Mustard-Braised Pork

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Mustard-Braised Pork is a deeply satisfying, rustic dish where cubed pork shoulder slowly transforms in a rich, tangy braising liquid into something tender and boldly flavored.

The pork shoulder is ideal here because its generous fat marbling and connective tissue break down over long, gentle heat, releasing gelatin that gives the braising liquid a silky body. Once the pork is seared to a deep golden crust — building fond and locking in savory depth — the real magic happens in the braise itself.

Dijon mustard is the backbone of the seasonings. It’s sharp and complex, with a subtle heat that mellows as it cooks but never disappears entirely, acting as an emulsifier. The white wine vinegar cuts through the richness of the pork and brightens everything, keeping the dish from feeling heavy despite the long cooking time.

Brown sugar balances the acidity and mustard’s bite, lending a subtle caramel warmth that rounds out the sharp edges without tipping the dish into sweetness. Garlic, braised low and slow, loses its pungency and becomes soft, nutty, and almost sweet, weaving through the flavors as a quiet, aromatic thread.

The finished dish is a study in contrasts held in harmony — tangy and rich, savory and faintly sweet, sharp and mellow all at once. The pork chunks are fork-tender, practically falling apart, with a savory crust. It’s the kind of dish that smells incredible for hours as it cooks and tastes even better the next day after the flavors have had time to deepen and settle together.

Serve the pork with anything from roasted potatoes and sauerkraut to rice and beans or even a simple green salad. Other options include over creamy mashed potatoes, egg noodles, or crusty bread to soak up the sauce, it’s straightforward comfort food with real sophistication underneath.

Mustard-Braised Pork

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2½ to 3 lbs. boneless pork shoulder, cut into 2-inch chunks
  • Salt and pepper
  • ¼ cup Dijon mustard (or a mixture of whole grain and Dijon), plus more for serving 
  • 2 Tbsp. white wine vinegar, distilled white vinegar or apple cider vinegar 
  • 3 Tbsp. brown sugar 
  • 3 garlic cloves, finely chopped or finely grated 
  • Warmed cooked white beans and a green salad (optional), for serving
We paired our pork with roasted baby potatoes and homemade sauerkraut.

Directions

  1. Arrange a rack in the middle of the oven and heat the oven to 350 degrees. Place the pork in a Dutch oven or other large ovenproof pot with a lid and season all over with salt and pepper. 
  2. In a small bowl, whisk together the mustard, vinegar, brown sugar and garlic until the sugar has dissolved. Pour the mixture all over the pork chunks and rub it in with your hands. Without pouring it directly over the pork, add 2 cups of water to the pot.  
  3. Cover the Dutch oven and bake for 1¼ hours. Adjust the oven temperature to 450 degrees and carefully uncover the pot. Bake until almost all of the liquid has evaporated (leaving mostly rendered fat) and the pork is golden brown and tender, about 30 minutes more.
  4. Serve the pork with sides as desired, and a dollop of mustard, if you like.

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Recipe by Christian Reynoso for NYTimes Cooking

Lomo Saltado (Peruvian Beef Stir-Fry)

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In the mid-19th century, Chinese and Japanese immigrants arrived in Peru, introducing ingredients, like soy sauce, ginger and rice vinegar. These Asian flavors quickly were integrated into Peruvian cuisine, giving birth to the popular Lomo Saltado, a stir-fry of beef, onions, tomatoes and soy sauce served with french fries and rice.

As beta-testers for America’s Test Kitchen, we did the trial version for Cook’s Illustrated several months back. Here, you want tender beef and crisp-tender vegetables coated in a lightly thickened, savory and tangy sauce. There should be enough sauce to coat the meat, vegetables, and French fries, which should begin to soften as they soak it up.

For starters, we were a bit apprehensive regarding the added French fries. But after eating it, we were astonished how much we liked the potatoes in the dish. They soak up some of that luscious sauce and add additional texture. We feel the rice is not necessary, but it also doesn’t diminish the meal in any way.

Fresh aji amarillo chiles can be challenging to find; look for frozen chiles in some Peruvian, Hispanic, or possibly Asian grocery stores. If unavailable, use red fresnos, red jalapeños, or orange mini bell peppers. Beef tenderloin is preferred (and expensive!) but sirloin or skirt steak will also work. We used a sirloin steak, the least expensive of the three options, and it was perfect!

TIP: Make sure to start preheating your oven for the French fries before you begin prep, so that you don’t have lag time until the oven reaches temperature.

Lomo Saltado (Peruvian Beef Stir-Fry)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. soy sauce
  • 2 Tbsp. oyster sauce
  • 5 tsp. white wine vinegar
  • 1 lb. beef tenderloin, trimmed, cut into 2- to 2-½ inch wide strips with grain, each strip cut crosswise against grain into ½-inch-thick slices, divided
  • 4 tsp. vegetable oil, divided
  • 1 small red onion, halved and sliced through root end into ¾ inch‑thick pieces
  • 2 garlic cloves, minced
  • 2 plum tomatoes, cored, seeded, and cut into ¾-inch-thick wedges
  • 2 aji amarillo chiles, stemmed, seeded, halved, and sliced thin
  • 8 oz. french fries, cooked
  • 2 Tbsp. chopped fresh cilantro

Directions

  1. Whisk 2 tablespoons plus 1 teaspoon soy sauce, 2 tablespoons plus 1 teaspoon oyster sauce, and 5 teaspoons white wine vinegar together in small bowl and set aside. Cut 1 pound beef tenderloin, trimmed, into 2-inch-long, ½-inch-wide strips.
  2. Heat empty 14-inch flat-bottom wok over high heat until just beginning to smoke. Drizzle 1½ teaspoons vegetable oil around perimeter of wok and heat until smoking. Add half of beef and use tongs to break up any meat that clumps. Cook, without stirring, until beef is browned on bottom, about 1 minute, then stir and cook until beef is browned around edges, about 1 minute longer. Transfer beef to medium bowl. Wipe wok clean and repeat with 1½ teaspoons oil and remaining beef.
  3. Wipe wok clean, then add remaining 1 teaspoon oil; heat over high heat until just beginning to smoke. Add 1 small red onion, halved and sliced through root end into ¾-inch‑thick pieces, and cook, stirring occasionally, until beginning to brown, about 1 minute. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Transfer to bowl with beef.
  4. Return wok to high heat, add soy sauce mixture, and bring to simmer. Cook until sauce is thickened slightly, about 1 minute. Add beef mixture and simmer, stirring occasionally, until sauce is thick enough to coat ingredients but still pools slightly at bottom of wok, 1 to 2 minutes.
  5. Off heat, add 2 plum tomatoes, cored, seeded, and cut into ¾-inch-thick wedges, and 2 ají amarillo chiles, stemmed, halved, seeded, and sliced lengthwise, and toss to combine. Gently fold in 8 ounces cooked french fries. Transfer to platter, garnish with 2 tablespoons chopped cilantro, and serve.

