Tag Archives: one-pot

One-Pan Bratwurst with Fennel, Olives, and Oranges

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America’s test Kitchen tells us why sausages are a great focal point for speedy one-pan meals. Starting the sausages in a covered skillet with some water keeps their casings from turning tough and leathery. The links are then pricked with the tip of a paring knife so that they give up a bit of their fat and juices. When the juices evaporate, they form a robust fond that could be deglazed from the pan with wine and used to create a braising liquid that deeply infuses the fennel with savory, meaty flavor. Quick-to-prep and quick-to-cook ingredients rounds out the meal.

The fond—the savory superstar of the kitchen—infuses every bite of the meal with porky goodness. “Though unassuming in appearance, the bronzed bits that form on the bottom of a pan as meat juices sizzle, evaporate, and brown are pure flavor, and the more of it that you can create, the meatier, richer, and all-around better-tasting your food will be.”

Pricking the links before too much pressure has built up inside the casings is vital, as it allows the meat to exude just enough fat and moisture to create a generous fond but not so much that the meat’s succulence is diminished.

We were beta testers for this recipe in the early summer of 2024. The final recipe and article were published in the Jan/Feb 2025 issue of Cook’s Illustrated.

One-Pan Bratwurst with Fennel, Olives, and Oranges

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 fennel bulbs, bases lightly trimmed
  • 2 Tbsp. fronds minced, divided, stalks discarded
  • 2 navel oranges
  • 1 lb. bratwurst
  • 2 cups water, divided, plus extra as needed
  • 1⁄2 cup dry white wine
  •  2 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
  • 1⁄4 tsp. table salt
  • 1⁄8 tsp. pepper
  • 16 pitted Castelvetrano olives, halved lengthwise
  • 2 tsp. sherry vinegar
  • 1½ tsp. cornstarch
  • 1 tsp. honey

Directions

  1. Cut each fennel bulb lengthwise through core into 8 wedges (do not remove core); set aside. Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Squeeze remaining juice from membranes to yield 2 tablespoons; set aside. Cut segments in half and place in second bowl.
  2. Bring bratwursts and ¼ cup water to simmer in 12-inch skillet over medium heat. Cover and cook until bratwursts register about 135 degrees, 5 to 7 minutes. (If skillet contents begin to sizzle, add ¼ cup water.)
  3. Uncover and, using paring knife, pierce each bratwurst in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving bratwursts as necessary, until dark fond forms on bottom of skillet, 2 to 4 minutes longer. Transfer bratwursts to cutting board.
  4. Add wine, 1 tablespoon oil, salt, pepper, and remaining 1¾ cups water to now-empty skillet. Stir, scraping up any browned bits. Add fennel wedges, arranging them cut side down in single layer. Add olives and bring to boil over medium-high heat. Adjust heat to maintain simmer; cover; and cook until fennel is tender, 10 to 12 minutes. Flip wedges and continue to cook, uncovered, until liquid is reduced by half, 5 to 7 minutes longer.
  5. While fennel cooks, add 2 teaspoons fennel fronds, vinegar, cornstarch, honey, and remaining 5 teaspoons oil to reserved orange juice and whisk to combine.
  6. Return bratwursts to pan, nestling links between fennel. Cover and continue to cook until bratwursts register 160 degrees, 7 to 12 minutes. Transfer bratwursts to cutting board and slice each link into thirds.
  7. Whisk orange juice mixture to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened and glossy, about 1 minute. Off heat, season with salt and pepper to taste. Divide fennel and sauce among shallow bowls. Top with bratwursts and orange segments and garnish with remaining 4 teaspoons fronds. Serve.

http://www.lynnandruss.com

Recipe from Steve Dunn for America’s Test Kitchen

Cod with Chorizo, Greens and Chickpeas

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In this one-pan dinner from Bon Appétit, cod and Spanish chorizo—the dry, cured kind, often sold in a link like salami—showcase why the ingredients make such a great pair.

Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. Mexican chorizo is made with fresh (raw, uncooked) pork; while the Spanish version, which is used here, is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot), which gives it its deep brick-red color and smoky flavor.

Using rendered chorizo to cook down garlic, tomato paste, and sherry vinegar creates a red-tinged mixture at the bottom of the pan; with water, it becomes a flavorful braising liquid for sturdy greens, then warming canned chickpeas, and finishing your previously seared fish.

