Another from originally from the New York Times. This starts with bone-in chicken thighs (and let’s face it, if you are cooking chicken then bone-in is the only way to get something lovely) and uses a traditional white wine, shallot, and tarragon.
I’ve modified the original (in italics) where I thought it made more sense.
Chicken shallots, mid-cooking
- 8 bone-in chicken thighs
- 2 tablespoons flour
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 tablespoons unsalted butter
- 12 to 15 whole medium shallots, peeled
- 2 cups white wine
- 2 tablespoons Dijon mustard
- 2 sprigs tarragon
- 2 cups cherry tomatoes, cut in half.
- Rinse chicken thighs in water, and pat them
very dry with paper towels. Sprinkle over them the flour, salt and pepper. (they don’t need to be bone dry, don’t obsess about this part)
- Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
- Add the whole shallots (some shallots are too big, I chopped those in half) to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs.
Cover the pot, turn the heat to low and simmer for 30 minutes. Put the chicken into the oven, uncovered, until the meat is done.
- Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
- Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
This recipe originally came from the New York Times. They use romanesco but you can use broccoli or cauliflower or mix them all.I simplify this quite a bit for a weeknight easy recipe.
- Salt and pepper
- 2 or 3 medium heads romanesco broccoli (about 3 pounds)
- 3 tablespoons extra-virgin olive oil, plus more for baking dish
- 1 pound fresh mozzarella, sliced
- 1 cup grated pecorino or Parmesan (about 2 ounces)
- 1 dozen soft black oil-cured olives, or another type of black olive, pitted
- 1 teaspoon roughly chopped capers
4 roughly chopped anchovy fillets (I’ve never used anchovies, you don’t need them)
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper, or to taste
- Pinch of dried oregano
- Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
- Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
- Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
- Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
- Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano. Give it a bit of salt… this dish can really pop with a little salt.