Food & Wine Dinner Made Simple by The Editors of Food & Wine

Food & Wine Dinner Made Simple by The Editors of Food & Wine

Author:The Editors of Food & Wine
Language: eng
Format: epub
Publisher: Food & Wine
Published: 2020-02-20T20:30:00+00:00


4 (4-oz.) skin-on, bone-in chicken thighs

1 tsp. kosher salt

½ tsp. black pepper

2 Tbsp. extra-virgin olive oil

4 (4-oz.) sweet Italian sausages

½ cup dry white wine

6 small garlic cloves, gently smashed

3 oregano sprigs

2 cups lower-sodium chicken broth

2 cups mixed jarred pickled peppers (such as peperoncini, peppadews, and sweet cherry peppers)

1 Tbsp. oregano leaves

Crusty bread, for serving

1. Sprinkle chicken evenly with salt and pepper. Heat oil in a large, deep skillet over medium-high. Add chicken, skin side down, and sausages; cook until browned on all sides, about 10 minutes, flipping halfway through cook time. Transfer chicken and sausages to a plate; carefully pour out and discard excess drippings from skillet. (Do not wipe skillet clean.)

2. Add wine, garlic, and oregano sprigs to skillet; cook over medium-high, scraping up any browned bits from bottom of skillet, until wine is nearly evaporated, about 2 minutes.

3. Add stock to skillet; bring to a boil over high. Carefully nestle chicken and sausages in stock mixture; reduce heat to low, and simmer, covered, until chicken is tender and a thermometer inserted in thickest portion of thigh registers 165°F, about 25 minutes.

4. Stir pickled peppers into skillet mixture; cover and cook over low until hot, about 5 minutes. Sprinkle evenly with oregano leaves, and serve with crusty bread.

WINE Medium-bodied, earthy Chianti Classico: 2015 Rocca delle Macìe.

Butter-Basted Scallops with Spring Greens and Snap Peas

TOTAL 30 MIN

SERVES 4

For this one-pan dinner, pair butter-basted scallops with tender spinach, bitter dandelion, and crisp snap peas. The lightly browned butter acts as a sauce for both the sweet scallops and the tangy, lemony spring greens. Butter, garlic, thyme, and a hot pan give these scallops their incredible crust and rich, nutty flavor.



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