Finishing the lean, flaky fish in liquid ensures gentle cooking so you don’t end up with rubbery overdone fish. Crispy chickpeas, made first, in the same pan, add a textural garnish. Add a piece of crusty bread for sopping up all the extra sauce and you have a dish that’s fast enough for a weeknight but elevated enough for company.

For an extra fiery version of this dish, swap in a tablespoon of Calabrian chile paste for one of the two tablespoons of tomato paste (you’ll want to still use a bit of tomato paste to ensure the sauce gets some color).

We made numerous changes including increasing the olive oil, using a larger can of chickpeas, decreasing the amount of flour, and starting with a larger skillet. All of our changes are noted in the recipe below.

Cod with Chorizo, Greens and Chickpeas

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. all-purpose flour, for dusting one side of the fish
  • 1–1½ lb. skinless cod fillet, cut into 2–4 pieces, patted dry
  • Kosher salt, freshly ground pepper
  • 4 Tbsp. extra-virgin olive oil
  • 1 19 oz. can chickpeas, rinsed, divided
  • 4 oz. smoked Spanish chorizo, casing removed if needed, cut into very small pieces
  • 5 garlic cloves, thinly sliced
  • 2 Tbsp. sherry vinegar or red wine vinegar
  • 2 Tbsp. tomato paste
  • ¼ tsp. crushed red pepper flakes
  • 1 bunch kale, ribs and stems removed, leaves torn into large pieces (about 6 cups)
  • 2 Tbsp. unsalted butter

Directions

  1. Place ⅓ cup all-purpose flour in a shallow bowl. Season 1–1½ pounds skinless cod fillet, cut into 2–4 pieces, patted dry, on both sides with kosher salt and freshly ground black pepper, then press one side into flour to coat and tap off excess.
  2. Heat 2 tablespoons extra-virgin olive oil in a large high-sided skillet over medium-high. Cook ½ cup chickpeas, rinsed, tossing often, until crisp, about 3 minutes. Using a slotted spoon, transfer to a small bowl; season with salt.
  3. Reduce heat to medium. Cook cod, flour side down, in oil left in pan until light golden underneath, about 3 minutes. Transfer to a plate and arrange browned side up.
  4. Cook 4 ounces smoked Spanish chorizo, casing removed if needed, cut into very small pieces, in same pan, stirring often, until oil is red and chorizo is starting to crisp, about 1 minute. Add 5 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 1 minute. Add 2 tablespoons sherry vinegar, 2 tablespoons tomato paste, and ¼ teaspoon crushed red pepper flakes and cook, stirring often, until combined about 1 minute. Add 1 medium bunch kale, ribs and stems removed, leaves torn into large pieces (about 4 cups), and stir to coat, then add 2 tablespoons unsalted butter, remaining chickpeas, a pinch of salt, and 1 cup water. Cook, tossing often, until kale is wilted, about 3 minutes.
  5. Arrange cod, browned side up, in pan; simmer, spooning sauce over, until cooked through, about 3 minutes. Top with crisped chickpeas and season with black pepper.

http://www.lynnandruss.com

Adapted from a recipe by Kendra Vaculin for Bon Appétit

One-Pot Chicken and Rice with Caramelized Lemon

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There are so many fabulous chicken recipes out there, and this is yet another winner to add to the list. This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture.

Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible. Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs. Fresh parsley and a squeeze of fresh lemon juice on top before serving add brightness and crunch. 

What did we do differently? Increased the number of thighs from 4 to 6; cut 1 and 1/2 lemons into quarter-inch slices, and flipped those slices for an additional minute to caramelize both sides. Added about 1/2 cup more of the olives. Finally, we decreased the amount of rice to 1 1⁄2 cups, and reduced the chicken broth to 3 cups. And if at all possible, try to use homemade chicken stock which adds so much more chickeny flavor.

All of the prep and cooking time added 15 to 20 minutes longer than the noted 55* minutes, so keep that in mind when starting the dish.

