2020-04-01 Woman\'s Day

WOMANSDAYMAG APRIL 2020 77

8 small chicken thighs

(about 2½ lbs)

Kosher salt and pepper

¼ cup sour cream

¼ cup buttermilk

1½ Tbsp fresh lemon juice

1tsp Dijon mustard

1 Tbsp fresh tarragon,

chopped

12 oz fettucine

1 lb asparagus, trimmed

and sliced on a diagonal

¼cup olive oil, divided

2 cloves garlic, pressed

1 large leek, white and

light green parts only,

sliced into half-moons

6 cups torn lettuce or

mixed greens

1 medium bulb fennel,

cored and thinly sliced

1small seedless

cucumber, cut into

matchsticks

2 scallions, thinly sliced

2 Tbsp fresh

thyme leaves

⅛ tsp red pepper flakes

Kosher salt

1Tbsp grated lemon

zest plus 3 Tbsp juice

2 oz Parmesan,

shaved with peeler

(^1) Season chicken with 1⁄4 tsp each salt and pepper and
place in a large cast-iron skillet, skin side down. Place
a smaller skillet on top of chicken and put heavy cans in
skillet (the contents won’t cook) to weigh it down (this will
flatten chicken so it cooks up evenly and extra-crisp). Turn
heat on medium and cook until skin is deeply browned
and crisp, 12 to 14 minutes. Flip chicken and cook,
uncovered, until cooked through, 4 to 5 minutes more.
(^2) Meanwhile, in a large bowl, whisk together sour
cream, buttermilk, lemon juice, mustard, and ¼ tsp each
salt and pepper; stir in tarragon.
(^3) Add lettuce and toss to coat, then fold in fennel,
cucumber, and scallions. Serve with chicken.
PER SERVING 450 CAL, 27 G FAT (8 G SAT), 41 G PRO, 495 MG SODIUM,
10 G CARB, 4 G FIBER
(^1) Cook pasta per pkg. directions, adding asparagus
during last 2 minutes of cooking.
(^2) Meanwhile, in a large skillet, heat 2 Tbsp oil with
garlic, leek, thyme, red pepper flakes, and ¼ tsp salt
on medium-low and cook, stirring occasionally, until
very tender, 12 to 15 minutes.
(^3) Reserve 1 cup pasta cooking water, then drain pasta
and asparagus and add to leek mixture. Add lemon juice,
remaining 2 Tbsp oil, and ¼ cup reserved pasta water,
tossing to coat. Fold in half of Parmesan, adding more
cooking water if pasta seems dry. Top with lemon zest
and remaining Parmesan.
PER SERVING 525 CAL, 19 G FAT (5 G SAT), 18 G PRO, 330 MG SODIUM,
72 G CARB, 5 G FIBER
Spring Veggie Pasta
ACTIVE 30 MIN. ● TOTAL 30 MIN.
SERVES 4
$

1. 94
   PER SERVING
   MEATLESS MAIN
   Crispy Chicken
   Thighs with
   Buttermilk
   Fennel Salad
   ACTIVE 25 MIN. ● TOTAL 25 MIN.
   SERVES 4
   $


2. 79
   PER SERVING
   EASY ENTERTAINING
   Starting chicken skin side down in a
   cold cast-iron skillet lets the fat render
   slowly, resulting in crispy skin without
   the need for extra oil.