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Recipe by David Yu for Cook’s illustrated

Weeknight Ragù Bolognese

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Ragù Bolognese over Fettuccine is one of the great classics of Italian cuisine — a deeply satisfying, soul-warming dish from the Emilia-Romagna region of northern Italy.

The aroma is heady — savory, sweet from the carrot and onion, with hints of wine and the warm, roasted depth of slowly cooked meat. The taste is profoundly comforting: rich without being heavy, complex without being fussy. It’s the kind of dish that feels like it took all day — but here you get top-quality results in one hour!

Typically, the ragù is a slow-cooked meat sauce, rich and complex in flavor. In this short-cut version, meatloaf mix is used. Beginning with a soffritto — a fragrant base of finely diced onion, celery, and carrot sweated in butter and olive oil, the meat mixture is browned into this base, then married with dry white or red wine, a modest amount of tomato paste, and heavy cream, which softens the acidity and rounds out the sauce.

Flat, ribbon-like egg pasta — such as pappardelle, fettuccine or tagliatelle — is the ideal vehicle. Its broad, slightly porous surface clings to the thick ragù beautifully, and its richness (egg yolk in the dough) complements the butteriness of the sauce. When cooked properly to al dente, it has a satisfying chew and a gentle golden color.

On the plate, the result is a lustrous, amber-brown tangle of pasta, each strand coated in a clinging, meaty sauce studded with tender bits of browned meat. It’s finished with a generous shower of freshly grated Parmesan, which melts slightly into the warmth of the dish and adds a sharp, nutty counterpoint. A drizzle of good olive oil or a knob of butter can be added at the end for gloss.

In lieu of pancetta, we used guanciale since we had exactly 4 ounces on hand.

Weeknight Ragù Bolognese

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 4 oz. piece pancetta, cut into ½-inch chunks
  • 1 medium yellow onion, finely chopped
  • 1 medium celery stalk, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 2 garlic cloves, chopped
  • Kosher salt and ground black pepper
  • ½ cup dry red or white wine
  • 1 lb. meatloaf mix
  • 6 oz. can tomato paste
  • 1⁄2 cup heavy cream
  • 1⁄2 oz. Parmesan cheese, finely grated (1⁄4 cup); more for serving
  • 1 qt. low-sodium beef broth
  • 1⁄4 cup finely chopped fresh flat-leaf parsley

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Add the oil, pancetta, onion, celery, carrot, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onion is translucent and the pancetta has rendered some fat, 5 to 6 minutes.
  2. Add the wine and meatloaf mix; cook, breaking up the meat in small pieces, until no longer pink, 4 to 5 minutes.
  3. Stir in the tomato paste, cream, Parmesan and 1/2 cup water, then distribute the mixture into an even layer.
  4. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; making sure pressure level is set to High. Set the cooking time for 15 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then open the pot.
  5. Stir the parsley into the sauce, then taste and season with salt and pepper. Serve over cooked ribbon-like pasta.

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Adapted from a recipe for Milk Street

Creamy Fennel and White Bean Soup

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Creamy Fennel and White Bean Soup is a comforting and flavorful dish characterized by its smooth, velvety texture and aromatic taste. The soup typically features tender white beans (such as cannellini or great northern beans) cooked until soft and then blended or partially puréed to create a creamy base without needing heavy cream.

Fennel, with its mild anise-like flavor, is a standout ingredient that adds a subtle sweetness and a hint of licorice aroma to the soup. Other common ingredients included here are onions, garlic, vegetable or chicken broth, and olive oil. The seasonings are rosemary, chives, salt, and pepper which round out the savory profile.

For contrast, as well as a smoky-savory counterpoint, top the soup with crisped bacon. Chopped fresh chives and a squeeze of lemon juice finish it with freshness. Overall, Creamy Fennel and White Bean Soup is a nourishing, mildly sweet, and savory soup that’s perfect for a light lunch or dinner, especially during cooler months.

NOTE: Don’t fill the blender jar more than a third full of the hot soup mixture; hot liquids tend to splash out when the blender is turned on. To help prevent this, remove the cap from the blender lid and cover tightly with a kitchen towel. Start the blender on low and gradually increase the speed.

Of course, using homemade stock is always preferable. Homemade chicken stock is one of the most versatile and flavorful ingredients you can have in your kitchen. Unlike store-bought stocks, homemade stock has a richer, deeper flavor and aroma, and it is free from preservatives, artificial flavors, and excess sodium. As an added bonus, homemade chicken stock is also incredibly inexpensive, and it is an excellent way to use up kitchen scraps and leftover chicken bones.

Creamy Fennel and White Bean Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 oz. bacon, finely chopped
  • 2 medium yellow onions, finely chopped
  • 1 medium fennel bulb, trimmed and finely chopped
  • 5 medium garlic cloves, smashed and peeled
  • 2 tsp. fennel seeds, finely ground
  • 3 15½-oz. cans cannellini beans, rinsed and drained, divided
  • 5 cups chicken, or vegetable broth, preferably homemade
  • 1 4-inch sprig fresh rosemary
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, plus extra to serve
  • 3 Tbsp. finely chopped fresh chives
  • Lemon wedges, to serve

Directions

  1. In a large Dutch oven over medium, cook the bacon, stirring occasionally, until crisp, about 10 minutes.
  2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
  3. Add the onions, fennel, garlic and ground fennel to the pot, cover and cook over medium-low, stirring occasionally, until the vegetables are tender, about 15 minutes.
  4. Measure out 1½ cups of the beans and set aside. Add the remaining beans to the pot along with the broth, rosemary, ½ teaspoon salt and 1 teaspoon pepper. Bring to a simmer over medium-high. Cover, reduce to medium-low and simmer for 15 minutes.
  5. Remove and discard the rosemary sprig. Let the soup cool slightly, about 15 minutes. Transfer about ⅓ of the soup to a blender. Add 1 tablespoon of the oil and puree until smooth.
  6. Transfer to a large saucepan, then repeat with the remaining soup and oil, working in batches. Add the reserved beans and heat over medium-low, stirring, until the soup is heated through, about 10 minutes.
  7. Taste and season with salt and pepper. Serve drizzled with oil, sprinkled with the bacon and chives, with lemon wedges on the side.

