Breakfast Skillet

 

Ingredients:

2 tablespoons olive oil
2 medium-sized potatoes, cut into small cubes
1 large yellow onion, finely chopped
4 sausage links, cut into 1/2 inch pieces
1/2 cup of cherry tomatoes, halved
4 large eggs
1/2 cup of feta, or favorite cheese (shredded or crumbled)
crushed red chili peppers, to taste
1/4 cup cherry tomatoes, halved, for garnish

Directions:

1.  Warm a large skillet over medium heat.  Add Olive Oil and heat for 1 minute.  Add potatoes, stirring to coat.  Let brown and crisp for 2 minutes, stirring occasionally.  

2.  Add onion and cook for another 2 to 3 minutes, stirring occasionally, until onions are golden brown and potatoes are softened. Season with salt and pepper.  

3.  Add sausage and let pieces sear and crisp, up to 5 minutes. Stir to avoid burning.  Increase heat to high and add tomatoes, gently stirring to combine,  

4.  Crack each egg into a separate part of the pan; cover and cook for 4 minutes. 

5.  Top with cheese, tomato garnish and red chili flakes before serving.  

Braised Chicken Thighs & Greens

A comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens.  Serve with crusty bread to enjoy the brothy braise. 

Ingredients

1-1/2 lbs bone-in chicken thighs
kosher salt & black pepper
2 tablespoons olive oil
1 cup of onions, sliced
2 garlic cloves, sliced
pinch of red pepper flakes
1 to 2 bunches of greens, such as kale or swiss chard, roughly chopped 
1-1/2 cups chicken stock
1/3 cup of green olives, pitted, chopped
2 tablespoons raisins
2 tablespoons parsley, chopped



1. Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.

2. Return the pan to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes and cook for 30 seconds more.

3. Add chopped greens to the pan and stir, tossing to coat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.

4. Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley and serve.

One-Pan Roasted Chicken with Root Vegetables

12 ounces Brussels Sprouts, trimmed and halved
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
8 ounces shallots, peeled and halved
4 carrots, peeled and cut into 2-inch pieces
6 garlic cloves, peeled
4 teaspoons fresh thyme, minced
1 tablespoon oil
2 teaspoons fresh rosemary, minced
1 teaspoon sugar
salt and pepper
2 tablespoons butter, melted
3-1/2 pounds bone-in chicken pieces (our 8-piece pack)

Adjust oven rack to upper-middle position and heat oven to 475.  Toss Brussels sprouts, potatoes, shallots, carrots, garlic, 2 tsp thyme, oil, 1 tsp rosemary, sugar, 3/4 teaspoon salt and 1/4 tsp pepper together.  In a second bowl, combine butter, remaining thyme and rosemary, 1/4 teaspoon salt and 1/8 tsp pepper and set aside.

Pat chicken dry and season with salt and pepper.  Place vegetables in a single layer on rimmed baking sheet, arranging Brussels sprouts in center.  Place chicken, skin side up, on top of vegetables arranging breast pieces in center and leg/thigh pieces around the perimeter.

Brush chicken with herb butter mixture and roast until breast registers 160 F and thighs/drumsticks 175 F, about 35-40 minutes, rotating sheet halfway through roasting.

Transfer chicken to a serving platter and let rest 10 minutes.  Toss vegetables in pan juices add to platter with chicken.