One-Pot Chicken with Dates and Caramelized Lemon

One-Pot Chicken with Dates and Caramelized Lemon was an OK dish for us. We would consider making it again. Wasn't a favorite, however.

One-Pot Chicken with Dates and Caramelized Lemon

Nothing Fancy

Alison Roman

serves 4 to 6

This one-pot oven-cooked chicken is a true treasure.

It's sweet and tangy and a little spicy, and just downright special. It's got the kind of bold flavors you wouldn't expect from such few ingredients, which I guess is part of what makes it remarkable. But it's also a rather flexible dish, able to be made with a whole chicken or chicken parts (bone-inj skin-on thighs, if you please) for a more weeknight-friendly vibe. But what makes it really special is how it's cooked: first seared, breast side up, letting the legs and thighs brown and render, then lemons and shallots are fried in that fat, then water is added to provide adequate sauciness cooking the chicken quickly yet gently. The lid is then removed so the top can finish browning. And then there you have, all at once, a chicken that is both nearly fall-apart tender and deeply golden brown on all sides. A chicken revelation!

3-1/2- to 4-pound chicken, or 3 pounds bone-in, skin-on chicken thighs or legs

Kosher salt and freshly ground black pepper

4       tablespoons olive oil, divided

1       lemon, cut into thick slices crosswise, seeds removed

2       shallots, halved lengthwise

4-6   medjool dates (3 ounces), pitted

4       sprigs fresh thyme or oregano, plus more for serving

1       cup water

2       teaspoons ground Urfa chile, or 1 teaspoon crushed red pepper flakes

Flaky sea salt

1.   Preheat the oven to 425F

2.   Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a large (at least 8-quart) Dutch oven over medium-high heat. Place the chicken in the pot breast side up, and using tongs or your hands (be careful !), press lightly to make sure the skin comes into even contact with the pots bottom. This is your chance to brown the legs and render that excess fat! It’s rarely offered in whole-chicken redoes, so take advantage. (If using parts, just sear the chicken skin side down.)

3.   Cook, without moving, until the chicken is nice and browned 5 to 8 minutes. Seriously, no peeking! Nothing exciting will happen before 5 minutes, I promise you.

4.   Add the lemon slices and shallot, maneuvering the chicken however you need so that the slices come into contact with the bottom of the pot. Let everything sizzle in the chicken fat until lightly caramelized, about 2 minutes.

5.   Add the dates, thyme, and water. Sprinkle the top of the chicken with the Urfa chile and place the lid on. Put the Dutch oven in the oven and roast until the dates are plump, the lemon is jammy, and the chicken is almost but not totally cooked through, 20 to 25 minutes (it will look mostly cooked through and a little anemic from getting covered with the lid).

6.   Remove the lid and drizzle the chicken with the remaining 2 tablespoons oil and continue to cook until the liquid has reduced by half and the top of the chicken is an illustrious, glistening golden-brown, another 20 to 30 minutes (depending on if you’re using parts or whole bird.

7.   Let the chicken rest in the oven for 10 minutes, then transfer to a cutting board and Serve along with the shallot, lemons, and dates, with some more thyme and flaky sea salt sprinkled over.

DO AHEAD This chicken can be made a few hours ahead, then kept in the Dutch oven at room temperature. If you wish to reheat it before serving, pop it back into the oven Without a lid for 10 to 15 minutes or so.

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Swordfish with Crushed Olives and Oregano

Swordfish with Crushed Olives and Oregano was a good dish. We would make it again. For the first time we made Freekeh which is made from green durum wheat that is roasted and rubbed to create its flavor. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin where durum wheat originated. It has a burnt flavor and is a great grain to serve. I liked its taste. Sides don't always have to be Rice, Potatoes or Polenta!

Swordfish with Crushed Olives and Oregano

Nothing Fancy

Alison Roman

serves 4 to 6

Swordfish is good for people who claim not to be into fish. Meaty and juicy, with little to no fishy flavor, it looks and kind of tastes like the best chicken breast you've ever had (really!). Especially so when you give it the kind of faux escabeche treatment, cooking the steaks to a delightful medium-rare, then dousing them in vinegary olives and onions to briefly marinate and firm up the meat. If the mood strikes and the weather cooperates, swordfish steaks are also excellent on the grill (either whole or cut into 1/2-inch pieces and skewered on kebabs).