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Adapted from a recipe for Milk Street

Green Chile Puttanesca Pork Chops

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Piquant was my initial descriptor as I savored my first bite; delicious was a very quick second. As chef Chris Morocco from Bon Appétit explains, every pork chop is a bit different, depending on its thickness and where it has been cut along the ribs or sirloin. That means each chop is somewhat unique and they often don’t cook evenly, particularly when seared like steaks.

However, this recipe calls for a two-step cooking process that mitigates this tendency, ideally starting with thinner chops of around ½” thickness, but the technique works for thicker chops as well (which ours were). A light dusting of flour allows for a deeper sear in less time, which is followed by a very fast and gentle braise in the pan sauce, allowing the chops to cook through but stay wonderfully juicy.

The heat of store-bought pickled chiles, like jalapeños (we always have our own pickled chiles on hand) and guindillas, brings a welcome zing that integrates seamlessly with the salty elements of puttanesca (made with pantry staples like olives and capers) and acts like a counterweight to rich pork chops.

With only two of us for dinner, and not wanting leftovers (unusual for us), we created the dish using only two chops, but did not decrease the other ingredients (except the flour, way too much!) You can easily cut that amount of flour by half, or more (which is indicated in ingredients list below).

Our accompaniment was sautéed baby spinach with garlic (yes, more!). If you would like to pair with a starch, polenta would make a good choice.

Green Chile Puttanesca Pork Chops

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ½ cup, all-purpose flour; plus 2 tsp. from dusting leftovers for sauce
  • 4 ½”-thick pork rib chops (look for the most marbled ones you can find), preferably bone-in (1½–2 lb.)
  • Kosher salt, freshly ground pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 large shallot, thinly sliced into rings
  • 8 garlic cloves, crushed
  • ½ cup pitted Castelvetrano or other green olives
  • ¼ cup (or more) halved or sliced pickled jalapeños or guindilla peppers
  • 2 Tbsp. drained capers
  • ¼ cup fresh lemon juice
  • 4 Tbsp. unsalted butter, cut into pieces

Directions

  1. Place 1 cup all-purpose flour in a shallow bowl. Season four ½”-thick pork rib chops, preferably bone-in (1½–2 lb.), with kosher salt and freshly ground pepper; lightly dredge in flour, shaking off excess. Heat 2 tablespoons. extra-virgin olive oil in a large skillet over medium-high. Working in batches if needed, cook pork chops until deep golden brown underneath, about 5 minutes. Turn; cook until light golden on other side, about 2 minutes. Transfer to a plate.
  2. Reduce heat to medium; pour remaining 1 tablespoons extra-virgin olive oil into pan. Add 1 large shallot, thinly sliced into rings, and 8 garlic cloves, crushed, and cook, stirring often, until softened and light golden around the edges, 3–4 minutes.
  3. Add 2 teaspoons of leftover flour; cook, stirring constantly, until aromatics are coated, about 1 minute. Add ½ cup pitted Castelvetrano or other green olives, ¼ cup halved or sliced pickled jalapeños or guindilla peppers, 2 tablespoons drained capers, and 1 cup water and cook, stirring constantly and scraping up any browned bits, until sauce is simmering and beginning to thicken, about 2 minutes. Add ¼ cup fresh lemon juice and 4 Tbsp. unsalted butter, cut into pieces, and swirl pan until butter is incorporated. Taste sauce; season with salt and add more jalapeños and/or some brine if needed.
  4. Return pork chops to pan, reduce heat to medium-low, and bring sauce to a gentle simmer. Cook, basting with sauce, just until warmed and cooked through, 3–4 minutes. Transfer pork chops to a platter and top with sauce and cilantro.

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Adapted from a recipe by Chris Morocco for Bon Appétit

Baked Potatoes for Two with Broccoli Cheese Topping

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These babies are a meal in themselves, and that’s exactly what we had for dinner recently. Sometimes a perfectly cooked baked potato can be just as satisfying as a fancy gratin.

To produce baked potatoes with an evenly fluffy interior, their ideal doneness temperature is 205 degrees. Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel.

To season the skin, coat the potatoes in salty water before baking; crisp the skin by painting it with vegetable oil (do not use olive oil as it will burn at such a high temp) once the potatoes are cooked through, and then bake the potatoes for an additional 10 minutes.

Adding a broccoli cheese sauce topping elevates these spuds to another level. Make sure to use a good quality Parmesan. Grate it from a block cheese to avoid a grainy effect. The sauce can easily be cut in half if desired (which we did, but then wished we had made the full amount).

Baked Potatoes for Two with Broccoli Cheese Topping

  • Servings: 2
  • Difficulty: easy
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TIP: For a silky smooth sauce, wait until the Monterey Jack and cheddar are thoroughly integrated before you add the Parmesan. If the sauce gets too thick, whisk in 1 tablespoon of hot water.

Ingredients

  • Salt and pepper
  • 2 12-oz. russet potatoes, unpeeled, each lightly pricked with fork in 6 places
  • 2 tsp. vegetable oil

Broccoli Cheese Sauce

  • 12 oz. broccoli, florets cut into 1-inch pieces
  • 1 Tbsp. vegetable oil
  • Salt and pepper
  • 1 Tbsp. unsalted butter
  • 4 tsp. all-purpose flour
  • 1⁄4 tsp. dry mustard
  • 1⁄8 tsp. cayenne pepper
  • 1 cup half-and-half
  • 1⁄2 cup water
  • 1⁄2 cup shredded Monterey Jack cheese
  • 1⁄2 cup shredded sharp cheddar cheese
  • ¼ cup Parmesan cheese, grated from a block

Directions

  1. Potatoes: Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in ½ cup water in medium bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. (If you have time, turn the potatoes in the water several times over 15 minutes.) Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, about 1 hour. (Depending on the size of your potatoes, this could take longer.)
  2. Add a quarter-sized rimmed baking sheet (in same oven as potatoes) and heat for 15 minutes. This will be used to bake the broccoli.
  3. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
  4. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste.
  5. Broccoli Cheese Sauce: While potatoes are roasting, toss broccoli florets with oil, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl.
  6. Arrange broccoli in single layer on heated rimmed baking sheet. In the same 450° degree oven, after the potatoes have cooked for about 50 minutes, roast the broccoli until spotty brown, about 15-18 minutes, turning florets halfway through cooking.
  7. Meanwhile, melt butter in medium saucepan over medium heat. Add flour, mustard, and cayenne and cook, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in half-and-half and water and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, 8 to 10 minutes.
  8. Off heat, whisk in Monterey Jack and cheddar until smooth. Stir in Parmesan until smooth. Season with salt and pepper. Top potatoes with roasted broccoli, pour sauce over broccoli and serve immediately. Sprinkle with a touch of paprika, if desired.

