium-low heat, then remove from the heat and stir in the turmeric and 1/4 teaspoon salt.
8. Arrange the potatoes, overlapping, on the bottom of the pan.
9. Add the rice and 1/4 teaspoons salt to the bowl with the saffron water and gently stir to combine.
10. Spoon the rice on top of the sliced potatoes (do not press or pack down). Using a fork, gently spread the rice in an even layer.
11. Cook, uncovered, over medium or medium-low heat, until the mixture is fragrant, about 7 to 10 minutes. (I cooked it for 10 minutes over medium heat but would reduce the time to 7 minutes next time- possibly over medium-low heat.)
12. Wrap a clean dishcloth or flour sack towel around the lid and tightly cover the pan, folding the cloth over the edges of the lid.
13. Reduce the lowest possibly setting and cook, undisturbed, until the potatoes are crisp (you can peek by lifting up the mixture at an edge or two with a large serving spoon), 1 1/2 hours to 1 3/4 hours.
14. Uncover and dot with the remaining 2 tablespoons butter.
15. Remove the pan from the heat. Invert the dish onto a serving plate, then lift off and discard the parchment paper.
16. Sprinkle with the parsley, cranberries, and sumac, as desired.

Double Mustard Sheet-Pan Chicken with Potatoes and Greens

I have a couple sheet-pan dinners to share. Cooking an entire meal on one sheet pan may be the ultimate method for easy back to school dinners. Love it.

This dish uses Dijon mustard in the marinade and whole grain mustard in the dressing. Perfect for all of the mustard chicken fans in my house.

This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I used boneless, skinless chicken thighs, reduced the oil, and substituted my beautiful CSA arugula for the frisée. We ate it with Ritzy Summer-Squash Casserole. Great.

Yield: 6 servings

For the Chicken Marinade & Potatoes:

• 2 T Dijon mustard
• 2 T honey
• 3 T extra-virgin olive oil, divided
• 8 to 10 boneless, skinless chicken thighs or 4 whole chicken legs (thigh and drumstick; about 2 lbs total), patted dry (I used 9 boneless, skinless chicken thighs)
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 1 to 1 1/2 lbs baby Yukon Gold potatoes, halved lengthwise
• 4 rosemary sprigs

For the Dressing & To Serve:

• 1 large garlic clove, finely grated
• 3 T freshly squeezed lemon juice
• 4 tsp whole grain mustard
• 4 T extra-virgin olive oil
• 2 tsp honey
• 1/2 tsp kosher salt
• 6 to 8 cups arugula, 1 small head of frisée, or 1/2 small head of escarole, trimmed, torn into bite-size pieces
• 1/2 cup parsley leaves

1. Place a rack in top third of oven; preheat to 375°F, preferably on convection roast.
2. Whisk Dijon mustard, 2 T honey, and 1 T olive oil in a medium bowl to combine.
3. Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat. (I marinated the chicken for 4 hours in the refrigerator.)
4. On a rimmed baking sheet, toss potatoes with remaining 2 T olive oil, 1 tsp salt, and remaining 1/2 tsp pepper.
5. Arrange chicken, “skin side” down, in the center of the sheet pan; discard excess marinade.
6. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes.
7. Roast until chicken, flipping over to “skin side” up after 15 minutes, and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 20 to 25 minutes for boneless, skinless thighs or up to 30–40 minutes for bone-in meat.
8. Meanwhile, make the dressing. Whisk garlic, lemon juice, whole grain mustard, olive oil, honey, and salt in a small bowl. Adjust seasoning, to taste.
9. Divide greens and parsley among plates, drizzle with dressing, then top with chicken and potatoes. Drizzle additional dressing over chicken and potatoes. Garnish with chopped parsley, as desired.

Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.