CHICKEN FRICASSEE
MAKES 6 SERVINGS
Served over hot rice, this fricassee is the
epitome of comfort food.
2½ pounds bone-in skin-on chicken
thighs and drumsticks
2¼ teaspoons kosher salt, divided
¾ teaspoon ground black pepper,
divided
5 slices thick-cut bacon, chopped
Vegetable oil (optional)
⅓ cup all-purpose fl our
1 cup (½-inch) chopped yellow
onion
1 cup (½-inch) chopped carrot,
divided
½ cup (½-inch) chopped celery
1 tablespoon minced garlic
2 cups low-sodium chicken broth,
room temperature
¼ cup dry white wine, room
temperature
1 bay leaf
2 teaspoons chopped fresh thyme
¼ teaspoon cayenne pepper
1 cup quartered fresh baby
portobello mushrooms
Hot cooked rice, to serve
Garnish: fresh thyme leaves
- Trim chicken, and pat dry; sprinkle
with 2 teaspoons salt and ½ teaspoon
black pepper. Let stand at room
temperature for 30 minutes. - In a large Dutch oven, cook bacon
over medium heat until crispy. Using
a slotted spoon, remove bacon, and
let drain on paper towels, reserving
drippings in pot. - Increase heat to medium-high.
Working in batches, cook chicken
until browned, 2 to 3 minutes per
side. (Reduce heat to prevent excess
browning, if necessary.) Transfer
chicken to a large plate; set aside. - Add enough oil to pot to make
about ⅓ cup drippings, if needed.
Reduce heat to medium. Add fl our to
pot; cook, whisking constantly, until
fl our mixture turns a light peanut
butter color, about 10 minutes. Add
onion, ½ cup carrot, celery, and
garlic; reduce heat to medium-low,
and cook, stirring constantly, until
vegetables are softened, 4 to
5 minutes. - Gradually stir in broth and wine.
Stir in bay leaf, thyme, cayenne,
remaining ¼ teaspoon salt, and
remaining ¼ teaspoon pepper. Bring
to a boil; reduce heat to medium-
low. Return chicken and any juices to
pot; simmer, stirring occasionally, for
about 1 hour and 15 minutes.- Add half of bacon, mushrooms,
and remaining ½ cup carrots to pot;
simmer until chicken is fork-tender,
about 30 minutes. Discard bay leaf.
Serve immediately with rice. Sprinkle
with remaining bacon. Garnish with
thyme, if desired.
SHRIMP AND SAUSAGE
JAMBALAYA
MAKES 8 SERVINGS
(photo on page 49)This spicy one-pot wonder comes
together in under an hour for an easy
weeknight dinner.1 (14.5-ounce) can diced
tomatoes, undrained
1 cup chopped yellow onion
1 habanero, stemmed and seeded
4 cloves garlic
2 tablespoons vegetable oil
1 (12-ounce) package smoked
andouille sausage, sliced crosswise
into ¼-inch-thick rounds
1¾ pounds large fresh shrimp,
peeled and deveined (tails
left on)
2 teaspoons kosher salt, divided
¾ teaspoon ground black pepper,
divided
2¾ cups low-sodium chicken broth,
room temperature
1½ cups long-grain rice
1 tablespoon chopped fresh thyme
1 bay leaf
½ teaspoon smoked paprika
1 tablespoon chopped fresh parsley
Garnish: chopped fresh parsley,
ground black pepper- In the container of a blender,
process tomatoes, onion, habanero,
and garlic until relatively smooth.
Set aside. - In a large Dutch oven, heat oil over
medium-high heat; add andouille, and
cook until browned, 3 to 4 minutes.
(Reduce heat to prevent excess
browning, if necessary.) Using a
slotted spoon, transfer andouille to a
large bowl, reserving drippings in pot.
Reduce heat to medium. - In a large bowl, toss shrimp with
¾ teaspoon salt and ½ teaspoon black
pepper. Working in batches, add
shrimp to pot with drippings, and cook
until just pink, 2 to 3 minutes. Transfer
shrimp to bowl with andouille; keep
warm. Reserve drippings in pot. - Add tomato mixture to pot; cook,
stirring frequently, for 3 minutes.
Stir in broth, rice, thyme, bay leaf,
and paprika. Bring to a boil; reduce
heat to medium-low. Cover and
cook, stirring occasionally, until rice
is tender, 25 to 30 minutes. - Stir in parsley, remaining
1¼ teaspoons salt, and remaining
¼ teaspoon black pepper. Return
andouille and shrimp to pot, gently
stirring until heated through, about
2 minutes. Discard bay leaf. Serve
immediately. Garnish with parsley and
black pepper, if desired.
Kitchen Tip: If you like softer rice, add
¼ cup more broth or water to the pot at
a time; cover and cook on medium-low
for about 5 minutes more. Repeat as
needed.