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Adapted from recipes for America’s Test Kitchen

Creamy Braised Chicken with Bacon and White Wine

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Let’s face it, chicken thighs are one of the most versatile and forgiving proteins to work with, and the options to create an amazing dish are boundless. Example, also known as Blanquette de Poulet, this weeknight-friendly comforting dinner comes together with a silky white wine sauce, tender chicken and vegetables. Cooking something en blanquette refers to the French method of preparing white meat in a white sauce.

This homey French stew is typically made with veal (blanquette de veau), but chicken (blanquette de poulet) and other meats can be used as well, such as this recipe. To make it, simmer veal and vegetables in stock until tender, remove the meat, and thicken the broth with a roux to make a sauce velouté—essentially a béchamel with a base of chicken stock instead of milk.

Finally, a mixture of cream and egg, called a “liaison” in French, thickens the sauce further, adding richness and a super silky texture — but no egg is used here. The meat is returned to the pot along with some sautéed mushrooms, and the dish is served with rice, bread, or egg noodles (our choice).

Note: Leftovers can be refrigerated in an airtight container for up 3 days. Reheat by gently simmering over medium-low heat until warmed through. Avoid bringing it to a rapid boil, which can cause the sauce to split.

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 slices thick-cut bacon, cut into 1/4-inch pieces
  • 2 lbs. bone-in, skin-on chicken thighs, patted dry
  • Kosher salt and black pepper to taste
  • 8 oz. cremini mushrooms, stemmed and sliced into 1/4-inch pieces
  • 1/2 medium yellow onion, finely diced
  • 1 large carrot, cut into a ½-inch dice
  • 1 large celery rib, finely diced
  • 1 cup dry white wine, such as riesling or sauvignon blanc
  • 1 cup low-sodium chicken broth, homemade or store-bought, or water
  • 4 tsp. cornstarch
  • 1/2 cup heavy cream
  • Crusty bread, egg noodles, or cooked farro, for serving

Directions

  1. In a 5-quart Dutch oven set over medium-low heat, cook bacon, stirring occasionally, until fat has rendered and bacon is crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl. Increase heat to medium-high.
  2. Lightly season chicken all over with salt and pepper, then place it skin-side-down in the Dutch oven. Cook until well browned, 5 to 7 minutes per side. Using tongs, remove the chicken to a plate. Pour all but 2 tablespoons of fat from Dutch oven; discard excess fat.
  3. Add mushrooms, onion, carrots, and celery to Dutch oven and cook over medium-high heat, stirring occasionally, until vegetables are tender and onion and celery are translucent, about 7 minutes. Using a wooden spoon, scrape fond from bottom and sides of pot. Return bacon and chicken to the pan; nestle chicken skin-side-up among the vegetables. Add wine and 1 cup low-sodium chicken broth or water, and season generously. (Liquid should reach about 2/3 of the way up sides of the chicken; add more water as needed.)
  4. Bring to a simmer, then reduce heat to low. Cover pot and gently simmer until the vegetables are soft and the meat is tender, 45 to 55 minutes. Using tongs, remove chicken to a plate; set aside.
  5. Bring to a simmer, then reduce heat to low. Cover pot and gently simmer until the vegetables are soft and the meat is tender, 45 to 55 minutes. Using tongs, remove chicken to a plate; set aside.
  6. In a small bowl, whisk cornstarch and 3 tablespoons cold water to combine. Pour cornstarch slurry into braising liquid; stir well to combine and cook until sauce is thick enough to coat back of a spoon, about 3 minutes. Remove from heat and stir in cream until well-combined. To serve, place individual thighs onto plates and ladle the vegetables and sauce over the top. Serve with crusty bread, egg noodles, or cooked farro.

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Adapted from a recipe by Zola Gregory for SeriousEats.com

Easy Moroccan Lamb Stew

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Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors (served with couscous if desired). Perfect for a cool-weather Sunday supper. In fact, as we made this meal on a Sunday, we were under a Winter weather warning with up to anywhere from 12 to 18 inches of snow predicted. (A similar scenario as when we made a beef stew several weekends ago.) We ended up with over 21 inches!

I digress… Lamb stew has that rich heartiness with deep and well-developed flavors. Here we provide three options. A quick cook in a pressure cooker; a long-slow cook in a crockpot; or as we did it, in a braising pot in the oven. Times will vary depending upon your chosen cooking method.

Using dried apricots, or other dried fruits like figs or raisins gives a mild, very subtle sweetness to help round out the flavors in the dish without being at all overpowering. If using whole apricots sounds a bit too adventurous, chop them up into small bits using a sharp knife. Chopping the apricot will help it better dissolve in the sauce and give the flavor it needs without being too obvious.

This Moroccan lamb stew uses a blend of different spices and flavor-makers such as cinnamon, allspice, bay leaves, and Moroccan Ras el Hanout — a decidedly North African/Moroccan spice blend that includes notes of turmeric, cloves, ginger, cardamom, nutmeg and more. It has a deep aroma and layers of warm, deep flavor that adds to dishes, especially in something like lamb stew.

Crockpot Instructions: If you prefer, after step #5 is completed, transfer the lamb stew to a large slow cooker insert. Cover and cook on low for about 6 hours, then stir in chickpeas and cook another 1 to 2 hours (total of up to 8 hours.) Or cook on high for 4 to 5 hours in total.

Pressure-Cooker Instructions: Instead of using a Dutch oven or other oven-safe cooking pot, follow the steps below to sauté and braise using your pressure cooker. Then, add in all the ingredients except for the chickpeas to the pot and lock the lid in place. Cook for 30 minutes on high pressure. When the timer is up, allow the pressure to safely release for about 10 minutes before using quick-release according to the manufacturer’s directions. Add in the chickpeas, bring up to pressure, and cook for another 5 minutes. Allow the pressure to release again for 5 minutes, then release remaining pressure using quick release.

