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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