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Chardonnay-Braised Chicken Thighs with Parsnips

Repeat after me. One-pot meals are a girl's best friend - diamonds are a close second. And when you can get this much flavor from a single pot, without slaving over it for 3 days, that in and of itself is reason enough to throw a party.

In fact, my husband went on record as saying​ - "This has to be one of the top 5 best (maybe 3) meals my wife has ever made." People I have been cooking for this man for 20+ years - he has had a lot of dinners to rank and so have I - trust me when I say this one is up there.

I promised you tasty recipes for entertaining - that are not precious or fussy, and this one from Food & Wine knocks it out of the park. If you have all day, by all means don't let me stop you from whipping up a little Coq au vin. But if you have carpool, homework, soccer and piano practice times 2 and only about an hour to whip up dinner for 10 then make this.

Spoon it over pasta​ (I used egg noodles), mashed potatoes or rice, serve with a salad, crusty bread, a good bottle of wine and you're done.

Chardonnay-Braised Chicken Thighs with Parsnips​

  1. 2 tablespoons unsalted butter
  2. 2 tablespoons extra-virgin olive oil
  3. 8 medium chicken thighs (about 2 3/4 pounds)
  4. Salt
  5. Freshly ground black pepper
  6. 1/4 cup all-purpose flour
  7. 4 small shallots, peeled and quartered
  8. 1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons
  9. 1 rosemary sprig (about 6 inches)
  10. 1 cup California Chardonnay or other dry white wine
  11. 1 1/2 cups low-sodium chicken broth
  12. Chopped flat-leaf parsley, for garnish

Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.

Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.

Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, garnish with parsley; serve.

​

Melon + Cucumber + Feta + Mint Skewers

I'm practically giddy slicing watermelon for an appetizer in mid-September. After all, melon is a summer treat right? Well, summer often arrives late here in the SF Bay Area. But that's okay, I'm undeterred when it comes to squeezing out every last drop of sunshine before I acquiesce to the brisk fall days that lie ahead. 

I typically avoid precious food for entertaining, especially for large groups, as it's just too time consuming. And slicing up dozens of consistent little squares of melon, cucumber and cheese and then carefully skewering and garnishing is definitely veering towards precious. So much so, in fact, my 10 year old son, who is mostly unfazed by anything that happens in the kitchen actually said - "wow Mom, that sure is fancy"!  

Every rule has an exception and fancy food has its place - like, for instance, when your guest list is short and one of them is a chef​. But if you don't do fancy no matter who's coming for dinner, these ingredients will taste just as good tossed together and served as the salad course - perhaps add a handful of mache lettuce and a simple vinaigrette instead of the balsamic.

If fancy is your middle name and time consuming isn't an issue, then by all means bust out some mini cookie cutters like these and go crazy!

Melon + Cucumber + Feta + Mint Skewers​

1/4 small, seedless watermelon sliced into bite-sized squares​

1 seedless cucumber peeled and sliced into bite-sized pieces similar in size to the melon​

3-4 oz brick Greek feta​ in brine, again sliced to match the size of the other ingredients

20 small mint leaves and 20 skewers​

​A nice aged balsamic vinegar and eyedropper if you have them on hand or this balsamic glaze from Trader Joe's.

Slice, assemble or toss all of the ingredients and serve IMMEDIATELY - you want everything ice cold and crunchy.

Grilled Pork Tenderloin

If you like to entertain at home a lot, one-pot meals are a girl's best friend in my opinion - diamonds are a close second.

While not exactly one pot, this recipe is close enough because a key part of it, the flageolet beans, must be made ahead - 2 days to be exact so plan accordingly.

You might be tempted to use canned beans and that's okay if you're seriously pressed for time and you choose a quality brand like this one - this is about boosting your love of gatherings, not squashing it. But with that said, I HIGHLY recommend taking the steps to use the dried beans for this recipe and I love the Rancho Gordo brand.

Once the beans are soaking and the pork is marinating, you can focus on​ pulling the other elements of this yummy dinner together. I recommend a big loaf of crusty bread - get the good stuff, and a heaping green salad - perhaps with pears or nectarines to cut the richness of the main dish. 

For an appetizer, you can whip up these slow-baked tomatoes for an easy twist on bruschetta and omit the need to add tomatoes to the main dish - just spoon it on as a tasty garnish. And of course, you'll need a signature cocktail. I think the maple syrup in this one is a nice complement to the pork or if you're looking for something lighter try this one.

​Grilled Pork Tenderloin With Creamy Flageolet Beans, Cherry Tomatoes & Tarragon

Serves 8​

  • 1 pound dried flageolet beans
  • 1/2 large onion, root end intact
  • 1 large carrot, in 4 pieces
  • 1 large celery rib, in 4 pieces
  • 4 whole garlic cloves, peeled
  • 6 sprigs fresh thyme
  • -- Kosher or sea salt, to taste
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 cups halved cherry tomatoes
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped Italian parsley
  • Pork
  • 6 sprigs fresh thyme
  • 1/2 cup kosher or sea salt
  • 1 1/2 teaspoons coarsely cracked black peppercorns
  • 4 juniper berries
  • 2 cloves garlic, peeled and smashed
  • 2 quarts boiling water
  • 2 pork tenderloins, about 1 1/3 pounds each
  • -- Extra virgin olive oil

Two days ahead: Soak the beans overnight in water to cover generously.

One day ahead: Drain and transfer the beans to a large pot. Add 2 1/2 quarts cold water. Bring to a simmer over moderate heat, skimming any foam. Add the onion, carrot, celery, whole garlic cloves and thyme sprigs. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the beans are tender, 45-60 minutes, adding water and cooking longer, if necessary. Season with salt. Let the beans cool in the broth. Cover and refrigerate overnight.