Easy Moroccan Lamb Stew

  • Servings: 6-7
  • Difficulty: easy
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Ingredients

  • Extra-virgin olive oil
  • 1 large yellow onion chopped
  • 3 carrots cubed
  • 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
  • Kosher salt and pepper
  • 2 1/2 lbs. boneless leg of lamb, fat trimmed, cut into cubes
  • 3 large cloves garlic roughly chopped
  • 1/2 cup dried apricots, quartered
  • 1 cinnamon stick
  • 1 dried bay leaf, OR 2 fresh
  • 1 1/2 tsp. ground allspice
  • 1 1/2 tsp. ras el hanout
  • 1/2 tsp. ground ginger
  • 6 canned whole tomatoes preferably plum tomatoes, halved
  • 2 1/2 cups beef broth
  • 1 15-oz. can chickpeas, drained and rinsed

Directions

  1.  Preheat oven to 325° degrees.
  2. In a large Dutch oven or heavy oven-safe pot, heat 3 tablespoons olive oil over medium-high heat until shimmering but not smoking. Season half the lamb with salt and brown the seasoned lamb on all sides, about 10 minutes total. Remove the lamb to a bowl or quarter sheet pan. Salt and pepper the remaining lamb, and brown on all sides, another 10 minutes total. Remove to bowl or sheet pan when done.
  3. Reduce heat to medium and add more oil if needed. In the heated oil, sauté the onions, carrots, and potatoes for 5 minutes. Add the garlic, season the vegetables with salt and pepper, and sauté for an additional 2 minutes.
  4. Return the lamb to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
  5. Add the plum tomatoes with their juices and broth and bring everything to a boil.
  6. Cover the pot and place in the pre-heated oven for 2 hours (check partway through to add water or broth if needed—we needed to add an additional cup of liquid).
  7. Stir in the chickpeas, cover and return to the oven for another 30 minutes.
  8. Remove from the oven, discard the cinnamon stick and bay leaf, and serve.

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Loosely adapted from a recipe by Suzy Karadsheh, with influences from Molly Stevens

Chicken Chasseur

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Très bon! Chicken Chasseur, literally “hunter’s chicken” in French, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. Though Italian chicken cacciatore also has the same translation, the ingredients are quite different — most notably, it often includes bell pepper, uses red instead of white wine, and relies on a different set of herbs for flavor.

The beauty of this chicken chasseur recipe is that it comes together in one pot, complete with an aromatic sauce. It’s sophisticated enough to serve to guests, but simple enough to prepare on a weeknight for a cozy meal at home (although it takes longer than an hour).

We were in a bit of a time crunch, so we cranked the oven to 325°F and cooked the covered dish for 40 minutes (changes noted in the directions below). To ensure that the chicken thighs brown instead of steam, it’s best to do so in two batches, leaving space between each piece.

Let me just say, we could not believe how incredibly delicious this meal was. The depth of flavor was mind-boggling! A couple of things we did differently was broil the thighs at the very end for about 3 minutes to crisp up the skin, and add a cornstarch slurry to thicken the sauce while the chicken was under the broiler.

Served with egg noodles and a side of steamed green beans, it was a momentary bit of heaven on earth…

Chicken Chasseur

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 6 bone-in, skin-on chicken thighs, trimmed
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. olive oil
  • 3 Tbsp. unsalted butter, divided
  • 3 large shallots, chopped
  • 3/4 lb. mushrooms, sliced
  • 2-3 garlic cloves, minced
  • 1/2 cup dry vermouth (or 1/4 cup cognac and 1/4 cup dry vermouth)
  • 1 cup chicken stock, preferably homemade
  • 1 Tbsp. double-concentrated tomato paste
  • 1 Tbsp. all-purpose flour
  • 1 tsp. dried thyme or 1 Tbsp. fresh
  • 1 Tbsp. chopped fresh tarragon, divided

Directions

  1. Preheat oven to 325°F.
  2. Pat thighs dry and season generously with salt and pepper. Heat oil and 1 tablespoon of butter in a large skillet or braisier over medium-high. Add chicken to the pan skin-side-down (in batches if necessary) and sear until well-browned, turn and cook briefly on the other side, then remove from the skillet and set aside. Pour off all but 2 tablespoons fat from the pan.
  3. Add 1 tablespoon butter to the pan and reduce heat to medium-low. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to medium-high. Add the mushrooms, garlic, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
  4. Stir in the tomato paste and cook until it darkens a bit. Sprinkle the flour over the vegetables and stir to combine well. Deglaze the skillet with the vermouth (or vermouth cognac mixture) and bring back to a simmer. Stir in the stock, thyme, 2 teaspoons of tarragon, and 1/2 teaspoon salt.
  5. Return the chicken, skin-side-up, along with any accumulated juices. Cover tightly and place in the preheated oven. Braise the chicken until it reaches an internal temperature of 175°F, about 40-45 minutes.
  6. If desired, remove chicken to a rimmed baking sheet with a rack. Crank the oven to broil and crisp up the skin for about 3 minutes.
  7. If the sauce is thinner than you would like, reduce it over medium-low heat on the stovetop (adding a cornstarch slurry if needed). Swirl in the remaining tablespoon of butter and the remaining teaspoon of tarragon, along with 1/4 teaspoon black pepper. Taste and adjust for salt. Spoon sauce over the chicken and serve.

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Steak Pizzaiola

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This weeknight-friendly treat comes together in about 40 minutes. Steak pizzaiola or, “in the style of the pizza maker,” is an Italian-American favorite among many beef-loving connoisseurs.

This streamlined recipe showcases how one can still enjoy steak in the Mediterranean diet. It is designed for serving family style, a few slices of meat per person, paired with other elements to make a balanced meal. (Confession, we happened to have 1 1/2 pounds of flap meat on hand, so our meal was definitely more meat-centric.)

Use a lean cut of steak, such as top round, filet mignon, or sirloin tip (flap meat) to keep the saturated fat in check. A quick sear builds a nice crust and a finishing simmer in the sauce helps prevent even lean steaks from drying out. It is essential to get thick-cut steaks so you can achieve nice browning without overcooking them.

Most recipes for steak pizzaiola start with canned tomatoes simmered down into a sauce. Double it if you plan to serve it with pasta, which we did. In fact, we used a good-quality jarred puttanesca sauce.

