Blog Posts by foodandwine.com

  • Slow Cooker Ham and Chickpea Stew

    By Food & Wine

    Split pea soup is the inspiration for this hearty stew. Like split peas, chickpeas need to simmer for a long time, making them great for a slow cooker. More Slow Cooker Recipes

    Slow Cooker Ham Hock and Chickpea StewSlow Cooker Ham and Chickpea Stew
    INGREDIENTS
    8 cups hot water
    4 smoked ham hocks (2 1/2 pounds)
    1 1/2 cups dried chickpeas, soaked overnight and drained
    3 large carrots, cut into 2-inch lengths
    1 medium onion, cut into 1-inch dice
    2 bay leaves
    2 thyme sprigs
    Three medium (6-ounce) red-skinned potatoes, peeled and quartered
    1/2 cup chopped flat-leaf parsley
    Salt and freshly ground pepper


    DIRECTIONS
    1. In a slow cooker, combine the water, ham hocks, chickpeas, carrots, bay leaves and thyme sprigs. Cover and cook on high for 1 hour and 30 minutes, stirring occasionally, Add the potatoes, cover and cook on low for 1 hour and 45 minutes, until the chickpeas, ham hocks and potatoes are tender.
    2. Transfer the ham hocks to a large plate. Discard the bay leaves and thyme sprigs. When the

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  • One-Pan Baked Chicken with Swiss Chard and Bread

    By Food & Wine

    This one-pot dish was inspired by San Francisco chef Judy Rodgers's famous wood-fired roasted chicken at Zuni Café. She serves the chicken over bread and a salad, but this version goes further and cooks the chicken over croutons tossed with greens, capers and golden raisins. More One-Pan Meals

    Chicken Baked on a Bed of Bread and Swiss ChardBaked Chicken with Swiss Chard and Bread
    INGREDIENTS
    1/2 pound day-old peasant bread, cut into 1-inch cubes (about 1/2 loaf)
    1/4 cup extra-virgin olive oil
    1/4 cup salted capers, rinsed well
    1/4 cup golden raisins, coarsely chopped
    1 large bunch of Swiss chard (about 1 1/2 pounds)--stems finely chopped, leaves torn into pieces
    3 shallots, thinly sliced
    3 garlic cloves, coarsely chopped
    1/2 teaspoon minced thyme
    Salt and freshly ground black pepper
    One 3 1/2-pound chicken, skinned and cut into 8 pieces, or 8 skinless bone-in chicken thighs and/or drumsticks

    DIRECTIONS
    1. Preheat the oven to 350°. In a large bowl, toss the bread cubes with the olive oil, capers, raisins,

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  • Chicken of the Week: Roast Chicken Thighs with Lentil Stew

    By Food & Wine

    Superstar chef José Andrés seasons his crisp chicken and rich lentil stew with smoky Spanish paprika called pimentón. Fast Chicken Recipes

    Roast Chicken Thighs with Lentil StewRoast Chicken Thighs with Lentil Stew
    INGREDIENTS
    6 tablespoons extra-virgin olive oil
    2 slices of thick-cut bacon, diced
    1 small onion, finely chopped
    1 quart chicken stock or broth
    8 garlic cloves, plus 1 tablespoon chopped garlic
    1 medium carrot, halved lengthwise
    1 small leek, white and pale green parts only, halved lengthwise
    1 large green bell pepper, quartered
    1 cup green lentils
    1 thyme sprig
    4 large chicken thighs (2 pounds)
    Salt
    Pimentón de la Vera or smoked paprika
    2 teaspoons sherry vinegar

    DIRECTIONS
    1. Preheat the oven to 450°. In a large saucepan, heat 1 tablespoon of the oil. Add the bacon and cook over moderate heat until golden brown, about 4 minutes. Add the onion and cook, stirring, for 3 minutes. Add the stock, whole garlic cloves, carrot, leek, bell pepper, lentils and thyme and bring to a boil.

