RECIPE: REC: One pot meals - These look good!

RECIPE:
REC: Cane vinegar chicken stew with pearl onions oranges and spinach

If you can’t find cane vinegar, you can substitute malt or cider vinegar.

Cane vinegar chicken stew with pearl onions oranges and spinach
8 bone-in, skin-on chicken thighs (2-1/2 to 3 lb. total)
Sea salt and freshly ground black pepper
2 oz. (4 Tbs.) unsalted butter
3/4 lb. fresh pearl onions, peeled
6 medium cloves garlic, thinly sliced
1/2 tsp. smoked sweet paprika (pimentón)
1-1/2 cups cane vinegar
1-1/2 cups lower-salt chicken broth
4 large navel oranges
6 oz. fresh spinach, stemmed (4 cups)
2 Tbs. chopped fresh mint

Preparation
Season the chicken on both sides with 1-1/2 tsp. salt and 1/2 tsp. pepper.
Melt the butter in an 8-quart Dutch oven or other heavy-duty pot over medium heat. Working in 2 batches, cook the thighs until golden on both sides, 4 to 5 minutes per side. Transfer to a plate.

Add the onions, garlic, and paprika to the pot and cook until the onions are soft, about 5 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Increase the heat to high and bring to a boil. Reduce the heat to medium high and simmer until the vinegar is reduced by half, 7 to 10 minutes. Increase the heat to high and add the broth. When the liquid comes to a boil, add the chicken to the pot skin side up, reduce the heat to low, cover, and simmer until the chicken is cooked through and tender, about 30 minutes.

Meanwhile, slice the peel off the oranges. Working over a medium bowl to catch the juice, cut the segments free from the membranes. Squeeze any remaining juice from the membranes into the bowl.

When the chicken is done, add the orange segments and juice, spinach, and mint to the pot, gently stirring them into the sauce. Divide the chicken and sauce among 4 bowls. Serve immediately.

This vibrant, brothy stew is delicious over buttery mashed potatoes.

https://www.finecooking.com/recipe/cane-vinegar-chicken-stew-with-pearl-onions-oranges-and-spinach

 
REC: Braised duck legs with figs star anise and winter squash

Braised duck legs with figs star anise and winter squash
6 (12- to 16-oz.) fresh duck legs, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 Tbs. canola oil
4 medium carrots, cut into 1-1/2-inch pieces
2 medium celery stalks, cut into 1-1/2-inch pieces
1 medium yellow onion, cut into 1-1/2-inch pieces
6 medium cloves garlic, minced
1 lb. dried figs, stemmed and thinly sliced (about 3 cups)
4 sprigs fresh thyme
2 whole star anise
1 (2-1/2- to 3-lb.) winter squash (such as red kuri, buttercup, or kabocha), peeled, seeded, and cut into 1-1/2-inch cubes
6 to 8 cups lower-salt chicken broth
1 Tbs. Champagne vinegar
2 Tbs. finely chopped fresh flat-leaf parsley

Preparation
Season the duck legs with 1 Tbs. salt and 1-1/2 tsp. pepper. Heat the oil in an 8-quart Dutch oven or other heavy-duty pot over medium-high heat for 2 minutes. Working in 2 batches, put the duck legs in the pot skin-side down and cook until the skin is very well browned and crisp, about 10 minutes (reduce the heat to medium if they brown too fast). Use tongs to transfer them to a large plate. Drain off all but 2 Tbs. of the fat from the pot (save the fat for another use).
Add the carrots, celery, onion, and garlic to the pot and cook over medium heat, stirring often, until the garlic is just starting to turn golden-brown, 3 to 4 minutes. Stir in the figs, thyme, and star anise, and then stir in the squash. Arrange the duck legs skin side up on top of the vegetables and add enough chicken broth to cover the duck by about 1/2 inch, up to 8 cups—it’s fine if a few of the legs on top aren’t completely submerged. Increase the heat to high and bring the liquid to a boil. Add 1 tsp. salt and 1/2 tsp. pepper, reduce the heat to low, cover the pot, and cook until fork tender, 1-1/2 to 2 hours. Turn off the heat and let the duck rest in the juice for 15 to 30 minutes; then skim off and discard the fat from the surface of the sauce.

With a slotted spoon, distribute the vegetables among 6 plates or mound them on a platter. Top with the duck legs. Stir the vinegar into the sauce in the pot, and then drizzle the sauce over each serving, or serve the sauce on the side (you won’t need it all). Garnish with chopped parsley and serve.

Steamed brown jasmine rice is the perfect accompaniment.

https://www.finecooking.com/recipe/braised-duck-legs-with-figs-star-anise-and-winter-squash

 
REC: Spiced rabbit tagine with peas and carrots

Sara Jenkins created this recipe based on her husband’s memories of his Moroccan grandmother’s cooking. She seasons the dish with ras el hanout, a heady spice blend used often in Moroccan cuisine. If you have a terra-cotta tagine, use it here; it will impart a subtle earthy flavor to the dish. Otherwise, a Dutch oven or heavy-duty pot works well.