Not all recipes for steak pizzaiola include vegetables, but adding a thinly sliced onion and bell pepper add volume to the dish and sweetness to the sauce. Sliced mushrooms are another great option.

OPTIONS: Use a spicy Arrabbiata sauce in place of the marinara. Add a little Calabrian chili paste to give the sauce a potent, lingering heat. Stir olives or capers into the sauce; their flavor plays well with garlic and oregano.

Steak Pizzaiola

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. lean beef steak (top round, sirloin tip, or similar)
  • Salt
  • Freshly ground black pepper
  • 3 Tbsp. extra virgin olive oil
  • 1 small onion, very thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 2 cups marinara sauce (to serve with pasta use 4 cups)
  • Fresh basil or parsley leaves, torn, for garnish
  • Freshly grated parmesan cheese, for garnish

Directions

  1. Prepare the steak. Pat the steak very dry. Lightly season the steak on both sides with salt and pepper.
  2. Sear the steak. In a large Dutch oven, heat 1–2 tablespoons of the olive oil over medium-high heat. Add the steak and sear 2 to 3 minutes per side, without moving. You want a good brown crust. Remove steak and set aside.The steak shouldn’t be cooked to temperature at this point.
  3. Build the sauce. Reduce heat to medium. Add the remaining olive oil (if needed), then add the onion and bell pepper. Sauté until softened, about 5 to 7 minutes. Stir in garlic, oregano, and red pepper flakes and stir to combine. Cook for another minute until garlic is fragrant. Add the marinara sauce and bring to a gentle simmer.
  4. Finish steak in sauce. Return the seared steak to the pan, nestling it into the sauce so the sides are submerged. Lower heat to medium-low and simmer 2 to 10 minutes, until the steak is cooked to your liking, using a thermometer to check the doneness of the steak. Rare may need hardly any time in the sauce (120–125°F), Medium-Rare (130-135°F) and Medium (140–145°F) will require a few minutes, and for Medium-Well (150–155°F) or Well-Done (160°F+) you may need the full 10 minutes or more.
  5. Finish and serve. Taste the sauce and adjust salt and pepper as needed. Transfer the steaks to a board, slice them, and serve immediately, topped with sauce, torn fresh basil or parsley leaves, and parmesan cheese.
  6. To serve with pasta: A classic way to serve this steak pizzaiola recipe is with pasta. Once the steak is cooked, plate it up with a little of the sauce, then toss cooked spaghetti or rigatoni with the remaining sauce in the pot. If you plan to serve it this way, use 4 cups of marinara instead of 2. 

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Recipe from the mediterraneandish.com

Rigatoni alla Zozzona

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Rigatoni alla zozzona is a classic Roman pasta dish—a mashup of cheesy, porky, egg-rich carbonara and spicy, tomatoey all’Amatriciana. The sauce requires only a handful of simple ingredients, almost no knife work and comes together speedily. What possessed me to try this? Don’t know, don’t care… would make it again in a heartbeat.

It begins with spicy Italian sausage and cured pork cooked in olive oil; we’re using guanciale (pork jowl), but pancetta is equally good and easier to source. Canned crushed tomatoes simmer with the pork, creating a savory-sweet sauce. Eggs beaten with pecorino and a little reserved pasta water are added at the end; gentle residual heat cooks everything just enough so it has a rich velvetiness.

Though guanciale may be an unfamiliar word for native English speakers (pronounced: gwaan-CHAA-lei), there’s nothing difficult about eating the rich and salty Italian cured meat. This cut of meat resembles bacon in that it’s fatty, often gets served thinly sliced, and a little bit goes a long way. It was our first experience cooking with it, and won’t be the last.

Pork cheeks can be obtained raw, but most guanciale is cured, and the flavor permeates each bite and gives the sauce an umami richness and a bit of a salty, velvety backbone. 

Keep in mind, you don’t want to boil the pasta until al dente. Drain it when it’s just shy of al dente, as it will finish cooking directly in the sauce. Also, be sure to reserve some of the cooking water before draining the pasta; you will need it to make the sauce. And what a sauce it is!

NOTE: Don’t add the ¼ cup reserved pasta water to the egg mixture before the water has had a chance to cool slightly. If it’s scalding hot, it will curdle the eggs.

WOW, this was more amazing than we thought it would be! Very few ingredients pack a HUGE punch. Now if you can’t take the heat, use sweet Italian sausage instead of hot. It is very rich and would make a nice first course if served in small portions. If you plan to serve as the main course, complete the meal with a side salad and/or a green vegetable such as broccoli rabe.

Rigatoni alla Zozzona

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. rigatoni
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, divided, plus more to serve
  • 4 oz. pancetta or guanciale, chopped
  • 8 oz. hot Italian sausage, casings removed
  • 1 14½-oz. can crushed tomatoes (1½ cups)
  • 1 large egg, plus 2 large egg yolks
  • 1 oz. finely grated pecorino Romano cheese (½ cup), plus more to serve

Directions

  1. In a large pot over medium-high, bring 3 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the pasta cooking liquid, then drain; set aside.
  2. In the same pot over medium-high, combine 1 tablespoon oil and the pancetta. Cook, stirring, until it has rendered some of its fat and begins to brown, about 2 minutes. Add the sausage and cook, breaking it into small pieces, until browned, about 3 minutes. Using a slotted spoon, transfer half of the pancetta-sausage mixture to a small bowl; set aside.
  3. Into the pancetta-sausage mixture in the pot, stir the tomatoes. Bring to a simmer over medium and cook, stirring, until thickened, 6 to 8 minutes. Stir in 1 cup of the reserved pasta water, then the pasta. Cook, stirring and tossing, until the pasta is al dente, 3 to 5 minutes. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons oil, the egg and yolks, pecorino, 1 teaspoon pepper and ¼ cup of the reserved pasta water.
  4. Remove the pot from the heat. Add the egg mixture and reserved pancetta-sausage mixture. Stir until the sauce thickens slightly and clings to the pasta, about 2 minutes. If needed, add reserved cooking water 1 tablespoon at a time to adjust the consistency. Taste and season with salt. Serve sprinkled with additional pepper and cheese and drizzled with additional oil.

