One

If mayonnaise is a page turner for you, this one may take a little convincing, but I urge you to stay with me.

Here’s why: with five minutes of prep you can have this dish ready for the oven (long before it reaches its 450ºF roasting temperature, too), and the result—incredibly juicy, evenly browned chicken plus well-seasoned potatoes showered with tarragon—will have you marveling. This dish is a small miracle.

The first time I made it, I threw everything in the pan, threw the pan in the oven, set the timer, passed on notes to Ben, who finished the process (i.e. sprinkled tarragon over top and fed the children) as I ran out the door. Several hours later, I returned home to a happy family and an empty skillet. Success.

The next time I made it, I savored every bite with the family. It’s happening again tonight, because: five minutes. It’s hard to beat.

Here’s what you need:

Here’s how you make it: Toss potatoes, onion, water, olive oil, salt, and pepper together in a skillet:

Coat bone-in, skin-on chicken thighs with a mixture of mayonnaise and mustard:

Place the chicken on top of the potatoes and roast at 450ºF for 45 minutes:

Sprinkle with tarragon out of the oven:

Serve immediately:

Description

This dish was inspired by a recipe in the March 2017 Bon Appetit that calls for marinating chicken thighs in mayonnaise (and a few other ingredients I did not have on hand), which encourages browning while keeping the meat juicy — it works!

There’s no marinating here, however — everything gets thrown into the pan at once, and 45 minutes later it emerges beautifully golden. A shower of herbs at the end adds some welcomed color and freshness.

Re: potatoes, I’ve been using a 1.5-ib bag of “Honey Golds—One Bite” that I find at my local grocery store. You can use fingerlings, too, but you should halve them lengthwise to ensure they cook through.

• 1.5 pounds small potatoes, see notes above
• 1 medium onion, thinly sliced, to yield about a cup
• 2 tablespoons olive oil
• 1/2 cup water
• Kosher salt and fresh cracked pepper to taste
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 4 bone-in, skin-on chicken thighs
• A few tablespoons finely chopped herbs, such as tarragon, chives, or parsley

1. Place a rack in the middle of the oven and preheat it to 450ºF. Place the potatoes, onion, olive oil, and water in a large skillet. Season all over with salt. Crack pepper over top to taste. Toss to combine.
2. In a medium bowl, stir together the mayonnaise and the mustard. Add the chicken thighs and toss to coat on all sides. Season all over with salt and pepper. Nestle the thighs on top of/in between the potatoes. Crack more pepper over top if you wish.
3. Transfer pan to the oven uncovered and cook for 45 minutes or until evenly golden, checking after 30 minutes to ensure everything is browning evenly — if the onions are getting too dark, add a few more tablespoons of water to the pan.
4. Sprinkle tarragon or herb of choice all over the roasted chicken and potatoes. Transfer chicken to a platter. Toss potatoes with herbs and remaining juices in the pan. Taste. Adjust with more salt or pepper if necessary. Spoon potatoes around chicken on the platter. Serve.

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Oven
• Cuisine: American

Description

This dish was inspired by a recipe in the March 2017 Bon Appetit that calls for marinating chicken thighs in mayonnaise (and a few other ingredients I did not have on hand), which encourages browning while keeping the meat juicy — it works!

There’s no marinating here, however — everything gets thrown into the pan at once, and 45 minutes later it emerges beautifully golden. A shower of herbs at the end adds some welcomed color and freshness.

Re: potatoes, I’ve been using a 1.5-ib bag of “Honey Golds—One Bite” that I find at my local grocery store. You can use fingerlings, too, but you should halve them lengthwise to ensure they cook through.

• 1.5 pounds small potatoes, see notes above
• 1 medium onion, thinly sliced, to yield about a cup
• 2 tablespoons olive oil
• 1/2 cup water
• Kosher salt and fresh cracked pepper to taste
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 4 bone-in, skin-on chicken thighs
• A few tablespoons finely chopped herbs, such as tarragon, chives, or parsley

1. Place a rack in the middle of the oven and preheat it to 450ºF. Place the potatoes, onion, olive oil, and water in a large skillet. Season all over with salt. Crack pepper over top to taste. Toss to combine.
2. In a medium bowl, stir together the mayonnaise and the mustard. Add the chicken thighs and toss to coat on all sides. Season all over with salt and pepper. Nestle the thighs on top of/in between the potatoes. Crack more pepper over top if you wish.
3. Transfer pan to the oven uncovered and cook for 45 minutes or until evenly golden, checking after 30 minutes to ensure everything is browning evenly — if the onions are getting too dark, add a few more tablespoons of water to the pan.
4. Sprinkle tarragon or herb of choice all over the roasted chicken and potatoes. Transfer chicken to a platter. Toss potatoes with herbs and remaining juices in the pan. Taste. Adjust with more salt or pepper if necessary. Spoon potatoes around chicken on the platter. Serve.

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Oven
• Cuisine: American

Find it online : https://alexandracooks.com/2017/04/07/one-pan-chicken-potatoes-tarragon/



In case you missed it, Kristen Miglore of Food52’s Genius Recipes featured the peasant bread in her column last Wednesday , and Food52’s Sarah Jampel featured five variations including one of my favorites, cinnamon-swirl bread . Last Thursday, too, I made the cinnamon-swirl bread with Sarah on Facebook Live .