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  • Slow Cooker Spicy Brisket with Texas Caviar

    By Food & Wine

    The key to sealing in the flavor in this incredible brisket is to return the brisket to the cooker after turning off the heat and let the meat rest in the sauce for at least 15 minutes before serving. More Slow Cooker Recipes

    © Fredrika StjärneSlow Cooker Spicy Brisket with Texas Caviar
    INGREDIENTS
    3 tablespoons vegetable oil
    2 1/2 pounds top brisket
    2 tablespoons plus 1 teaspoon hot barbecue spice blend or Cajun spice blend
    1 large onion, coarsely chopped
    4 large garlic cloves, thinly sliced
    3 cups chicken stock or low-sodium broth
    One 28-ounce can whole tomatoes, chopped, juices reserved
    1 1/2 cups black-eyed peas
    Salt

    DIRECTIONS
    1. In a very large skillet, heat 2 tablespoons of the oil. Sprinkle the brisket all over with 1 tablespoon plus 1 teaspoon of the spice blend. Add the brisket to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side. Transfer the brisket to the slow cooker.
    2. Add the remaining 1 tablespoon of oil to the

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  • One-Pot Recipe: Gail Simmons's Chicken and Barley Stew with Dill and Lemon

    By Food & Wine

    This one-pot dinner from F&W's Gail Simmons is an enriched take on classic chicken soup with rice; at once flavorful, hearty and comforting. Hearty Stew Recipes

    © Quentin Bacon Chicken and Barley Stew with Dill and Lemon
    INGREDIENTS
    1/2 cup all-purpose flour
    Kosher salt
    Freshly ground pepper
    2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
    1/4 cup plus 1 tablespoon vegetable oil
    2 carrots, sliced 1/4 inch thick
    2 celery ribs, sliced 1/4 inch thick
    1 large leek, white and pale green parts only, thinly sliced
    1 garlic clove, minced
    1 3/4 cups pearled barley
    6 cups chicken stock
    1 cup water
    1/4 cup chopped dill
    2 tablespoons fresh lemon juice
    1/4 cup chopped tarragon
    1/2 cup freshly grated Parmigiano-Reggiano cheese (1 1/2 ounces)

    DIRECTIONS
    1. In a shallow bowl, combine the flour with 1 teaspoon each of salt and pepper. Dredge the chicken in the flour; shake off the excess.
    2. In a medium enameled cast-iron casserole, heat 2 tablespoons of the

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  • Chicken of the Week: Mario Batali's Italian Sweet-and-Sour Chicken

    By Food & Wine

    Mario Batali's delicious chicken gets its sweet-and-sour flavor from a mix of orange juice, vinegar and capers. Best Mario Batali Recipes

    © Con Poulos Italian Sweet-and-Sour Chicken
    INGREDIENTS
    One 4-pound chicken, cut into 10 pieces (each breast split crosswise)
    Salt and freshly ground pepper
    1/4 cup extra-virgin olive oil
    1 large onion, cut into 1/2-inch dice
    2 carrots, halved lengthwise and sliced crosswise 1/4 inch thick
    2 celery ribs, cut into 1/2-inch dice
    8 garlic cloves, peeled
    1/4 cup sugar
    1 cup dry light-bodied red wine, such as Chianti
    1/2 cup red wine vinegar
    1/2 cup fresh orange juice
    2 tablespoons capers, drained
    1/4 cup sliced almonds

    DIRECTIONS
    1. Season the chicken with salt and pepper. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the chicken and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a plate and pour off the oil.
    2. Add the remaining 2 tablespoons of olive oil to the

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  • One-Pan Recipe: Skillet Chicken-and-Mushroom Potpie

    By Food & Wine

    This fast and easy dish is prepared with store-bought rotisserie chicken and buttered white bread in place of the usual labor-intensive puff pastry crust. Fantastic One-Pot Meals

