Cast Iron Skillet Chicken With Fingerling Potatoes

Cast-Iron Skillet Chicken With Fingerling Potatoes 

Ingredients
3 tablespoons extra-virgin olive oil
3 pounds (1.4 kg) bone-in skin-on chicken cut into pieces and patted dry with a paper towel (from about a 4-pound chicken)
2 tablespoons kosher salt
1 tablespoon black pepper
2 pounds (910 g) fingerling potatoes, chopped into 2-inch (5 cm) oblique cuts (so there are two angled sides)
1 recipe Basil Chimichurri

Basil Chimichurri 
1 cup (40 g) roughly chopped fresh basil
1 cup (50 g) roughly chopped fresh flat-leaf parsley
1⁄4 cup (35 g) finely chopped red onion
1 cup (240 ml) extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt

Directions:

Cast-Iron Skillet Chicken: Heat the olive oil in a large cast-iron skillet set over medium-high heat. Season the chicken with the salt and pepper on both sides and place the chicken pieces skin side down in the skillet. 

Fill in the pan with the potatoes. (You want the pan really full so that the surface area is completely covered with chicken and potatoes.) Cover with a lid and cook for 8 to 10 minutes, until the chicken has released its juices and everything is golden. 

Flip the chicken, cover again, and cook for another 10 minutes, or until the thickest part of the chicken reaches 165°F (74°C). Remove from heat, add dollops of chimichurri on top, and serve immediately. 

Basil Chimichurri: Add all ingredients to a bowl and stir with a fork to combine. The chimichurri is best served immediately, while the herbs are still fresh, but it can be stored, covered, in the refrigerator

 

Salt-And-Vinegar Roasted Potatoes

Salt-And-Vinegar Roasted Potatoes

Ingredients:

¼ cup apple cider vinegar, divided
¼ cup olive oil, divided
1¼ teaspoons kosher salt
Freshly ground black pepper
2 pounds fingerling potatoes, halved lengthwise
½ cup fresh curly parsley leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh dill or fresh chives
Flaky sea salt, for serving 

Directions:

Preheat oven to 425°F. 

Whisk 3 tablespoons each vinegar and oil in a large bowl until well combined. Season with kosher salt and several grinds of pepper. Add potatoes and toss to coat.

Arrange potatoes, cut sides down, in an even layer on a rimmed baking sheet.  

Bake until golden on bottoms and tender when pierced with a fork, 35 to 40 minutes. Let cool for 15 minutes. 

Toss potatoes with remaining:
1 tablespoon each vinegar and oil on baking sheet.

Fold in parsley, oregano, and dill just before serving. Top with flaky sea salt.

Tips: The finished dish can stand at room temperature for up to 1 hour.

Oktoberfest Slow Cooker Root Vegs And Sausage

OKTOBERFEST SLOW COOKER                 ROOT VEG'S And SAUSAGE

This classic German one-pot wonder is loaded with red onion, purple cabbage, potatoes, carrots and parsnips, all braised in apple cider. If you can find Jerusalem artichokes (sunchokes), add them too! It can be made in a countertop slow cooker or in a Dutch oven on the stovetop or in the oven. If you want to make this hearty dish for Meatless Monday, omit the bacon and switch up the sausages for big, fat king oyster mushrooms, tofu, Japanese eggplant, hard-boiled eggs or any of those really great faux-meat sausages, franks or dogs. There’s even vegan bacon that’s pretty convincing. If you can’t find it, no worries! An equal amount of smoked almonds adds a bacony flavour and crunch to a vegetarian dish.

Ingredients:

1 tablespoon olive oil or lard
4 tao 6 slices of bacon, coarsely chopped
4 to 6 German-style sausages
1 large red onion, thinly sliced
2 cloves garlic, minced
1 very small purple cabbage, cored and shredded, about 6 cups sliced
4 cups tiny new baby or fingerling potatoes, washed
3 carrots, peeled, cut into approx. 2-inch pieces
2 parsnips, peeled, cut into approx. 2-inch pieces
1 large apple, cored, cut into approx. 2-inch pieces
5 Jerusalem artichokes (sunchokes), scrubbed, cut in half (optional)
1 tsp sea salt
½ tsp pepper
¼ cup red wine vinegar
½ cup dry apple cider
Sour cream to garnish

Directions:

1. Into a slow cooker on “brown” or a Dutch oven over medium-high heat, add the oil and bacon; stir often until bacon softens, about 3 minutes. Add the sausages and, turning occasionally, brown on all sides, about 10 minutes. Transfer browned sausages to a plate; set aside.

2. Reduce heat to medium-low and add the onions and garlic, stirring often until they are soft and translucent. Add the cabbage, potatoes, carrots, parsnips, apple and artichoke, if using; stir. Add salt and pepper, stir, then add the red wine vinegar and apple cider; stir.

3. Return the sausage and any drippings back to the pot, arranging them on top of cabbage mixture. Cover and pop it into the oven or, if using slow cooker, reduce heat to low and allow to cook for 50 minutes. Remove lid and allow excess liquid to steam off for about 10 minutes. There should just be 1 or 2 inches of broth. Taste for salt; adjust if desired.

4. Bring to the table with a warm-from-the oven loaf of crusty German rye, a dish of sour cream and some strong German mustard.

Serves 4 to 6 (1 sausage per person)

Roasted Potatoes With Fig And Thyme

Roasted Potatoes With Fig And Thyme

Ingredients:
½ pound dried black mission figs or other dried figs
1 ½ cups brewed black tea, more if necessary
2 pounds fingerling potatoes
1 head garlic
5 sprigs of thyme
⅓ cup olive oil
Salt and black pepper to taste

*

Directions: 
Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.

Preheat oven to 400 degrees. 

Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin. 

Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. 

Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.