Magazine article Sunset

Weeknight Cooking

Magazine article Sunset

Weeknight Cooking

Article excerpt

Recipes in 30 minutes or less

CHICKEN THIGHS PEPERONATA

SERVES 4 TO 6 / 30 MINUTES

Roasting the chicken and vegetables in the same pot makes for a rich, sweet-tart dish. Serve with crusty bread to sop up the juices.

2 tbsp. olive oil, divided

1 onion, halved and sliced

1 lb. sliced bell peppers

Y2 tsp. dried oregano

6 skin-on chicken thighs (about 2'/2 lbs. total)

Salt and pepper

2 tbsp. flour

Vs cup white wine

Va cup chopped flat-leaf parsley

1. Heat 1 tbsp. oil over medium heat in a large, wide dutch oven or pot. Add onion, peppers, and oregano. Cook, stirring occasionally, until vegetables are softened and just beginning to brown, about 12 minutes. Reduce heat if vegetables begin to scorch.

2. Meanwhile, season chicken all over with salt and pepper and dust with the flour. In a large frying pan, heat remaining 1 tbsp. oil over medium-high heat. Add chicken skin side down and cook without moving until lightly browned, 5 minutes. Turn chicken over and cook until second side is lightly browned, 5 minutes more.

3. Transfer chicken to pepper mixture, arranging pieces on top. Drain fat from frying pan, add wine, and return to heat. Scrape up any browned bits, then pour wine into pot of chicken and peppers.

4. Adjust heat to maintain a simmer, cover, and cook until chicken is no longer pink at the bone, 12 to 14 minutes. Sprinkle with parsley.

PER SERVING 203 Cal., 39% (79 Cal.) from fat; 22 g protein; 8.9 g fat (1.8 g sat.); 7.8 g carbo (1.8 g fiber); 98 mg sodium; 89 mg chol. LC/LS

FETTUCCINEwith SQUASH & PISTACHIO PESTO

SERVES 4/30 MINUTES

Cooking with store-bought cubed squash saves time on weeknights. You can sub in almonds or walnuts for the pistachios.

12 oz. fettuccine, gluten-free (we like Jovial brand) or regular

2 tbsp. plus Vs cup olive oil

1 pkg. (about 20 oz.) cubed butternut squash

Vs cup shelled pistachios

1 garlic clove, minced

Zest and juice of V2 lemon

About 1 cup (2 oz.) finely shredded parmigiano-reggiano cheese

About 1 cup loosely packed flat-leaf parsley leaves

Salt and pepper

1. Cook pasta according to package instructions.

2. Meanwhile, heat 2 tbsp. oil in a nonstick frying pan over medium-high heat. Cook squash until golden brown and tender, 16 to 17 minutes total. Remove from heat.

3. Make pesto: Whirl pistachios, garlic, lemon zest, and 1 cup each cheese and parsley in a food processor until finely chopped. …

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