A flavorful one-pot meal, accented by meaty potatoes and summery peppers.
1½ pounds chicken thighs, with the skin
¼ cup olive oil
2 teaspoons piment d’espelette (or cayenne)
1 red onion, sliced
2 garlic cloves, peeled and sliced
1 Basque pepper, deseeded and sliced into 1/4-inch strips
1½ pounds fingerling potatoes, peeled and cubed
1 teaspoon salt
½ cup dry white wine
2 cups chicken stock
3 sprigs fresh parsley, plus more leaves for garnish
1. Mix together the olive oil and piment (or cayenne) in a large bowl. Add the chicken pieces, coating each in the oil as you do. Cover with plastic wrap and keep in the fridge for at least 2 hours or up to one day.
2. In a large Dutch oven set over medium-high heat, sear each piece of chicken until it is golden. You may need to do this in batches. Transfer the seared chicken pieces to a paper-towel lined plate.
3. In the same pot, fry the red onions and garlic. If you find the pot too dry, add some olive oil. Sauté until the onions and garlic have softened. Add the peppers, potatoes and salt and stir to coat. Pour in the white wine and simmer until the liquid has reduced by two-thirds.
4. Add the chicken back to the pot along with the parsley sprigs and pour in the chicken broth. Bring the pot to a gentle simmer, place the lid ajar and leave to simmer for 30-40 minutes. The liquid should reduce by about half. Check the seasoning. Remove the cooked parsley sprigs and sprinkle with some freshly chopped parsley. Enjoy while hot with some crusty bread for dipping.
Everyone will be asking for seconds of this colorful and extremely satisfying dish.
1 pound rigatoni pasta
1-2 red peppers, seeded and chopped
1 Walla Walla sweet onion
1 bunch rainbow Swiss chard, removed from tough rib ends and then roughly chopped
4 cloves of garlic, finely minced
2 tablespoons freshly-chopped parsley
2 cups chicken stock
1/2 cup white wine
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper
1. Cook rigatoni for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Reserve about ½ cup of the pasta water, then drain, and set aside.
2. Meanwhile, cook the chicken Italian sausage in a large skillet over medium-high heat until no longer pink, breaking the sausage apart with a wooden spoon or spatula. Remove the sausage to a plate and set aside.
3. Wipe any excess grease from the skillet with a paper towel, then drizzle in 2
tablespoons olive oil and heat over medium-high heat. Add in garlic, peppers and onions and sauté until all the veggies are tender and begin to brown in spots, about 5-7 minutes. Add in the chopped chard and wine and continue to sauté, stirring until chard is just wilted.
4. Add the pasta and chicken sausage to the skillet and toss to combine with the veggies; season with salt and pepper as necessary. Add chicken stock and simmer for two minutes or until slightly reduced. Finish by sprinkling each serving with grated Grana-style cheese and an additional swirl of olive oil.
Combining sausage, potatoes, onions and bacon, this slow-cooked, one-pot dish is pure comfort food.
10 slices of bacon, cut into 1-inch pieces*
1 pound Double D Meats Irish sausages
4 small yellow onions, sliced into rings
3½ pound potatoes, roughly peeled
2-3 tablespoons fresh parsley, minced
2 cups chicken broth or water
Sea salt and fresh ground pepper
1. Preheat oven to 300°. Place bacon into a 5-quart Dutch oven and heat over medium heat until cooked and crispy, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate, leaving excess bacon grease in the pot.
2. Sear sausages for 3-4 minutes on both sides. Transfer to a cutting board and slice into thirds.
3. Remove the pot from the burner and layer the onions, bacon, sausage pieces and potatoes in the Dutch oven, sprinkling with healthy pinches of salt and pepper and the chopped parsley.
4. Pour chicken broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes, or until the potatoes are fork tender. Remove and ladle into bowls; serve immediately with soda bread for sopping up the flavorful gravy.
*If you would prefer to omit the bacon, sear sausages in 1-2 tablespoons olive oil instead.
From sweet cornbread and spicy Andouille sausage to premium red beans and jasmine rice, the classic flavors of the deep South await this week, blending beautifully with fresh, Pacific Northwest produce including parsnips, celery root and carrots, plus both black and purple Daikon radishes. The boldly-assertive menu also features a robust Spanish red-blend wine, nutty whole grain loaf and hearty Swiss chard to serve alongside these Cajun favorites.
Here are a few recipe ideas for the week:
Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with sweet butter and honey hot from the oven.
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.
Braised Swiss Chard with Garlic
A wonderful side dish to accompany this week’s classic Southern fare.
Roasted Root Vegetables with Balsamic Vinegar
Tossed with fresh thyme, parsley and butter, plus a splash of balsamic vinegar, this recipe works well with any number of root vegetables.
Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.