Today I’m sharing the Bread Toast Crumbs Trailer Part II: Toast along with a toast recipe from the book: Endive and Fava Salad Tartines with Herbed Ricotta. If you have the book, you know by now the Toast chapter is not filled strictly with toast-as-we-know-it recipes: bread + topping. It’s filled rather with recipes that use day old bread in sliced form: sandwiches, tartines, panini, soup, strata, etc. The tartine below (also featured in the video above) is inspired by one my aunt and I shared at Burlington’s South End Kitchen several years ago now. It’s one of my favorites this time of year, when I start craving fresh, crisp, cool vegetables but pickings are still quite slim.

If fresh favas are hard to come by or if their season for you is still months away, know that shelled edamame work just as well. A good, fresh ricotta makes all the difference here, and if you don’t have a good source for one, know that you can make it yourself—it’s easy, promise! Recipe and Facebook Live video are below for the homemade ricotta if you need any guidance.

Photo by Eva Kolenko

Endive & Fava Tartine with Herbed Ricotta

One March day several years ago, my aunt and I stopped into Burlington, Vermont’s South End Kitchen, an adorable café serving simple, local fare. Bundled in our warmest gear for the outing, braving the snowy roads hugging a frozen-solid Lake Champlain, we relished the tartine we ordered that afternoon—ricotta, pea shoots, radishes, and herbs—each spring-filled bite assuring us we could endure a few more weeks of winter. This is the tartine to make when you’ve had your fill of comfort foods—of soups and stews and roasts and braises—and you long for something fresh and bright. Favas are a laborious treat but can be hard to find; frozen edamame work just as well.

Homemade Ricotta, Facebook Live:

Description

From Bread Toast Crumbs

• 2 tablespoons minced shallots
• Kosher salt
• Pinch of sugar
• 2 tablespoons white balsamic vinegar
• 1 pound fava beans, or a heaping ½ cup shelled edamame
• 2 heads endive ( 3 ounces each), julienned
• 2 scallions, white and green parts thinly sliced to yield about 2 tablespoons
• 6 radishes, thinly sliced
• ⅓ cup extra-virgin olive oil, plus more for drizzling
• ½ cup fresh basil leaves
• 1 cup fresh ricotta, see recipe below
• ½ cup finely chopped mixed fresh herbs, such as dill, chives, and fresh parsley
• Zest of 1 lemon
• Freshly cracked black pepper to taste
• 6 slices peasant bread, ¾ inch thick

1. In a small bowl, season the shallots with a pinch each of salt and sugar. Cover with vinegar and let sit for 10 minutes.
2. Meanwhile, bring a large pot of water to a boil over high heat. Shell the fava beans, then drop them in the water and cook for 1 minute. Drain and plunge them into an ice bath. Peel the favas and set aside. If you’re using edamame, boil for 1 minute, then plunge into the ice bath.
3. In a large bowl combine the endive, scallions, radishes, and favas. Whisk ¹⁄³ cup oil into the vinegar mixture, pour it over the vegetables, and toss to coat. Taste and adjust the seasoning with salt, as needed. If you have small, tender basil leaves, add them to the bowl whole; otherwise, roughly chop the leaves, add them to the bowl, and toss to coat.
4. In a small bowl, stir together the ricotta, mixed herbs, and lemon zest. Season with salt and pepper to taste.
5. Preheat the broiler to high. Arrange the bread on a sheet pan and drizzle with oil. Turn the slices over and drizzle with more oil. Transfer to the oven and broil for about 2 minutes, until golden, keeping an eye on them to prevent burning. Flip and broil the other side until golden, 1 to 2 minutes more. Transfer the bread to a serving board or platter.
6. Spread each slice of bread with ricotta and mound the endive salad on top. Serve immediately.

Description

Salt: If you are using Morton Kosher salt or sea salt, use 3/4 teaspoon.

Milk and Cream: If you can find milk and cream that is not “ultra-pasteurized”, buy them. I never can find non “ultra-pasteurized” heavy cream but it doesn’t seem to matter.

• 4 cups whole milk, see notes above
• 2 cups heavy cream
• 1.5 teaspoons Diamond Crystal kosher salt, see notes above
• 3 tablespoons white balsamic vinegar or other white vinegar you like

1. Set a large fine-mesh sieve over a deep bowl. Line the sieve with two layers of folded cheesecloth (so roughly 4 single layers).
2. Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally — do not walk away. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute or until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
3. Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally transferring the liquid that collects in the bowl to another storage vessel. In the end you will have 2 cups of ricotta and 4 cups of whey. Transfer the ricotta to a bowl, discarding the cheesecloth. Save the whey — you can make bread with it.
4. Taste the ricotta. Season with more salt if you wish. Use the ricotta immediately or transfer it to a storage vessel, and refrigerate. The ricotta will keep refrigerated for 4 to 5 days. It will thicken considerably once chilled for 24 hours.

• Prep Time: 2 minutes
• Cook Time: 25 minutes
• Category: Cheese
• Method: Stovetop
• Cuisine: American/Italian