1 celery stalk, finely chopped
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
Combine first five ingredients; season
with salt and pepper. Refrigerate in an
airtight container up to 3 days.
ACTIVE/TOTAL TIME: 5 MIN. | MAKES: 2 CUPSChicken Thighs With Cherry
Tomatoes and Pernod
6 bone-in, skin-on chicken thighs
(about 2½ pounds total)
Kosher salt and freshly ground
pepper
¼ cup Pernod or other anise-flavored
liqueur
1 tablespoon fennel seeds, crushed
with the bottom of a heavy pan
2 tablespoons extra-virgin olive oil
¼ cup fresh lemon juice4 shallots (8 ounces total), halved
lengthwise, or quartered if large
12 ounces cherry tomatoes on the vine
¼ cup fresh basil leaves, for serving- Season chicken generously with salt
and pepper. Let stand at room temperature
30 minutes. - Preheat oven to 400° with a rack in
center. Whisk together Pernod, fennel
seeds, olive oil, and lemon juice. Arrange
shallots and tomatoes in a large roasting
pan; season with salt and pepper. Add
chicken; drizzle with Pernod mixture.
Toss to coat, then arrange chicken skin‑
sides up. - Roast until chicken is golden and ten‑
der, 40 to 45 minutes. Switch oven to
broil; cook until skin is very crisp and
vegetables are lightly charred, 2 to 3
minutes more. - Transfer chicken and vegetables to
a serving platter. Pour pan juices into a
small saucepan. Skim fat, then reduce
over medium‑high heat until slightly
thickened, about 2 minutes. Drizzle
sauce around chicken, garnish with basil,
and serve.
ACTIVE TIME: 15 MIN. | TOTAL TIME: 1 HR. 30 MIN.
SERVES: 4Vinegar-and-Garlic-Braised
Chicken
1 ½ cups unseasoned rice vinegar
½ cup reduced-sodium soy sauce
1 tablespoon turbinado sugar
3 bay leaves
1 head garlic, cloves peeled and
smashed
Freshly ground pepper
8 pieces bone-in, skin-on chicken
thighs and drumsticks (about
3 pounds total)
2 tablespoons vegetable oil- Combine vinegar, soy sauce, sugar,
bay leaves, garlic, and 1 teaspoon pepper
in a bowl. Add chicken and marinate,
covered, in refrigerator at least 2 hours
and up to overnight. - Remove chicken (reserving marinade)
and pat dry with paper towels. Heat oil in
a large Dutch oven over medium. Add half
of chicken; cook until golden brown, 3 to
5 minutes. (It will brown quickly.) Turn;
brown about 2 minutes more. Transfer to
a plate. Repeat with remaining chicken. - Return all chicken and any accumu‑
lated juices to Dutch oven; add reserved
marinade, making sure liquid comes
halfway up sides of chicken (you may need
to nestle it). Bring to a simmer over high
heat, then reduce heat to low, cover, and
cook until chicken is tender, 20 to 25
minutes. Transfer chicken to a clean plate.
Skim fat from liquid with a spoon, then
increase heat to medium‑high and reduce
until syrupy (you should have about
1 cup). Spoon sauce over chicken and serve.
ACTIVE TIME: 10 MIN. | TOTAL TIME: 3 HR.
SERVES: 4
Caramelized Mustard-
Marmalade Wings
3 pounds chicken wings, cut in half
at joints, wing tips removed
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
½ cup orange marmalade
¼ cup whole-grain mustard
2 tablespoons Dijon mustard
1/8 teaspoon cayenne pepper
1 scallion, thinly sliced, for serving- Preheat oven to 400°. Season wings with
salt and pepper, toss with oil, and arrange
in a single layer on a parchment‑lined
rimmed baking sheet. Roast, flipping once,
until golden and cooked through, about
45 minutes. Meanwhile, whisk together
marmalade, mustards, and cayenne. - Brush wings all over with marmalade
mixture; return to oven and roast until
caramelized, 10 to 20 minutes. Let cool
slightly, then sprinkle with scallion
and serve.
ACTIVE TIME: 15 MIN. | TOTAL TIME: 1 HR. 15 MIN.
SERVES: 6 TO 8