Spiced rabbit tagine with peas and carrots
2 (2-1/2-lb. rabbits), cut into 8 pieces each
2 Tbs. ras el hanout
Flaky sea salt (such as fleur de sel) and freshly ground black pepper
1/4 cup plus 2 Tbs. extra-virgin olive oil
1 small yellow onion, finely chopped
2 medium cloves garlic, finely chopped
6 long, slender carrots, trimmed, peeled, and sliced on the diagonal into 1-1/2-inch pieces
2 cups frozen peas
1/2 cup finely chopped fresh cilantro

Preparation
Put the rabbit in a large bowl. In a small bowl, stir the ras el hanout with 2-1/2 tsp. salt and 1-1/2 tsp. pepper; then sprinkle it all over the rabbit. Pour 1/4 cup of the olive oil over the rabbit and turn the pieces to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
Remove the rabbit from the refrigerator and let it sit at room temperature for 20 minutes. Heat a flameproof terra-cotta tagine, an 8-quart Dutch oven, or other heavy-duty pot over high heat. Peel back an edge of the plastic from the bowl and use the plastic to hold the rabbit back while you pour the oil from the bowl into the pot. Once the oil is hot, add half of the rabbit (about 8 pieces) meaty side down and cook until golden-brown, 3 to 5 minutes. Flip and cook until the other side is golden, about 3 minutes more. Transfer the rabbit to a rimmed baking sheet and repeat with the remaining rabbit pieces.
Reduce the heat to medium and add the remaining 2 Tbs. olive oil to the pot. Add the onion, garlic, and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until the onion is soft, 3 to 4 minutes.
Add 1/2 cup water and stir to scrape up any browned bits from the bottom of the pot. Add the rabbit and carrots, cover, reduce the heat to low, and cook for 30 minutes. Remove the lid and rearrange the rabbit pieces so the ones on the bottom of the pan are now on the top. If the pan looks dry, add 1/4 cup water. Cover and simmer until the rabbit is very tender, 30 minutes more. Stir in the peas and cilantro, increase the heat to medium, and simmer uncovered for 5 minutes. Serve immediately.

Serve with roasted potatoes or fresh, crusty bread.

https://www.finecooking.com/recipe/spiced-rabbit-tagine-with-peas-and-carrots

 
REC: Braised beef short ribs with salsa verde and feta

Braised beef short ribs with salsa verde and feta
For the short ribs
6 large beef short ribs (14 to 16 oz. each)
1 Tbs. fresh thyme leaves, plus 4 whole sprigs
Freshly ground black pepper
Kosher salt
3 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
2 dried bay leaves
1-1/2 cups ruby port
2 Tbs. balsamic vinegar
2-1/2 cups hearty red wine (like Zinfandel or Côtes du Rhône)
6 cups homemade or lower-salt store-bought beef broth
4 sprigs fresh flat-leaf parsley
For the salsa verde
1 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
1 tsp. finely chopped fresh marjoram or oregano
1 small clove garlic, chopped
1 anchovy (preferably salt-packed), rinsed
3/4 cup extra-virgin olive oil
1 Tbs. capers, drained and rinsed
Kosher salt and freshly ground black pepper
3 oz. feta (preferably French), crumbled (1/2 cup)

Preparation
Season the ribs
Put the short ribs in a large mixing bowl and rub them with the thyme leaves and 1 Tbs. black pepper. Cover the bowl with plastic wrap and refrigerate overnight.
Remove the ribs from the refrigerator and let sit at room temperature for 30 minutes. Rub 1 Tbs. salt all over the ribs and set them aside for another 30 minutes.
Braise the ribs
Position a rack in the center of the oven and heat the oven to 325°F.
Heat an 8-quart Dutch oven or other heavy-duty pot over high heat for 3 minutes. Pour in the olive oil, and when it just begins to smoke (after about 1 minute), add as many short ribs as will fit in the pan in a single layer. Sear on the three meaty sides until browned, about 3 minutes per side. Transfer the browned short ribs bone side up to a large bowl. Repeat with the remaining short ribs, reducing the heat to medium high if necessary.

Reduce the heat to medium, add the onion, carrot, celery, bay leaves, and thyme sprigs to the pan and cook, stirring to scrape up the browned bits from the bottom of the pan, until the vegetables begin to brown around the edges, 6 to 8 minutes. Add the port and balsamic vinegar and then the red wine. Increase the heat to high and bring to a boil. Reduce the heat to medium high and simmer until the liquid is reduced by half, about 10 minutes.

Add the beef broth and return to a boil. Return the short ribs and any accumulated juice to the pot, making sure the vegetables are in the broth and not on the short ribs (the short ribs should be nearly submerged). Tuck the parsley sprigs in around the meat, seal the top of the pot with aluminum foil, and cover with the lid. Put the pot in the oven and braise until the meat falls away from the bone when poked with a paring knife, about 3 hours. Remove the short ribs from the oven and set aside for 30 minutes.