2         cups Castelvetrano olives (or similar mild green olive), pitted and crushed

2         tablespoons white wine vinegar or fresh lemon juice

Leaves from 6 sprigs fresh oregano or marjoram

1/4      cup plus 2 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

3-4      swordfish steaks (8-10 ounces each), 1 to 1-1/2 inches thick

2         garlic cloves, thinly sliced

¼        cup fresh parsley leaves, tender leaves and stems

2         lemons, halved, for serving

1.      Combine the olives, vinegar, half the leaves from the oregano, and 1/4 cup olive oil. Season with salt and pepper and let sit while you cook the swordfish.

2.      Season the swordfish with salt and pepper. Heat the remaining tablespoons olive oil in a very large skillet. Working in batches if necessary, add the swordfish steaks, making sure they’ve got a little space between one another. Cook until the steaks are a deep golden brown on one side, 5 to 7 minutes. Using a fish spatula or regular spatula, flip the steaks and cook until they are equally golden brown on the other side, another 4 to 6 minutes.

3.     Transfer the fish to a large serving platter or even a baking dish. Add the garlic to the skillet and cook until just softened, a minute or two. Add the olive mixture and remove from heat.

4.      Spoon some of the olive mixture over and let sit a few minutes to allow the sauce to marinate and really get to know that fish.

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5.      Scatter with the parsley and the remaining oregano, and serve with any extra olive mixture and the lemon halves for squeezing over.

Scallops and Tomato Risotto

We had left over Tomato Risotto, so we sautéed scallops to serve with the Risotto. It was a perfect pairing. You can get the recipe for the Sautéed Scallops on our blog of: May 25, 2017. Click the date to get the recipe.

Chicken Vesuvio

Chicken Vesuvio is a nostalgia tribute to Cathy's Chicago upbringing. Although the history of the dish is convoluted and probably lost in myth, the dish was great. We will make it again an be transported back to the Windy City.

Chicken Vesuvio

New York Times

No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy. Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s; others believe it’s a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years. (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can find it at almost every Italian-American restaurant in the Windy City. The dish always includes plenty of oregano and lemon juice, and usually a scattering of fresh or frozen peas for color. We reached out to La Scarola, one of the most popular Italian-American restaurants in Chicago, for their recipe, and then we adapted it for home cooks. Serve it with plenty of crusty bread, for sopping up the mouthwatering sauce.

Ingredients

3          large russet potatoes (about 2 1/4 pounds), scrubbed, halved lengthwise, then into long 1-inch-wide wedges

5          tablespoons extra-virgin olive oil

1-½      teaspoons dried oregano

3          pounds bone-in, skin-on chicken thighs (about 8 thighs)

Kosher salt and black pepper

4          tablespoons unsalted butter, cut into 4 slices

6 to 8   garlic cloves, thinly sliced

1-¼      cups chicken stock

¼         cup dry white wine

1          cup fresh or frozen green peas

½         lemon, juiced

Chopped Italian parsley, for serving

Crusty bread, for serving

Preparation

1.   Heat oven to 425 degrees. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper. Spread the potatoes out in an even layer (it’s O.K. if some overlap). Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They’ll finish cooking with the chicken.)

2.   While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.

3.   Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.

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4.   Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.

Tomato Risotto

Here is another recipe that makes me believe I could be a vegetarian. Tomato Risotto is excellent! It is a perfect dish to make when excellent Tomatoes are available! You can find the recipe on our blog of: August 28, 2018. Click the date to get the recipe.

Best Polenta EVER!

You need to become friends with our friend Guilermo! We met him Oaxaca, Mexico; but he currently lives in Italy and New York City. He always brings us culinary treats from his travels. This time he brought us the Polenta shown above. I am good on Google, but can NOT find this Polenta anywhere in America. It is absolutely the best we have ever tried. If you want to get rich and retire, import this product! We are ecstatic that Guilermo brought this to us. It was perfect with our leftover Sheet-Pan Chicken with Potatoes, Scallions and Capers!

Sheet-Pan Chicken with Potatoes, Scallions and Capers

This recipe for Sheet-Pan Chicken with Potatoes, Scallions and Capers is easy and incredibly delicious. I love it when we find a new easy to make excellent recipe. We will definitely make it again.

