Crispy Mustard Chicken

An easy weeknight dinner packed with flavor. Dipping the chicken thighs in a mixture of mustard and wine is a game changer! Roast the chicken and potatoes and serve on a bed of greens — use frisée, romaine, or green leaf lettuce dressed with the mustard vinaigrette. I often add sliced raw sugar snap peas and alfalfa sprouts to the greens for some crunch. Serves 4.

Recipe

2 garlic cloves
2 tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper
1 c. panko
1 T. grated lemon zest
olive oil
1 T. unsalted butter, melted
3 T. Dijon mustard
1/4 c. dry white wine
4 large boneless, skinless chicken thighs
1 lb. fingerling potatoes, halved lengthwise (or petite potatoes, halved)
salad greens - frisee, green leaf lettuce, or romaine

Mustard Vinaigrette:
1/4 c. minced shallots
1/4 c. apple cider vinegar
1/2 c. olive oil
1 T. Dijon mustard
Kosher salt and freshly ground black pepper

Preheat the oven to 375-degrees. Place the garlic, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper in a food processor and process until the garlic is finely minced. Add the panko, lemon zest, 1 T. olive oil, and butter and pulse a few times to moisten the panko. Pour into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.

Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the top side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press about an extra tablespoon of remaining crumbs onto the chicken. Any leftover crumbs can be added to the potatoes.

Place the potatoes, any remaining panko mixture, 1 T. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both the chicken and potatoes together for 35 to 40 minutes.

Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the greens with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan.

For the vinaigrette, place the shallots, vinegar, olive oil, mustard, 1/2 tsp. salt and 1/4 tsp. pepper in a small bowl and whisk until emulsified.

— Ina Garten, Food Network

Coq au Vin

The two hours it takes to make this dish is worth every second! Be sure to use a good red wine that you would drink — here I used a Canas Feast Cuneo Bordeaux with yummy results. Serve with a nice crusty bread, roasted parsley potatoes, and a simple green salad.

Recipe

3 T. olive oil, divided
4 ounces diced pancetta (or bacon)
8 bone-in, skin-on chicken thighs, trimmed of excess skin (using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat)
salt and freshly ground black pepper
1 large yellow onion, roughly chopped
4 garlic cloves, roughly chopped
¼ c. Cognac
2½ c. red wine, (such as Burgundy, Bordeaux, Pinot Noir)
2½ c. chicken broth
1½ T. tomato paste
2 tsp. balsamic vinegar
1½ tsp. sugar
1 T. fresh thyme leaves (or 1 teaspoon dried)
1 bay leaf
3 large carrots, peeled and cut into ½-inch chunks on the bias
8 ounces sliced cremini mushrooms
4 T. unsalted butter, softened
4 T. all-purpose flour
Chopped parsley for garnish

Heat 1 T. of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.

Season the chicken all over with 2 tsp. salt and ½ tsp. pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.

Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.

Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.

While the chicken cooks, heat the remaining 2 T. of oil in a large skillet over medium heat. Add the mushrooms and ¼ tsp. salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.

Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.

Using a slotted spoon, transfer the cooked chicken to a plate.

Increase the heat in the Dutch oven/pot to medium and stir in the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes. Fish out and discard the bay leaf.

Using a fork and knife, pull the skin off of the chicken and discard.

Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Sprinkle each serving with some chopped parsley.

Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.)

— Jenn Segal, onceuponachef.com

Swiss Chard and Ricotta Pie

A rich and indulgent show-stopping recipe fit for company. Top store bought puff pastry with sautéed chard, onion, blue cheese, and pecorino-romano and bake. Note that the sautéed veg needs to cool for 20 minutes before using on the pastry. Serve with a simple side salad and a glass of chardonnay.

Recipe

2 T. unsalted butter
1 T. olive oil
1 medium onion, peeled, halved and thinly sliced
1 bunch swiss chard, stems and leaves separated, stems cut into 1” slices, leaves shredded
3 garlic cloves, peeled and crushed
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 egg, beaten (plus 1 egg yolk for brushing pastry before baking)
1/4 c. pecorino-romano, finely grated (or parmesan)
5 ounces blue cheese, roughly crumbled
4 green onions, finely sliced
1 sheet puff pastry
3/4 c. ricotta
2 tsp. nigella seeds

Heat the oven to 400-degrees. Put the butter and oil in a large sauté pan on a medium-high heat. Once hot, add the onion and fry, stirring occasionally, until softened and well browned, about 10 minutes.

Add the chard stems, cook for four minutes more, or until softened, then stir in the chard leaves, garlic, salt and pepper, and cook for a further four minutes, until the leaves have wilted and released some of their liquid.

Turn off the heat, leave to cool for 20 minutes, then stir in the whole egg, pecorino-romano, blue cheese and green onions.

Line the base and sides of a 8” x 12” rectangular baking dish or tin with a sheet of parchment paper. Drape the puff pastry on top, making sure it covers the bottom of the tin and extends about 2” up the sides (trim the edges, if needed), then gently push the pastry down to fit the dish. Top with the chard mixture, spreading it evenly to cover the base, then dot randomly with tablespoonfuls of ricotta.

