THE WORKBOOK
KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POTCOQ AU VIN ROSÉ M O
Active 45 min. | Total 2 hr. 15 min.4 oz pancetta, cut into 1⁄2-in. pieces
2 tsp olive oil
1 31⁄2- to 4-lb chicken, cut into 10 pieces
Kosher salt and pepper
1 lb cremini mushrooms, quartered
2 medium onions, finely chopped
2 leeks (white and light green parts only),
halved and sliced2 cloves garlic, pressed
2 Tbsp all-purpose flour
1 750-ml bottle dry rosé wine
1⁄2 cup low-sodium chicken broth
2 Tbsp Dijon mustard
6 sprigs thyme
2 bay leaves
1⁄4 cup chopped fresh tarragon
- Heat oven to 350°F. Heat large Dutch
oven on medium. Add pancetta and oil and
cook until pancetta is browned, 3 min. Using
slotted spoon, transfer to paper towel.
- Pat chicken pieces very dry and season
with 1⁄2 tsp each salt and pepper. Add skin
side down to pot and cook until golden
brown, 5 min. per side. Transfer to plate.
- Increase heat to medium-high, then add
mushrooms and cook, tossing only twice,
until browned, 6 to 8 min. Reduce heat to
medium-low and add onions, leeks and
garlic and cook, stirring occasionally, until
light golden brown and tender, 6 to 7 min.
- Sprinkle with flour and cook, stirring,
1 min. Add wine and bring to a simmer. Stir
in broth, mustard, thyme and bay leaves.
- Return chicken and pancetta to pan,
cover, transfer to oven and cook until
chicken is fork-tender, about 11⁄2 hr. Remove
from oven, discard thyme and bay leaves
and sprinkle with fresh tarragon.
SERVES 6 About 535 cal, 33.5 g fat (9.5 g sat),
40 g pro, 585 mg sodium, 18 g carb, 2 g fiberFESTIVE MOVIE NIGHT
Country Living has partnered with
Hallmark Channel to create the
ultimate holiday movie guide, includ-
ing crafts, delicious recipes and fun
activities inspired by the feel-good
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90 GH DECEMBER 2019
VA N I L L A- R OA S T E D
SWEET POTATOES GVO
Active 15 min. | Total 45 min.2 lbs sweet potatoes, cut into 1-in. wedges
2 Tbsp olive oil1 red chile, thinly sliced
Kosher salt
1 vanilla bean- Heat oven to 400°F. In large bowl, toss
potatoes, oil, chile and 1⁄2 tsp salt. Cut
vanilla bean lengthwise in half and scrape
seeds into potatoes. (Save scraped vanilla
bean for another use.) Toss to incorporate.
- Transfer to large rimmed baking sheet
and roast until potatoes are tender, 25 to
30 min.
SERVES 6 About 130 cal, 4.5 g fat (0.5 g sat),
2 g pro, 195 mg sodium, 20 g carb, 4 g fiberSALAD OF THE SEVEN FISHES G M
Active 50 min. | Total 50 min.1⁄2 Tbsp finely grated lemon zest,
plus 2 Tbsp fresh lemon juice
(from about 2 lemons),plus wedges for serving
Kosher salt and freshly ground pepper
1 small clove garlic, pressed
3 Tbsp olive oil
8 oz small squid, steamed
8 oz large cooked shrimp,
tails removed1 lb mussels, steamed
12 littleneck clams, steamed
6 oz cooked octopus tentacle
(about 1 tentacle)4 oz bay scallops (or sea scallops,
cut into 1⁄2-in. pieces), steamed1 small bulb fennel, very thinly sliced
1⁄2small red chile, very thinly sliced
1 stalk celery, very thinly sliced
1⁄4cup pitted green olives, sliced
4 oz cooked lump crabmeat, picked
1⁄2cup flat-leaf parsley leaves
- In large bowl, whisk together lemon
zest, juice, 1⁄2 tsp salt, 1⁄4 tsp pepper
and garlic. Whisk in oil.
- Thinly slice squid bodies. Cut each
shrimp into 3 pieces. Shuck mussels and
clams. Cut octopus tentacle into 1⁄2-in.
pieces. Transfer squid, shrimp, mussels,
clams, octopus and scallops to bowl with
lemon vinaigrette and toss to coat.
- Fold in fennel, chile, celery, olives,
crabmeat and parsley. Serve immediately
with lemon wedges if desired.
SERVES 6 About 340 cal, 11.5 g fat (2 g sat),
45 g pro, 1,335 mg sodium, 12 g carb, 2 g fiberHaPlllmaya^ rk
BMionvgoie!^
p. 3and presentBake Cookies p. 62
Decorate the Tree p. 30
BuiGingerbread ld a Barnp. 78
Make a Wreath p. 8
DiCardssplay p. 38Greeting
CCalendarreate an p. 14Advent
PMlan a arathonMovp. 2ie
and more!HOW YOUR FAVORITE HALLMARK STARS CELEBRATE1 00+ Ideas to Have a
Hallmark Movie HolidayMike
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