© 2016 MARTHA STEWART LIVING OMNIMEDIA, INC. ALL RIGHTS RESERVEDBraised Chicken With Artichokes, Olives, and Lemon
Active Time: 45 min. Total Time: 1 hr. Serves: 41 whole chicken (3½ pounds), cut into 8 pieces and patted dry
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
12 cloves garlic, peeled and lightly smashed
9 ounces frozen artichoke hearts, thawed and halved
6 ounces green olives, such as Castelvetrano (1 cup)
1 tablespoon chopped fresh oregano, plus leaves for serving
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 small lemon, sliced into paper-thin rounds
Cooked orzo, for serving1.Season chicken with salt and pepper. Heat a large straight-sided
skillet over medium-high. Add oil, then chicken, skin-side down,
in a single layer. Cook, turning, until browned, 12 to 15 minutes.
Transfer to a plate.2.Reduce heat to medium. Add garlic and artichokes; cook until
golden brown in places, 5 to 7 minutes. Add olives, oregano, and
flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon,
scraping browned bits from bottom of pan. Return chicken, skin-
side up, and any juices to pan; bring to a simmer. Partially cover,
reduce heat to low, and simmer until a thermometer inserted in
thickest part of chicken (without touching bone) registers 165°,
10 to 12 minutes. Remove lid; continue simmering until sauce
thickens slightly. Serve over orzo, sprinkled with oregano leaves.Coconut-Curry Fish With Sweet Potatoes
and EggplantActive Time: 15 min. Total Time: 35 min. Serves: 4
1 can (13.5 ounces) unsweetened coconut milk
2 tablespoons green curry paste
¾pound eggplant, cut into 1½-inch pieces
2 small sweet potatoes (12 ounces total), peeled and cut
into 1-inch pieces
1 sprig basil, plus leaves for serving
Coarse salt and freshly ground pepper
1 ½pounds skinless cod, bass, or halibut fillet, cut into 4 pieces
Steamed rice, sliced Thai chiles, and lime wedges, for serving1.Stir together coconut milk, curry paste, and eggplant in a large
straight-sided skillet. Bring to a boil, then reduce heat to medium-
low and simmer, covered, 5 minutes. Stir in sweet potatoes and
basil sprig; season with salt and pepper. Cover and cook, stirringa few times, until potatoes are almost tender, 12 to 15 minutes.
2.Generously season fish with salt and nestle into skillet until
partially submerged. Cook, partially covered, gently shaking
skillet a few times, until just cooked through, 7 to 9 minutes.
Remove basil sprig. Serve with rice, topped with basil leaves,
chiles, and lime wedges.Rosemary-and-Garlic Lamb Chops
Active Time: 25 min. Total Time: 35 min. Serves: 4
4 lamb-shoulder chops (6 to 8 ounces each), trimmed
of excess fat
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons minced garlic (from 4 to 5 cloves)
3 sprigs rosemary
2 tablespoons tomato paste
½cup dry red wine, such as Cabernet Sauvignon
1 ½cups low-sodium chicken broth
Mashed potatoes, for serving1.Season lamb with salt and pepper. Heat a large straight-
sided skillet over medium-high. Add oil, then lamb in a single layer.
Cook, flipping once, until browned on both sides, 5 to 7 minutes.
Transfer to a plate.
2.Reduce heat to medium. Add onions; cook, stirring a few times,
until golden brown in places, 5 to 7 minutes. Add garlic, rosemary,
and tomato paste; cook until fragrant, about 1 minute. Add wine;
cook until mostly evaporated, about 1 minute. Stir in broth. Return
lamb and any juices to pan; bring to a simmer. Partially cover,
reduce heat to low, and cook until a thermometer inserted in
thickest part of lamb (without touching bone) registers 130°, 6 to
8 minutes. Serve over potatoes.
Pancetta-Wrapped Pork With Pears
and Root VegetablesActive Time: 35 min. Total Time: 1 hr. 15 min. Serves: 42 ¼pounds pork loin, trimmed of excess fat
Coarse salt and freshly ground pepper
¼pound pancetta, sliced into scant ⅛-inch-thick rounds
2 tablespoons extra-virgin olive oil
4 medium carrots, peeled and cut on the bias into 3-inch pieces
4 medium parsnips, peeled and cut on the bias into 3-inch pieces
1 medium red onion, cut into 8 wedges
4 small pears, halved and cored, or 2 large pears, quartered
and cored
2 cups low-sodium chicken broth
1 teaspoon caraway seeds
Crusty bread, for serving1.Preheat oven to 350°. Generously season pork with salt and
pepper. Wrap in pancetta, overlapping slightly; tie with kitchen twine.
Heat a pot over medium-high. Add oil, then pork. Cook, turning a
few times, until golden brown, 8 to 10 minutes. Transfer to a plate.2.Add vegetables to pot; cook, stirring a few times, until golden
in places, 5 to 7 minutes. Add pears, broth, and caraway seeds;
season with salt and pepper. Return pork and any juices to pan;
bring to a simmer. Partially cover and roast in oven until a ther-
mometer inserted in thickest part of pork registers 135°, 25 to 30
minutes. Transfer pork to a carving board; let stand 15 minutes.
Slice and serve, with vegetables, pears, braising liquid, and bread.