One-Pot Chicken and Rice with Caramelized Lemon

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 bone-in, skin-on chicken thighs, trimmed of extra skin
  • Salt and black pepper
  • 2 tsp. dried oregano
  • Crushed red pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 lemons, divided
  • 1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
  • 6 garlic cloves, minced
  • 1 medium shallot or ½ medium onion, minced
  • 1 1⁄2 cups long-grain white rice, rinsed
  • 3 cups chicken broth, preferably homemade
  • ¼ cup roughly chopped fresh parsley, for serving

Directions

  1. Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.
  2. Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.
  3. Cut 1 1⁄2 lemons into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Flip over, and caramelize the other side for 1 minute. Remove from the pot and set aside.
  4. Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes.
  5. Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.

http://www.lynnandruss.com

Adapted from a recipe by Dan Pelosi for NYTimes Cooking

One-Pot Tortellini With Meat Sauce

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What a great weeknight meal! This no-chop, one-pot wonder comes together in 45 minutes with just a handful of pantry staples. Refrigerated or frozen tortellini plump in a meat sauce that’s brawny with hot or sweet Italian sausage and garlic. Top with a blanket of melted mozzarella, for more of a baked pasta result, and finish the dish with a grating of Parmesan.

Our frozen package of tortellini from Costco weighed in at one-and-a-half pounds instead of the 1 pound listed under ingredients, and we used it all. Sweet Italian sausage was our preference, although we added a 1/4 teaspoon of red pepper flakes and one teaspoon of dried oregano to punch up the flavor.

And the amount of shredded mozzarella was a tad over 4 ounces, but who doesn’t love more gooey cheese?!

One-Pot Tortellini With Meat Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 garlic cloves, peeled
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. tomato paste
  • 1 lb. hot or sweet Italian sausage, casings removed
  • 1 (28-oz.) can whole or crushed tomatoes
  • Salt and pepper
  • About 1 lb. fresh or frozen cheese tortellini (no need to thaw)
  • Finely grated Parmesan, for serving
  • ½ cup/4 oz. grated mozzarella

Directions

  1. Finely grate the garlic into a large Dutch oven or skillet. Add the olive oil and tomato paste and set over medium-high heat. When it sizzles, stir until the oil is a rusty red, 1 to 2 minutes. Add the sausage, breaking it into small pieces. Cook, stirring occasionally, until the sausage is starting to crisp, 8 to 10 minutes.
  2. Stir in the tomatoes. (If using whole tomatoes, break them up with your spoon.) Season with dried oregano, crushed red pepper flakes (optional), and salt and pepper. Scrape up the browned bits from the bottom of the pot. Simmer over medium until thickened, 10 to 15 minutes.
  3. Stir in the tortellini, cover and cook until tender, 7 to 10 minutes, stirring halfway through and scraping any that might be stuck to the bottom of the pot. If the sauce looks dry, add ¼ cup water (which was needed due to the fact we were cooking 50% more pasta).
  4. For the melted-cheese top like a baked pasta, heat the broiler with a rack in the upper third of the oven. Sprinkle the tortellini with the mozzarella. Broil until melted and browned in spots, 2 to 4 minutes.
  5. Season to taste with salt and pepper and serve topped with Parmesan.

http://www.lynnandruss.com

Recipe from Lidia Bastianich

Stewed Lentils With Sausage

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For this one-pot preparation, sausage is fried in oil to brown and release a bit of fat. Next, the soffritto and tomatoes come together, lentils are added, then the dish simmers until the legumes are tender and the liquid is saucy and thick. Like most stews, this dish can be made a few days ahead and reheated when desired.  

While the recipe calls for hot or sweet Italian sausage, we used up some red pepper and provolone we had on hand. Most reviewers emphasized removing the casings on the sausage if they are in links, so that is noted that below.

Truly tasty, and then for even more flavor, we topped ours with some grated pecorino and a shake of red pepper flakes, which would be most welcome if not using hot Italian sausage.

Interesting tidbit. In Italy, lentils are traditionally eaten at midnight to bring luck in the coming year. Because lentils are round, resembling coins, they are believed to bring prosperity to those who eat them. We can run with that… although we ate much earlier than midnight…

NOTE: While the lentils do not need a presoak, a two-hour soak will cut the cooking time in half.

Stewed Lentils With Sausage

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 1 lb. large (sweet or hot) Italian sausages, casings removed; or bulk sausage
  • 2 garlic cloves, thinly sliced
  • 2 medium carrots, peeled and cut into ¼-inch dice
  • 2 celery stalks, cut into ¼-inch dice
  • 1 small yellow onion, cut into ¼-inch dice
  • 1 Tbsp. tomato paste
  • Kosher salt and black pepper
  • 3 cups vegetable stock
  • 1 (15-oz.) can tomato purée; or 1 3/4 cup passatta
  • 2 cups dried brown lentils (about 14 oz.), rinsed and picked over
  • 2 dried bay leaves
  • Red pepper flakes, optional
  • ½ cup finely grated Pecorino Romano cheese, for garnish