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Recipe by Courtney Hill for Milk Street

Court-Bouillon (Louisiana Seafood Stew)

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Healthy, nutritious and delicious. Court-bouillon is a richly flavored Creole and Cajun seafood stew, and it’s quite different from the more delicate French broth of the same name. The base of this hearty stew is a combination of roux, the Creole trinity (bell pepper, onion and celery), crushed tomatoes and seafood stock. It’s traditionally prepared with redfish, though you’ll find recipes that incorporate a variety of seafood.

Here, mild tilapia (our choice) or cod are poached in the tomato broth, contributing flavor and savoriness. The slices of lemon that are stewed alongside add citrusy bursts that enhance the fish and broth, and are a hallmark of this dish. The original recipe calls for 2 large lemons. This may be a bit too tart for some, so use only one large lemon, or two small if that’s the case.

If you have any leftovers, remove the lemon slices, otherwise when you reheat, the stew could become bitter. Using homemade shellfish stock is your best bet for the most flavor and health benefits. Even as leftovers, the stew was delicious!

Court-Bouillon (Louisiana Seafood Stew)

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1½ lbs. firm white skinless fish fillets, such as tilapia or cod
  • Salt and black pepper
  • 6 Tbsp. unsalted butter
  • ⅓ cup all-purpose flour
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 small green bell pepper, seeded and roughly chopped
  • 8 oz. mushrooms, roughly chopped
  • 4 garlic cloves, minced
  • 1 (15-oz.) can crushed tomatoes
  • 2 cups seafood stock , preferably homemade
  • 2 bay leaves
  • 4 thyme sprigs
  • 2 lemons, sliced and seeds removed
  • ⅓ cup chopped flat-leaf parsley leaves and tender stems, plus more for serving
  • ⅓ cup chopped scallions, plus more for serving
  • 1 tsp. dried basil
  • 1 to 2 tsp. hot sauce, to taste, such as Crystal Louisiana Hot Sauce
  • Cooked rice (optional), for serving

Directions

  1. Cut the fish into 2-inch pieces. Season all over with salt and pepper. Cover and set in the refrigerator while preparing the stew. 
  2. In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes. 
  3. Add the onion, celery, bell pepper and mushrooms, plus a large pinch of salt. Increase the heat to medium and cook until softened, stirring occasionally and scraping the bottom of the pot as necessary, about 8 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Stir in 1 teaspoon salt and ½ teaspoon pepper. 
  4. Stir in crushed tomatoes, stock, bay leaves, thyme sprigs, lemon slices, parsley, scallions and basil, scraping the bottom of the pot. Increase the heat to bring the stock to a hearty simmer. Once simmering, reduce the heat to low and cover with the lid. Let simmer for 15 minutes, stirring once or twice.
  5. Stir in the hot sauce, if using, and taste, adjusting the seasoning as desired. 
  6. Add the fish to the pot and bring to a simmer, increasing the heat slightly if necessary. Once simmering, cook the fish, stirring gently and occasionally, until opaque and just starting to flake, 5 to 10 minutes. 
  7. Ladle into bowls and enjoy with rice, if desired.

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Recipe by Vallery Lomas for NYTimes Cooking

Glazed Pork Tenderloin with Gingery Carrots

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It was literally LOVE at first bite with a colorful palette and awesome flavors! This easy pork tenderloin dish takes cues from teriyaki and tastes best if marinated well in advance of cooking. A full night in the fridge is ideal, but plan for an hour at the very least. Now we didn’t realize this ahead of time, so the pork marinated only about 1 1/2 hours, and it was fantastic, so imagine the flavor after many more hours getting happy!

And be sure to pull the tenderloins out of the oven a bit early, since the meat is very lean and will be unpleasantly dry if overcooked. Finally, spoon those lush pan juices over the meat and serve with the accompanying French-style buttered carrots — which were amazing in, and of, themselves. In fact, we would double the amount of carrots to two pounds (keeping the other ingredients the same.)

While we drooled over our first taste, this meal went promptly on our company-worthy list. Selecting the multicolored carrots adds an additional enhancement to the dish; and serving with a side of Melting Sweet Potatoes was brilliant.

The melting potatoes can be made with white or sweet potatoes, with the latter making a perfect accompaniment for this dish. I think we fell in love all over again, at least with this uncomplicated meal… Literally, every bite melted in the mouth, with pleasure…

Glazed Pork Tenderloin with Gingery Carrots

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 pork tenderloins (about 1¼ lbs. each)
  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup brown sugar
  • 4 garlic cloves, grated
  • 1 Tbsp. toasted sesame oil
  • ¼ teaspoon ground cayenne
  • 1 lb. young slender carrots, cut into 2-inch batons
  • 6 Tbsp. unsalted butter
  • 1 (1-inch) piece fresh ginger, peeled and slivered
  • 1 tsp. kosher salt (such as Diamond Crystal)
  • ½ tsp. crushed red pepper
  • Chives or scallions, for garnish
This platter reveals only one tenderloin sliced with all of the carrots.

Directions

  1. Place pork tenderloins in a shallow baking dish. Stir together soy sauce, mirin, brown sugar, garlic, sesame oil and cayenne.
  2. Pour mixture over pork and coat well. Cover and marinate for at least 1 hour or up to 24 hours, turning occasionally. The longer, the better, if you have the opportunity.
  3. Bake at 375 degrees until a thermometer registers 130 degrees, about 30 minutes. Pan juices should have thickened and become syrupy — if not, remove the pork and return the pan with sauce to the oven for a few minutes. (Alternatively, transfer to a small saucepan and reduce juices briefly over high heat.) Cover loosely and let rest for 15 to 20 minutes. Pork tenderloin is very lean, so be careful not to overcook or it will be dry.
  4. Meanwhile, cook the carrots: Place carrots, butter and ginger in a large skillet or a low, wide saucepan. Add salt and 2 cups water. Cook over high until boiling, then reduce to a brisk simmer and cook, uncovered, until the water has evaporated and carrots are tender, stirring occasionally, about 15 minutes. Sprinkle with a pinch of crushed red pepper.
  5. Reheat pork briefly in a low (250-degree) oven, if necessary. Slice ¼-inch thick at an angle and spoon pan juices over. Surround with carrots and shower with snipped chives or scallions.

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Recipe by David Tanis for NYTimes Cooking

Melting Sweet Potatoes

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What makes these sweet potatoes so special is their texture. Often, roasted sweet potatoes are either mushy and bland or crispy but dried out. Here, you get the best of both worlds — with seemingly little effort.