    © Stephanie Foley Skillet Chicken-and-Mushroom Potpie
    INGREDIENTS
    4 tablespoons unsalted butter, softened
    1 onion, finely chopped
    1/2 pound shiitake mushrooms, stemmed, caps thinly sliced
    2 carrots, thinly sliced
    Salt and freshly ground pepper
    3 tablespoons all-purpose flour
    1 teaspoon sweet paprika
    1 cup chicken stock or low-sodium broth
    2 tablespoons Madeira
    2 cups whole milk
    3 cups shredded chicken (from a rotisserie chicken)
    1/2 cup frozen baby peas
    Eight 1-inch-thick slices of bakery white country bread (about 1 pound), crusts removed

    DIRECTIONS
    1. Preheat the oven to 425°. In a large ovenproof nonstick skillet, melt 2 tablespoons of the butter. Add the onion, mushrooms and carrots and season lightly with salt and pepper. Cover and cook over high heat, stirring once, until the vegetables are

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  • Slow Cooker Chicken Tinga Tacos

    By Food & Wine

    There are many versions of tinga--the smoky Mexican tomato sauce--and this delicious chicken tinga recipe is especially easy, calling for only a few simple ingredients. More Slow Cooker Recipes

    Chicken Tinga TacosSlow Cooker Chicken Tinga Tacos
    INGREDIENTS
    1/4 cup plus 2 tablespoons extra-virgin olive oil
    2 1/2 pounds trimmed, skinless, bone-in chicken thighs
    Salt and freshly ground black pepper
    1 large onion, thinly sliced
    3 large garlic cloves, minced
    One 28-ounce can diced tomatoes
    2 canned chipotles in adobo, coarsely chopped
    1 cup chicken broth
    24 corn tortillas
    2 ounces Cotija cheese, crumbled
    Sliced scallions and chopped cilantro, for garnish


    DIRECTIONS
    1. Heat 3 tablespoons of the olive oil in a large nonstick skillet. Season the chicken all over with salt and pepper, add it to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a slow cooker and pour off the fat in the skillet.
    2. Add the remaining 3

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  • One-Pan Breakfast: Light and Fluffy Baked Apple Pancake

    By Food & Wine

    Golden Delicious apples hold their shape after they are caramelized with sugar and maple syrup, making them a perfect choice for this clever, giant one-pan pancake. Fantastic Breakfast Recipes

    Light and Fluffy Baked Apple PancakeLight and Fluffy Baked Apple Pancake
    INGREDIENTS
    2 tablespoons unsalted butter
    2 Golden Delicious apples - halved, peeled, cored and sliced 1/2 inch thick
    3 tablespoons sugar
    1 tablespoon freshly squeezed lemon juice
    1/4 cup pure maple syrup, plus warmed syrup for serving
    1 cup all-purpose flour
    1 teaspoon baking powder
    Pinch of salt
    4 large eggs, separated
    1 cup milk


    DIRECTIONS
    1. Preheat the oven to 375°. In a 10 1/2-inch nonstick ovenproof skillet, melt the butter. Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes. Add the 1/4 cup of maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the

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  • Chicken of the Week: Chicken Smothered in Gravy

    By Food & Wine

    This satisfying riff on smothered pork chops calls for skinless chicken drumsticks, which have only slightly more fat than breasts, as well as more zinc and iron and tons more flavor. More Chicken Drumstick Recipes

    Chicken Smothered in GravyChicken Smothered in Gravy
    INGREDIENTS
    2 1/2 tablespoons canola oil
    Eight 3-ounce skinless chicken drumsticks
    Salt and freshly ground pepper
    1 ounce bacon (1 thick slice) cut crosswise into 1/4-inch strips
    1 1/2 tablespoons all-purpose flour
    1 medium onion, thinly sliced
    1 garlic clove, thinly sliced
    1 large tomato - peeled, seeded and coarsely chopped
    1 teaspoon tomato paste
    1 cup 2-percent milk
    1/4 cup low-sodium chicken broth
    2 parsley sprigs plus 2 teaspoons chopped parsley

    DIRECTIONS
    1. Preheat the oven to 375°. In an ovenproof nonstick skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and add to the pan. Cook over moderately high heat until browned all over, 8 minutes. Transfer the chicken to a plate.
    2. Add

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