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Chicken Skillet Dinner

Posted on by The Olive Oil Hunter

This double dose of chicken plus vegetables delights by affording rich flavor and cooks all in one pan.

Ingredients

  • 1 pound fingerling or red potatoes, halved lengthwise
  • 1 tablespoon plus 1 teaspoon coarse sea salt
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound chicken thighs
  • 4 tablespoons extra virgin olive oil, divided use
  • 8 ounces chicken sausage links, cut into 2″ slices
  • 8 ounces button mushrooms, halved
  • 1 yellow onion, halved and sliced into thin sections
  • 4 garlic cloves, finely minced
  • 1/2 teaspoon rosemary needles
  • 1 cup white wine
  • 2 cups homemade or store-bought low-sodium chicken broth

Directions

Step 1

Place the potatoes in a large pot and fill three-quarters with water; add the tablespoon of salt. Bring to a boil and cook for 7 minutes. Drain and set aside.

Step 2

In a large bowl, mix the flour, teaspoon of salt, and pepper. Cut each chicken thigh into thirds and toss in the flour mixture to coat; place next to your stovetop.

Step 3

Heat a large skillet or wok over medium heat. When hot, add 2 tablespoons olive oil and add the sausage slices. Cook for 5 minutes, flip with tongs, and cook for another 5 minutes. Move the sausage to the outside of the pan and add the chicken thighs; brown them on all sides. Add the mushrooms and sauté until browned on the edges. Use a slotted spoon to transfer the meat and mushrooms to a bowl next to your stovetop.

Step 4

Add the rest of the olive oil and the onions to the hot skillet and cook for 5 minutes, until soft. Add the potatoes in one layer, sprinkle with the garlic and rosemary, and let cook undisturbed for 5 minutes to brown the edges; flip and repeat. Transfer the potatoes to the bowl with the meat and deglaze the skillet with the wine, scraping up any bits from the bottom of the pan. Let the wine reduce by half. 

Step 5

Add the meat and vegetables back to the skillet along with the chicken stock. Bring the liquid to a boil, then lower the heat to a simmer and let the stock cook down until it thickens to a sauce and an instant-read thermometer registers 165°F when you test a few pieces of the thighs.

Yields 4 servings

Farfalle with Creamy Tomato Ricotta Sauce

Posted on by The Olive Oil Hunter

While there’s a place for slowly simmered red sauce, I love how quickly this version comes together, enriched with extra virgin olive oil and ricotta cheese. 

Ingredients

  • Coarse sea salt
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 cup grated yellow onions 
  • 4 cups cherry tomatoes 
  • 3 garlic cloves, finely chopped
  • 2 fresh basil sprigs
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes, more to taste
  • 1 pound farfalle or another pasta of similar size
  • 1/2 cup ricotta cheese
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Step 1

Bring a large pot of water and a tablespoon of salt to a boil just before you start the sauce. 

Step 2

Heat a large skillet over medium-high heat. When hot, add the olive oil, onions, and a sprinkling of salt. Cook until the onions become translucent. Add the cherry tomatoes, garlic, basil, sugar, and crushed red pepper, and sauté until the tomatoes burst, stirring constantly. Put the pasta in the boiling water at this point and cook until al dente, according to package directions. 

Step 3

Continue cooking the tomatoes for a few more minutes, just until their liquid starts to reduce. Allow to cool slightly, then transfer to a high-speed blender and process to a smooth sauce, about 30 seconds (start at a low speed and increase gradually to avoid splatter). Pour the sauce back in the skillet and, over medium heat, stir in the ricotta. 

Step 4

Use a large Chinese strainer to transfer the pasta to the skillet and coat with the sauce. Ladle into deep bowls, sprinkle with the Parmigiano-Reggiano, and drizzle with olive oil.

Yields 4 to 6 servings

Annie’s Baked Pears with Ice Cream and EVOO

Posted on by The Olive Oil Hunter

Annie also shared her recipe for slow-baked pears. “The long cooking time is essential—they’re just not the same if you try to hurry the dish along,” she explained. Serve them with the best-quality store-bought ice cream or make your own. Note: The pears can also be baked with the skins on for a more rustic look.

Ingredients

  • 2 large ripe green pears
  • 1/2 cup water, more if needed
  • 1 vanilla bean, split, or 1/2 teaspoon vanilla extract
  • 4 teaspoons extra virgin olive oil, plus more for drizzling
  • 4 teaspoons unsalted butter
  • 1 1/2 teaspoons granulated sugar
  • Vanilla or vanilla olive oil ice cream
  • Slivered almonds (optional)

Directions

Step 1

Preheat the oven to 350°F. Peel, halve, and remove the core from the pears.

Step 2

Place the pears, cut side up, in a baking dish and pour the water around them. Add the vanilla pod or extract to the water. Place 1 teaspoon olive oil, topped with 1 teaspoon butter, in the cored center of each pear half. Sprinkle the sugar over the pears

Step 3

Cover the baking dish (use foil if it doesn’t have its own cover) and bake for 1 1/2 to 2 hours, checking periodically to make sure the water has not evaporated (add more water if necessary). At the end of the cooking time, the sugar and water should have just started to caramelize, and the tip of a sharp knife should easily pierce the fruit.

Step 4

Let cool slightly, then serve with vanilla ice cream, a drizzle of olive oil, some syrup from the baking dish, and a sprinkling of almonds, if desired.

Serves 4

Gai Lan (Chinese Broccoli)

Posted on by The Olive Oil Hunter

Chinese broccoli is a delicious change from American greens. Melissa Wong shared her simple recipe with me. If you can’t find it at your local ethnic markets, feel free to substitute broccoli rabe. Vegetarian versions of oyster sauce are available online or at larger markets.

Ingredients

  • 1 pound gai lan or baby gai lan
  • 4 cups homemade or low-sodium store-bought
  • chicken or vegetable broth, or salted water
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced fresh ginger (optional)
  • 2 teaspoons minced garlic
  • 2 tablespoons oyster sauce

Directions

Step 1

Soak the gai lan in cold water to dislodge any sand or grit; rinse well and drain. Trim about 1/2 inch off the stem ends. Peel any tough ends with a vegetable peeler or paring knife. (This will not be necessary if you are using baby gai lan.) Prepare an ice bath by adding ice cubes to a large bowl of cold water.

Step 2

Over medium-high heat, bring the broth to a boil in a deep saucepan or wok. Add the gai lan and blanch until it turns bright green, 3 to 4 minutes. Transfer the gai lan to the ice bath to stop the cooking. Reserve the cooking liquid in a separate bowl or container. Drain the gai lan and transfer it to a platter, plate, or shallow bowl.

Step 3

Add the olive oil to the still-hot pan (or reheat, if necessary) as well as the garlic and ginger, if using. Sauté over medium heat for 1 to 2 minutes. Whisk in 2 tablespoons of the reserved cooking liquid (save or freeze the remainder for another use) as well as the oyster sauce. Pour the sauce over the gai lan. Serve at room temperature.

Serves 4