Cozy Pots
Last night we celebrated my mother-in-law’s birthday. Our family gathering was small and joyful- something to look forward to during these maddening and exhausting times. I decided to make two entree size cozy pots filled with deep flavors and variety. When feeding a crowd I always try to include a traditional meat or fish dish along with a substantial vegetarian or vegan dish that can be enjoyed by everyone. This allows for different eating styles and usually more plant based ingredients at the table.
I also roasted some squash and made a fresh vinegary salad from the garden of arugula and spinach to brighten up the heavier mains.
You can serve this with any roasted vegetables, noodles, whole grains, or some crusty bread.
Cheers!
Chay xo
Organic Braised Chicken Thighs
Ingredients
- 6 organic chicken thighs, skin on and bone in
- 2 onions, diced
- 6 cloves garlic, minced
- Olive oil, 1/4 cup divided
- 1 teaspoon paprika
- 1 teaspoon garam masala
- Salt
- Black Pepper
- 2 tablespoon tomato paste
- 1 28 ounce can of crushed tomatoes
- 1/2 cup red wine
- 1/2 cup organic chicken stock
- 1/2 cup pitted Kalamata or green olives, or a combo of both
- A few sprigs of fresh thyme leaves
- A handful of flat leaf parsley, roughly chopped
Instructions
- Preheat oven to 350 degrees.
- Combine paprika, a teaspoon of salt and fresh ground pepper to a small bowl and mix together.
- Place the chicken in a large plate or bowl and pat dry with paper towels on both sides; Drizzle half of the olive oil over the meat and sprinkle/rub the spice mixture on both sides.
- Heat a large oven proof skillet or heavy bottomed pot over medium high heat and add the remaining olive oil. When the pan is smoking hot add the thighs, skin side down, and allow to brown for 6-7 minutes. Resist the urge to touch or move them! When they are deep golden brown, flip and sear on the other side for another 4 minutes.
- Once everything is nicely browned, remove and set aside.
- To the same skillet add the onions, lower the heat a little and sauté until golden and softened. Next add the garlic and garam masala and stir for a few minutes until fragrant. Add the tomato paste and stir again for a minute.
- Add the wine, stir and allow to reduce. Add the chicken stock, crushed tomatoes, and olives. Stir to combine and nestle the chicken thighs back into the sauce, skin side up, and tuck the fresh thyme leaves throughout. Place in the oven uncovered and braise for 45 minutes until the skin is crispy and deep brown.
- Adjust seasoning with salt and pepper and finish with fresh parsley.
Notes:
Other spices to substitute garam masala that could work well are cinnamon or cumin. You could also completely omit them altogether.
Serve this dish with pasta, whole grains, crusty bread, beans, roasted vegetables, sautéed greens or a fresh bright vinegary salad.
Enjoy! xo
Cannellini Beans inspired by Osteria Mozza
Ingredients
- 2 1/2 cups dried cannellini beans
- 1 onion, halved lengthwise, peeled, and intact at the root
- 5 cloves garlic, gently smashed to remove papery skin
- A few bay leaves
- A few fresh thyme or sage leaves (optional)
- 2 tablespoons olive oil
- 1 1/2 tablespoons of sea salt
- Fresh black pepper
Instructions
- Soak the beans overnight in plenty of cold water.
- Drain, rinse and place the beans in a large heavy pot or dutch oven. Add the onion, garlic, bay leaves, fresh herbs (if using) and cover with fresh cold water by an inch and a half. Stir in salt and olive oil.
- Bring the water to a boil and reduce heat to simmer until the beans are soft and tender. This can vary from 25 minutes to 1 hour. Keep an eye on it and taste as you go. The beans should be creamy, not mushy. If you need to add more water along the way that's fine just make sure not to cover beans with more than an inch.
- When they are done, remove from heat, adjust seasoning with salt and pepper and allow to cool in their own liquid. Once cooled, remove and discard the aromatics.
Notes:
If serving immediately, drain and toss with olive oil or your favorite vinaigrette.
To store, keep them in their liquid and transfer to an airtight container in the fridge.