Pan-cooked chicken, caramelized and sticky to the fingers, moist and flavorful inside, is a favorite food around the world. If there are chicken-lovers in your family (as in mine), this Le Marche version is sure to be a hit. Its special taste and texture come from the region’s big fat Ascolane olives, which imbue the chicken with flavor, and the crunch of native pine nuts. Though authentic Ascolane olives are fantastic in this dish, they’re only occasionally available in the United States. But other varieties of green, brine-cured Italian olives (such as Castelvetrano or Cerignola) will be delicious, too; just keep in mind that the saltiness of olives will vary, and season accordingly. “How about black olives?” you ask. And I say, “Black oil-cured olives will be delicious as well; even a green-and-black combination would be nice.” Choose your preferred chicken pieces, too. A whole bird, cut up, is fine, though all dark meat—drumsticks and thighs—is my favorite. And if you are in a hurry (or watching your fat intake), use breast pieces. With these, you can cut the oil and butter in the recipe in half and, because breast meat cooks faster, brown the pieces initially for only 10 minutes, turn them, add the olives, then cook for an additional 10 minutes.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.