HARVEST CHICKEN

INGREDIENTS

  • 3 lb bone-in skin-on chicken parts (thighs, drumsticks, and/or breasts)
  • Kosher salt and freshly ground pepper
  • 1 Tbsp olive oil
  • 1 cup seedless grapes
  • 1 cup pitted kalamata olives
  • 2 shallots, sliced
  • 1 Tbsp chopped fresh rosemary
  • ½ cup dry white wine
  • ½ cup chicken broth

DIRECTIONS

  1. Preheat oven to 450°F.
  2. Pat chicken dry and season generously with salt and pepper. Warm oil in a heavy, ovenproof 12-inch skillet (cast- iron if you’ve got it) over medium-high heat until it shimmers. Working in 2 batches, brown chicken, flipping once, about 5 minutes per batch, transferring first batch to a plate while second batch browns. I take a lot of care in this step, not moving chicken until skin releases itself and is nicely bronzed.
  3. Return all chicken to pan, skin side up, and surround with grapes, olives, shallots, and rosemary. Roast chicken until just cooked through and juices run clear, about 20 minutes. 4. Transfer chicken, grapes, and olives to a platter, then add wine and chicken broth to juices in skillet over medium-high heat. Bring to a boil, scraping up any brown bits, and cook until reduced by half, 2 to 3 minutes. Strain sauce and pour over chicken, if desired. (See how long it takes guests to offer to slurp up sauce with a spoon.)

CARROT SOUP WITH TURKEY MEATBALLS

INGREDIENTS

For soup:

  • 2 Tbsp olive oil
  • 2 lb carrots, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, smashed
  • Kosher salt
  • 1 pinch red pepper flakes
  • 4 cups chicken, turkey, or vegetable broth (homemade or reduced-sodium canned)
  • 2 cups baby spinach leaves, sliced

For meatballs:

  • ½ lb ground turkey
  • ¼ cup grated ­Parmesan or pecorino cheese
  • ¼ cup bread crumbs
  • 2 Tbsp milk (or water)
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper

DIRECTIONS

  1. Make soup: Warm oil in a large pot over medium heat. Add carrots, onion, garlic, ½ tsp salt, and red pepper flakes and sauté, stirring, until vegetables begin to brown, about 15 minutes. Stir in broth, scraping up any bits stuck to bottom of pot. Cover pot and simmer until carrots are tender, stirring occasionally, about 30 minutes.
  2. Meanwhile, make meatballs: Mix all ingredients in a medium bowl, season with salt and pepper, and roll into 1-inch balls, spreading them out on a platter. 3. Puree soup in a blender, or with an immersion blender, until smooth. If using blender, return soup to pot. Bring to a simmer. Add meatballs and let simmer until meatballs are cooked through, about 10 minutes. Add spinach and simmer until wilted, about 1 minute. Season servings with salt and pepper to taste.

CHICKEN MARSALA

INGREDIENTS

  • 1/2 cup all-purpose flour
  • 2 boneless, skinless chicken breasts, cut in halves and pounded thin
  • 1 Tbsp. extra virgin olive oil
  • 3 Tbsp. unsalted butter
  • 3 cups sliced mushrooms
  • 3/4 cup Marsala wine
  • 1 cup low-sodium chicken broth
  • Salt and freshly ground black pepper to taste
  • Chopped green onions, for garnish

INSTRUCTIONS

STEP 1: In a shallow bowl or plate combine the flour, salt and pepper and stir to combine thoroughly. Dredge the chicken breast halves in the flour mixture, shaking to remove any excess.

STEP 2: Heat the oil in a large skillet over medium-high heat until very hot. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.

STEP 3: Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring occasionally, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping up any brown bits with a wooden spoon. When the wine has reduced by half, add the chicken broth and cook for 3 minutes, or until reduced and slightly thickened.

STEP 4: Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add the remaining tablespoon of butter. Taste and adjust for seasoning. Garnish with chopped onions and serve immediately.