Sheet-Pan Chicken with Potatoes, Scallions and Capers

New York Times

This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.

Ingredients

12    scallions, trimmed (about 1 pound)

5      tablespoons extra-virgin olive oil

Kosher salt and Black pepper

1      pound Yukon gold potatoes (about 3 large), sliced 1/8-inch-thick (about 4 cups)

8      large bone-in, skin-on chicken thighs (about 3 pounds)

2      tablespoons drained capers

1      tablespoon fresh lemon juice, plus 4 lemon wedges for serving (optional)

Preparation

1.   Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.

2.   Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.

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Lobster Fried Rice

Every time we go to Newport Seafood, we bring home the left over Lobster and make Lobster Fried Rice. We have made this dish many, many times. We always love it! You can get the recipe for Fried Rice from our blog of: April 4, 2013. Click the date to get the recipe.

Shrimp with Hot Fennel Sausage and Polenta

Boy oh Boy Shrimp with Hot Fennel Sausage and Polenta is a great recipe! We will make it again!

Shrimp with Hot Fennel Sausage and Polenta
New York Times

Shrimp with hominy grits is a favorite in the American South. Polenta stands in for this spicy Italianate version, fortified with hot fennel sausage and tomatoes. For the best-tasting results, be sure to cook the polenta slowly for at least 45 minutes, and try to get freshly made sausages from an Italian deli or butcher shop.
Ingredients
2 cups polenta
Salt and pepper
4 tablespoons butter
2 tablespoons olive oil
1-1⁄4 pounds large shrimp (about 24)
1 cup diced onion
8 ounces hot Italian fennel sausage, casings removed 3 cloves garlic, minced
Crushed red-pepper flakes, to taste

• 1⁄2  teaspoon chopped rosemary or thyme
• 1⁄2  cup white wine
• 1⁄2  cup tomato purée (passata) or chopped tomato

• 1⁄4  cup crème fraîche
• 1⁄4  cup chopped scallions

2 teaspoons chopped capers
2 tablespoons chopped parsley 1 teaspoon lemon zest
Preparation
1. Make the polenta: Bring 8 cups salted water to a boil in a heavy-bottomed pot over high heat. Whisk in polenta, continuing to whisk as mixture begins to thicken, about 1 minute. Turn heat to low and let polenta cook slowly, whisking

every few minutes for about 10 minutes. Turn heat to very low and continue to cook for least 45 to 60 minutes, stirring occasionally. If polenta gets too thick to stir easily, add a bit of water to obtain a porridge-like consistency. (When finished, there should be no raw cornmeal flavor.) Taste a cooled spoonful, then correct seasoning with salt and pepper. Turn off heat, whisk in butter and keep warm.

2. Meanwhile, prepare the topping: Heat olive oil in a large, wide skillet over medium-high heat. When oil shimmers, add shrimp in one layer and season with salt and pepper. Cook for 1 minute, until lightly browned. Using tongs, turn shrimp over, season and cook for 30 seconds more. Remove with a slotted spoon and set aside. (Shrimp will not be fully cooked.)
3. Add onion to pan and cook, stirring, until softened, about 5 minutes. Add sausage meat and cook, mashing with a large spoon to let sausage crumble into rough half-inch pieces. Continue cooking for 5 to 6 minutes, until mixture is lightly browned. Stir in garlic, red-pepper flakes and rosemary, and cook for 1 minute more.
4. Add wine and tomato purée. Simmer for 1 minute and stir in crème fraîche. Turn off heat and check seasoning. Warm a large serving platter. In a small bowl, mix together scallions, capers, parsley and lemon zest.
5. To finish, turn heat to high. Add reserved shrimp to sausage mixture and cook, stirring, for about 2 minutes, until shrimp are cooked through and sauce has thickened slightly.
6. Mound polenta into middle of platter. Spoon shrimp and sauce around polenta. Sprinkle with scallion mixture and serve. (Alternatively, place a large spoonful of polenta into individual plates or soup bowls and top with shrimp and sauce.)

Steak

It was time for a Cote de Boeuf from McCall's Meat and Fish. It is almost not worth going out to a restaurant and ordering steak. This one was clearly cooked rare! You can get the recipe on our blog of Feb. 17, 2018. Click the date to get the recipe.