To finish the beans: Heat the olive oil in a large pot over moderate heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the cherry tomatoes and season with salt. Cook for about 2 minutes, stirring occasionally, just until they soften slightly. Do not let them collapse.

Drain the beans, reserving the broth and discarding the onion, carrot, celery and thyme sprigs. Add the beans to the pot along with enough of the bean broth to moisten them well. Stir in the tarragon and season with salt. Simmer gently for about 10 minutes to blend the flavors, adding more broth if necessary. The beans should be creamy, but not soupy. Taste and adjust the seasoning.

If possible, let cool for a couple of hours or refrigerate overnight. Reheat to serve, stirring in the parsley just before serving.

For the pork: Put the thyme, salt, peppercorns, juniper berries and garlic in a bowl. Add the boiling water and stir to dissolve the salt. Cool completely. Remove the silverskin from the tenderloins, then place the tenderloins in a non-aluminum container. Cover with the cold brine. Cover the container and refrigerate 4-8 hours.

To grill: Remove the pork from the brine. Pat dry, then rub all over with olive oil. Turn under the smaller, thin "tail" portion so it doesn't overcook, and secure with kitchen twine. Let sit while you prepare the grill.

Prepare a moderate charcoal fire for indirect grilling by banking the hot coals on both sides of the grill, leaving an area in the center with no coals underneath. Alternatively, preheat a gas grill to medium, then turn off one of the burners to create an area for indirect cooking.

Sear the pork on all sides directly over the coals or flame, then move to indirect heat, cover the grill, and continue cooking until the internal temperature reaches 140° on an instant-read thermometer, about 20 minutes, depending on size of the tenderloins. Remove to a platter and let rest 5 minutes before carving.

Slow-Baked Tomatoes

Think of this as the lazy - but smart, cook's alternative to bruschetta. Don't get me wrong, I love bruschetta as much as the next person​. But I think I love it more when someone else does all the slicing, dicing and assembling.

With this recipe, you literally toss 4 ingredients in a baking dish - choose one for oven to table like this one from Dragon Flameware, pour a glass of wine and walk away from the oven for an hour. When you return, make sure you resist that nagging urge to get your Martha on by assembling individual appetizers​. Simply lay out some crusty baguette slices, a creamy goat cheese and a knife and move on to your next course, or your next glass of wine.

Another host-friendly feature, apart from everything, is it's equally delicious hot, warm or room temp so there's no stressing out about the timing. It's also a great way to spice up your main dish so make extra to spoon over pasta, polenta or pork tenderloin.

​​Ingredients:

1 1/2 lbs cherry tomatoes or 1 1/2 lbs grape tomatoes

1/3 cup extra virgin olive oil

7 garlic cloves, peeled, split lengthwise and green shoot removed

1 bunch fresh mint, trimmed

1 1/2 teaspoons coarse or flake salt

1 teaspoon fresh ground black pepper

toasted slices of rustic bread

goat cheese (optional)

Preparation:​

1 - Preheat oven to 325 degrees F. Wash and drain tomatoes well. Pat dry with paper towels.

2 - In a nonreactive (such as earthenware) 2-quart baking dish place tomatoes in a single layer. Pour on olive oil so they are very well coated and there should be a thin layer (1/8 inch) of oil on bottom of dish. Toss in garlic, mint, salt and pepper.

3 - Bake, uncovered, for 45 to 60 minutes or until tomato skins split and soften but tomatoes still retain their shape.

4 - Serve hot, warm, or at room temperature. Spoon or mash over slices of toasted bread and serve with goat cheese. Makes 8 servings. Recipe from Better Homes and Gardens. 

Figs, Prosciutto & St.-André Cheese

​I discovered this oh-so-simple-but-amazing-looking appetizer when I was assisting as food stylist on a photo shoot for a Williams-Sonoma cookbook called Summer. That was an unmentionable number of years ago but I still like to rock this recipe featuring one of my favorite summer ingredients - figs!

Summer  was one of four books in a seasonal series featuring the flawless recipes of Joanne Weir. She has her own cooking show, published numerous books, hosted cooking classes around the world and opened a pretty happening Mexican restaurant in Sausalito - she will laugh when she finds out I'm STILL dragging these books out.  But hey, making beautiful but tasty food is no laughing matter - especially when the recipes are as reliable as hers.

Apart from just looking incredible​, this dish fits my other criteria for easy entertaining. There's a "can be made ahead" option - the dressing. Otherwise, you only need a few outstanding ingredients and a couple of minutes to throw it all together.

I say forget all that fussing over time-consuming canapé. It's a lot more fun to spend your time choosing that just right piece of jewelry for your event!

Ingredients:

  • 1/3 cup crème fraîche
  • 2 tsp. chopped fresh mint, plus mint sprigs for
      garnish
  • 2 tsp. fresh lemon juice
  • 2 to 3 tsp. milk
  • Salt and freshly ground pepper, to taste
  • 12 ripe figs, a single variety or a mixture
  • 6 oz. St.-André or other triple-cream cheese,
      such as Explorateur, cut into 12 wedges
  • 3 oz. thinly sliced prosciutto

Directions:

In a small bowl, whisk together the crème fraîche, chopped mint, lemon juice and as much of the milk as needed to form a thick, creamy consistency. Season with salt and pepper.

Halve the figs and arrange them on individual plates or a platter. Intersperse the wedges of cheese among the figs. Drape the prosciutto around the figs and drizzle with the crème fraîche mixture. Garnish with mint sprigs and serve.