Roast Chicken with Dijon Sauce

recipe adapted from Smitten Kitchen

Ingredients

• 8 chicken thighs, with skin and bones
• 1 tablespoon vegetable oil
• 1/2 Vidalia onion, chopped
• 3/4 cup dry white wine
• 3/4 cup reduced-sodium or sodium-free chicken broth
• 1/4 cup almond milk
• 1 tablespoon corn starch
• 2 tablespoons smooth Dijon mustard
• 1 tablespoon finely chopped chives or the green parts of scallions

Directions

1. Preheat oven to 450°F with a rack in middle. Pat chicken dry and season generously with salt and freshly ground black pepper. Heat oil in an ovenproof 12-inch heavy skillet (if you’ve got a cast iron skillet, it is great here) over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch. I like to take a lot of care in this step, not moving the chicken until the skin releases itself and has a nice bronze on it, which will provide the best flavor and seal in the most juices.
2. Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes. Transfer chicken to a platter, then add onions, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Stir corn starch into cold almond milk.  Add milk mixture and boil until slightly thickened, about 1 minute. To thicken the sauce further, turn the heat to high and boil it until it reduces to a consistency you prefer.
3. Whisk in mustard, chives, and salt and pepper to taste. Serve chicken with sauce.

 Tomato and Sausage Risotto

recipe adapted from Smitten Kitchen

 Ingredients

• 1 can (28 ounces) diced tomatoes in juice
• 2 tablespoons olive oil
• 3/4 pound sweet or hot Italian sausage, casings removed
• 1 small onion, finely chopped
• Coarse salt and ground pepper
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)

Directions

1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5. Remove pan from heat. Stir in spinach and remaining tablespoon of olive oil; season with salt and pepper. Serve immediately (risotto will thicken as it cools).  Serves 4.

 Tuscan White Beans

recipe adapted from How Easy Is That?

Ingredients

• 1 lb. dried white cannellini beans
• 1/4 c. good olive oil
• 4 c. chopped onion
• 2 c. chopped carrots
• 3 cloves garlic, minced
• 1 c. chicken broth
• 1 tbs. minced fresh sage leaves
• 1 tbs. minced fresh rosemary leaves
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Directions

1. The night before, soak the beans in a large bowl with water to cover by at least 2 inches.  Cover and refrigerate overnight.
2. The next day, drain the beans, rinse them well, and place them in a large stockpot.  Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender.  Skim off any foam that accumulates.  
3. Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat.  Add the onion and carrots and saute for 8 to 10 minutes, stirring occasionally, until tender.  Add the garlic and cook for 1 more minute.  Drain the beans and add them to the vegetables.  Add the chicken stock, sage, rosemary, salt and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy.  Season to taste and serve hot.  Serves 6. 

Red and Purple Dill Potatoes

 Ingredients

• 1-28 oz. bag red baby potatoes
• 1-28 oz. bag purple baby potatoes
• 3 tbs. EVOO
• 1 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 tsp. dried dill 

Directions

1. In a large dutch oven heat EVOO over medium heat.  Add potatoes, salt, and pepper and toss to coat.  Cover with lid and allow to cook 30 minutes.  Do not uncover while cooking; instead shake the potatoes occasionally to keep them from burning.  Garnish with dill and serve.  Serves 6 to 8.