Fold over the edges of the pastry, so you have an outer rim about 1” thick, and press the corners together to seal. Brush the rim with the beaten egg yolk, then sprinkle the nigella seeds on top. Bake for 40 minutes, or until golden and the pastry is cooked through, then leave to cool for about 15 minutes before serving.

– based on a recipe by Yotam Ottolenghi in The Guardian

Tuscan Shrimp & Beans

This fabulous shrimp and bean dish from America’s Test Kitchen is one I’ll be making again and again … it’s that good! To watch them prepare this recipe, click here. Be sure to buy shrimp with the shell on as the sautéed shells really add flavor to the dish. Makes 4 healthy servings and is also excellent for leftovers, just reheat a bit and add a fresh squeeze of lemon juice. Serve with a nice loaf of crusty bread.

Recipe

1 lb. large shell-on shrimp (26-30 per pound), peeled, deveined, and tails removed, save the shells!
1/4 c. extra virgin olive oil
1 onion, chopped fine
4 garlic cloves, thinly sliced
2 anchovy fillets, rinsed, patted dry, and minced
1/4 tsp. red pepper flakes
1/4 tsp. Kosher salt
1/8 tsp. freshly ground pepper
(2) 15-ounce cans cannellini beans, 1 can drained and rinsed, 1 can left undrained
(1) 14.5-ounce can diced tomatoes
1/4 c. fresh basil, shredded
1 tsp. grated lemon zest + 1 T. lemon juice

Heat 1 T. oil in a 12-inch skillet over medium heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 5 to 6 minutes. Remove skillet from heat and carefully add 1 cup water (it will bubble up). When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through a colander set over large bowl. Discard shells and reserve liquid (you should have about 1/4 cup). Wipe skillet clean with paper towels.

Heat 2 T. oil in the skillet over medium low heat. Add onion, garlic, anchovies, pepper flakes, salt, and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add the tomatoes, 1 can drained beans, 1 can beans and their liquid, and the shrimp stock and bring to simmer, stirring occasionally for 15 minutes.

Reduce heat to low, add shrimp, stir, cover, and cook, stirring once during cooking, until shrimp are just opaque, 5 to 7 minutes.

Remove skillet from heat and stir in the basil, lemon zest, and lemon juice. Season with salt and pepper to taste. Transfer to serving dish, drizzle with remaining 1 T. oil, and serve. If you have any leftovers, add a drizzle of olive oil and some fresh basil before digging in.

– America’s Test Kitchen

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Recipes

Brazilian Fish Stew (Moqueca)

An easy to make, flavorful soup, this is definitely on my permanent menu rotation schedule! If you’re one of those people who can’t eat cilantro, substitute flat leaf parsley. If you enjoy cilantro, you’re going to love this preparation.

Recipe

PEPPER SAUCE:

4 whole pickled sweet cherry peppers (or hot cherry peppers if you like heat)
1/2 onion, coarsely chopped
1/4 c. extra-virgin olive oil
1/8 tsp. sugar
salt

STEW:

1 lb. large shrimp (26-30 per pound), peeled, deveined, and tails removed
1 lb. skinless cod fillets (3/4 to 1-inch thick), cut into 1-1/2 inch pieces
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 onion, coarsely chopped
(1) 14.5-ounce can whole peeled tomatoes
3/4 c. cilantro, chopped
2 T. extra virgin olive oil
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
(1) 14-oz. can coconut milk
2 T. fresh lime juice

For the pepper sauce: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.

For the stew: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Set aside.

Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.

Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and ½ teaspoon salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).

Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.

Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.

– America’s Test Kitchen

Spring Vegetable Frittata

I make this year around, not just in the Spring. Slices are even delicious served cold for the next few days. The arugula adds such a nice flavor and texture, and it’s a great way to start your day with some healthy greens!

Recipe

8 eggs
2 T. heavy cream or half and half
2 dashes Tabasco
splash Worcestershire sauce
kosher salt and white pepper, to taste
2 T. olive oil
16 stalks asparagus, chopped
4 oz. Brie cheese, cut into cubes
4 oz. goat cheese, crumbled
2 c. arugula, stemmed
1/4 c. grated Parmesan
2 green onions, sliced into thin rounds
1 c. cherry tomatoes, halved
juice from half a lemon

Preheat oven to 350-degrees. In a large bowl, whisk the eggs, then add cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.

Heat a 10-12” cast iron skillet and add 1 T. olive oil. When it barely begins to smoke, add the chopped asparagus. Season with salt and pepper. Cook for a few minutes until some of the liquid starts to escape.

Stir in the green onions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.

Put the skillet in the oven and cook 15-20 minutes until firm around the edges but still a bit loose in the middle. Remove from oven and let it rest for a few minutes before serving.

Just before serving, toss the tomatoes with salt, pepper, 1 T. olive oil, and lemon juice, and sprinkle on top of the frittata. Cut into wedges.

– Alex Guarnaschelli, Food Network