One-pot recipes: Pan-roasted chicken with asparagus, more

These two dishes from chef Scott Conant will be a sure win for dinner tonight.

Endive salad with pine nut dressing and shaved Parmesan
Servings:

4 servings

Ingredients

  • For the dressing:

    • 1/4 cup pine nuts, toasted
    • 1/4 cup fresh lemon juice
    • 3 tbsps honey, such as wildflower
    • Kosher salt
    • Pinch of crushed red pepper
    • 1/2 cup extra-virgin olive oil
  • For the salad:

    • 16 endive leaves, cut in half lengthwise
    • 12 radicchio leaves, quartered
    • 16 arugula leaves, preferably wild arugula, torn in half
    • 28 strips Parmigiano-Reggiano cheese, shaved
    • 1/4 cup pine nuts, toasted

Preparation

Baking Directions:

For the dressing:In a blender, puree the pine nuts, lemon juice, honey, 1½ teaspoons salt and the crushed red pepper. With the machine running, slowly drizzle in the olive oil a little at a time. The dressing should be a thick, mayonnaise-like consistency. Transfer the dressing to a bowl and stir in 2 tablespoons water. Taste and season with additional salt, if needed. To serve:In a large bowl, gently toss the endive, radicchio and arugula with 1/4 cup of the dressing and half of the Parmigiano-Reggiano. Divide among serving plates and top with the remaining Parmigiano-Reggiano and the pine nuts. Drizzle with the remaining vinaigrette and serve.

Pan-roasted chicken with potatoes & asparagus and peas
Servings:

4 servings

Ingredients

    • 2 tbsps extra virgin olive oil
    • Kosher salt and lots of freshly ground black pepper
    • 1 3 to 3 1/2-pound chicken, cut into 8 pieces
    • 1 large onion, chopped
    • 8 to 10 fingerling potatoes
    • 1/2 cup peas
    • 1/2 cup asparagus

Preparation

Baking Directions:

To brown the chicken:In a wide, heavy-based sauté or frying pan, preferably cast-iron, heat the oil over medium-high heat. Season the chicken parts well with some salt and a lot of black pepper. Add the chicken, skin-side down and cook until the skin is well browned and crisp, about 10 minutes. Turn the chicken, reduce the heat to medium, partially cover the pan (another pan, inverted can take the place of a lid) and continue cooking another 15 minutes.To finish:Add the onion to the pan with the chicken. Continue cooking, stirring the onion occasionally, for about 10 minutes. Add the potatoes and continue cooking, stirring occasionally, until the potatoes are tender and the chicken is cooked through, another 10 to 15 minutes. Add the peas and asparagus and cook for 4-6 minutes until asparagus is fork tender. Serve immediately.

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