All you have to do is flip the potatoes once at the 15 minute mark. Flip again in another 15 minutes and add the broth, then back into the hot oven for the last 15 minutes. You have sweet potatoes that are browned and crispy on the edges with the most decadently creamy center (they actually do melt in your mouth).

This dish can also be made using Yukon Golds (shown below) instead of sweet potatoes.

Melting Sweet Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. unsalted butter, melted
  • 2 Tbsp. olive oil
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 pounds uniformly sized medium sweet potatoes (4 to 5), peeled if desired and cut crosswise into 1-inch-thick rounds
  • 1 Tbsp. coarsely chopped fresh rosemary leaves (from about 3 sprigs)
  • 1 cup low-sodium vegetable or chicken broth
  • 4 cloves garlic, peeled and smashed

Substitutions: You can substitute any combination of chopped fresh hearty herbs (such as thyme, sage, or oregano) for the rosemary.

Directions

  1. Heat the oven to 500°F.
  2. Stir 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper together in a large bowl until combined. Add 2 pounds cut sweet potatoes (peeled if desired) and 1 tablespoon coarsely chopped fresh rosemary leaves, and toss well to coat.
  3. Transfer the potatoes cut-side up to a 9×13-inch metal baking pan (avoid glass, as it could shatter) or rimmed baking sheet (quarter sheet pan) and arrange in a single layer. Drizzle any remaining butter mixture over the potatoes.
  4. Roast until the sweet potatoes easily release from the pan with tongs and the bottoms are light golden-brown, about 15 minutes. Flip the rounds and roast until the bottoms and tops are deep golden-brown, about 15 minutes more.
  5. Remove the pan from the oven. Carefully pour 1 cup low-sodium vegetable broth into the pan and add 4 peeled and smashed garlic cloves. Return to the oven and roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.

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Recipe from TheKitchn.com

Speedy Chicken Stroganoff

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This chicken stroganoff recipe from Bon Appétit delivers everything you love about the classic: savory mushrooms, a tangy-creamy sauce, and plenty of comfort — minus the beef. Inspired by traditional beef stroganoff, this streamlined version swaps in quick-cooking, thin-cut boneless, skinless chicken breasts for a faster, lighter weeknight dinner that still tastes rich and deeply satisfying.

For a comforting meal in under an hour, thin-cut chicken breasts cook quickly and brown beautifully, while a splash of white wine, Dijon mustard, and crème fraîche make a silky, deeply savory sauce. We served over mushroom tagliatelle but other options are egg noodles, rice, or mashed potatoes.

Most stroganoff recipes call for sour cream, which tends to break when cooked at too high a heat. Here, crème fraîche is swapped in because it has a higher fat content, allowing it to remain stable. The result is a supremely creamy sauce that clings to the chicken and mushrooms without breaking.

NOTES: If you want to save yourself a few bucks, buy ordinary boneless chicken breasts and pound them down to a thinner thickness. The directions indicate to cook the mushrooms in a single layer, undisturbed. There were too many shrooms for a single layer, so you may have to stir them an occasionally until they shrink and almost fit into one layer and turn deep golden brown.
Finally, we suggest powdering the cutlets (after they’ve been seasoned with salt and pepper), with a light dusting of flour—it helps retain their moisture.

FYI, this dish is best enjoyed shortly after it’s made. The leftover sauce can be tricky to reheat, and breast meat can dry out quickly.

Speedy Chicken Stroganoff

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total)
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
  • Freshly ground pepper
  • 7 Tbsp. (or more) extra-virgin olive oil, divided
  • 1 lb. cremini mushrooms, sliced ¼” thick
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ½ cup dry white wine
  • 1 Tbsp. all-purpose flour, (plus more for dusting)
  • ½ tsp. paprika
  • 1½ cups chicken broth, preferably homemade
  • ⅓ cup crème fraîche
  • 3 Tbsp. unsalted butter, cut into pieces
  • 1 tsp. Dijon mustard
  • 2 dashes Worcestershire sauce
  • Chopped parsley and cooked egg noodles, mashed potatoes, steamed rice, or country-style bread (for serving)

Directions

  1. Lightly season 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total) all over with kosher salt and freshly ground pepper. Heat 3 tablespoons extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches, cook chicken in a single layer, undisturbed, until golden brown underneath, about 5 minutes. Turn and cook on other side until nearly cooked through, 2–3 minutes. Transfer to a plate. (The pan may have browned bits stuck to it, but that flavorful fond will be deglazed shortly.)
  2. Increase heat to high; add 2 tablespoons extra-virgin olive oil to pan. Arrange 1 pound cremini mushrooms, sliced ¼” thick, in pan in a single layer as much as possible and cook, undisturbed, until golden underneath, about 4-5 minutes. Stir; season lightly with salt (this will help draw out water from the mushrooms) and cook, undisturbed, until golden, about 5 minutes. Continue to cook, stirring occasionally, until liquid released from mushrooms is mostly evaporated and mushrooms are deep golden brown, 2–3 minutes more. Transfer to a large plate, spreading out to keep from steaming.
  3. Reduce heat to medium and heat remaining 2 tablespoons extra-virgin olive oil in pan. Add 1 medium onion, thinly sliced, and 4 garlic cloves, thinly sliced, season with salt and pepper, and cook, stirring occasionally, until slightly softened, 3–4 minutes. Add ½ cup dry white wine; simmer, stirring occasionally and scraping up any browned bits, until almost completely evaporated, 1–2 minutes. Add 1 tablespoon all-purpose flour and ½ teaspoon paprika; cook, stirring constantly, until a thin film starts to form on bottom of pan, 30–60 seconds. Gradually pour in 1½ cups low-sodium chicken broth, stirring constantly. Increase heat to medium-high; bring to a rapid simmer and cook until sauce is thick enough to lightly coat a spoon, about 3 minutes.
  4. Reduce heat to low; add ⅓ cup crème fraîche, 3 tablespoons unsalted butter, cut into pieces, 1 teaspoon Dijon mustard, 2 dashes Worcestershire sauce, and ½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt. Cook, stirring often, until butter is melted and emulsified, about 2 minutes. Taste sauce; season with more salt if needed. Return chicken and mushrooms to pan and cook, basting with sauce with a large spoon, until warmed through, about 1 minute. Remove from heat; top stroganoff with chopped parsley. Serve over cooked egg noodles, mashed potatoes, steamed rice, or country-style bread.

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Recipe by Hana Asbrink for Bon Appétit