Make the salsa verde
While the short ribs are resting, combine the parsley, mint, and marjoram or oregano in a medium bowl and toss. Transfer about half of the herbs to a food processor, add the garlic, and pulse until very finely chopped, about five 1-second pulses. Add the remaining herbs and the anchovy and pulse about 3 more times to combine. While pulsing, pour about half of the olive oil into the food processor.
Put the capers in a medium bowl and use a fork to mash them. Using a rubber spatula, scrape the sauce from the food processor over the capers. Whisk in the remaining olive oil, 1 tsp. salt, and 1/4 tsp. pepper, and then add the feta. Season to taste with salt and pepper.

Finish and serve
Use tongs to transfer the short ribs from the pot to a large platter. Cover the platter with foil. Strain the braising liquid through a fine sieve into a large bowl, pressing on the vegetables with the back of a ladle to extract as much liquid as possible. Skim the fat off the top and pour the liquid back into the braising pot. Bring to a simmer over medium-high heat and cook until the broth is reduced slightly, 10 to 15 minutes.
Divide the short ribs among 6 bowls. Moisten with some braising liquid, drizzle with the feta salsa verde, and serve.

Round out the meal with a simple salad of mixed greens and warm bread.

https://www.finecooking.com/recipe/braised-beef-short-ribs-with-salsa-verde-and-feta

 
REC: Malaysian chicken and rice

Zak Pelaccio likes to wrangle big flavor from simple ingredients, and this dish is no exception. It may look unassuming, but trust us—it’s a veritable flavor bomb. Spicy ginger, fresh garlic, and salty fish sauce add savory depth to the chicken, and the crisp layer of golden rice on the bottom of the pot is good enough to fight over.
Malaysian chicken and rice
5 Tbs. fish sauce
3 medium cloves garlic, finely minced
1 (1-1/2-inch) piece fresh ginger, peeled and finely minced
1 (3-lb.) chicken
Sea salt
2 cups jasmine rice
3 Tbs. grapeseed oil
1 cup lower-salt chicken broth
4 Thai bird or 2 jalapeño chiles, thinly sliced crosswise
4 medium scallions, light-green and white parts thinly sliced crosswise; green tops sliced into 1-1/2-inch-long slivers and submerged in cold water until serving
2 Tbs. unseasoned rice vinegar

Preparation
Combine 2 Tbs. of the fish sauce with the garlic and ginger in a small bowl.
Put the chicken on a cutting board. Using a sharp cleaver or chef’s knife, disjoint the chicken into drumstick, thigh, wing, and split-breast pieces. Chop each breast half crosswise into 4 pieces (you’ll end up with 8 chicken breast pieces plus 2 wings, 2 thighs, and 2 drumsticks). Put the chicken in a large bowl and rub with 2 tsp. sea salt and the fish sauce mixture. Cover and refrigerate.
Line a rimmed baking sheet with a dishtowel and set it aside.
Put the rice in a large sieve, submerge the sieve in a large bowl of cold water and swish the rice with your fingers until the water turns milky. Lift the sieve out of the water, discard the water, and fill the bowl with fresh cold water. Repeat until the water is clear when the rice is swished, 2 to 3 more times. Shake as much water from the rice as possible and then turn it out onto the towel-lined pan. Spread the rice in an even layer and set it aside to dry completely, 30 minutes to 1 hour.
Heat an 8-quart Dutch oven or other heavy-duty pot over medium heat for 2 minutes. Add the oil and the rice, spreading it out into an even layer. Let the rice sit for 1 minute, stir, and let it sit for another minute. Repeat until the rice is somewhat translucent, 2 to 3 more times. Add the chicken broth and 1 cup water. Increase the heat to high and bring the liquid to a boil. Reduce the heat to low, cover the pot, and cook for exactly 12 minutes.
Meanwhile, put the chiles in a small bowl and cover with the remaining 3 Tbs. fish sauce; set aside. Put the thinly sliced scallions in a small bowl and cover with the rice vinegar; set aside.
Arrange the drumsticks, thighs, and wings in a single layer on top of the rice. Cover the pot and cook for 10 minutes; then quickly add the breast pieces to the pot. Cover and cook until the chicken pieces are firm and spring back when lightly pressed, 40 to 45 minutes longer. Turn off the heat and bring the pot to the table.
Remove the scallion greens from the water, pat with a paper towel to dry, and put them in a small bowl. Uncover the chicken and rice and serve directly from the pot—be sure to serve each person some of the crusty, golden-brown rice from the bottom of the pot. Garnish with the scallion tops and serve with the chile-fish sauce and the scallion vinegar on the side.

https://www.finecooking.com/recipe/malaysian-chicken-and-rice

 
Man, I wish I could find duck PARTS around here. I can find whole duck. . .

and duck tongues (!) and duck gizzards, but no duck breast or legs. . . !!! Don't want mail-order it. . .

 
Thank you, Charley. I ended up signing up for a 30 day free subscription

and then selected a ton of newsletters thru email that I am viewing in Firefox. Plus all of the wonderful recipes smileys/wink.gif Colleen

 
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