Directions

  1. In a large heavy pot or Dutch oven, heat oil over medium. Break the sausages into 1-inch pieces and add to the pot. Allow the chunks to sear and brown on all sides for 3 to 4 minutes, occasionally smashing with a wooden spoon to break into smaller pieces. Leaving the oil and brown bits behind, transfer the sausages to a dish layered with paper towel to soak up excess oil.
  2. Add the garlic, carrots, celery and onion to the pot and allow to cook for 5 minutes, stirring occasionally, until vegetables have softened and onion is translucent; add salt to taste.
  3. Stir in the tomato paste until the vegetables are coated, then stir in the vegetable stock, tomato purée and lentils. Add the sausages and bay leaves; bring to a boil, then reduce to a simmer.
  4. Cover the pot and simmer gently for 45 to 50 minutes (ours took 60 min.), stirring occasionally to ensure the lentils are not sticking to the bottom. The final dish should be thick and lentils will have a bit of a bite. Discard bay leaves. Season to taste with salt and pepper; garnish each serving with cheese.

http://www.lynnandruss.com

Recipe by Anna Francese Gass for NYTimes Cooking

Tuscan Farro Soup with White Beans and Vegetables

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So tasty and so healthy! This warm-your-belly farro soup is quite easy to make; and it’s all done in one-pot which means fewer dishes. On a busy weeknight, this may be your ticket to something healthy, nutritious and pretty hands-off. To keep it vegetarian, use vegetable stock. That was not an issue for us so we used 6 cups of homemade chicken stock.

Farro soup with white beans and vegetables is a rich, hearty, and flavorful meal. Eat it on its own, pair it with crusty garlic bread or a simple salad and dinner is served! It’s like a hug in a bowl to keep you warm on chilly nights! And that is exactly the reaction we got.

We adapted the recipe slightly by including two cans of white beans instead of one. Since baby spinach is typically packaged in a 5-ounce clamshell, we included the entire thing instead of 2 cups. A nice toasted piece of garlic bread was the perfect companion!

Missing, or not fond of, some of the ingredients? Don’t worry, here are some substitutes:

  • Farro substitutes: While farro is traditional in this soup, you can use other grains like barley, spelt, freekeh, coarse bulgur, quinoa, or brown rice. Brown rice and quinoa are good ways to turn this soup into a gluten-free-friendly meal. 
  • Add mushrooms: Cut mushrooms of your choosing into bite-sized pieces and saute them along with the carrots, onion, and celery. From there, follow the recipe as written. 
  • Instead of spinach, you can use baby kale. Kale in general is tougher than spinach, and takes more time to wilt down. Baby kale is a bit softer, but will still likely have more body than spinach, even after sitting in the broth for a while. 
  • Vegan option: Use vegetable stock and omit the parmesan rind and cheese for a vegan alternative. Without the parmesan rind, you will lose some of the nutty, rich flavor. If you want to mimic this flavor, use a little nutritional yeast. You can add 2 to 3 teaspoons right after you add the stock. It will dissolve quite quickly. 

Tuscan Farro Soup with White Beans and Vegetables

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Extra virgin olive oil
  • 1 medium red onion, halved and thinly sliced
  • 1 to 2 carrots, peeled and sliced into ¼-inch thick rounds
  • 2 celery sticks, chopped
  • Kosher salt
  • 2 large garlic cloves, minced
  • 6 cups vegetable or chicken stock
  • 1 28-oz. can whole San Marzano tomatoes, crushed by hand
  • 2 15-oz. cans white beans, drained and rinsed
  • 1 cup farro, rinsed and drained
  • 1-inch Parmesan rind
  • 5 oz. fresh baby spinach
  • 1 cup chopped parsley
  • 2 Tbsp. red wine vinegar
  • Grated Parmesan for serving

Directions

  1. In a large Dutch oven or pot, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering. Add the onions, carrots, and celery. Season with a little kosher salt and cook, tossing occasionally until the vegetables have softened.
  2. Add the garlic and toss for 30 seconds or so, then add the tomatoes, stock, white beans, farro, and parmesan rind.
  3. Bring the liquid to a boil, then lower the heat watching for the steady, gentle simmer. Allow the soup to simmer until the farro is tender, about 30 minutes or so.
  4. Turn the heat off and remove the Parmesan rind (sometimes the rind will have dissolved into the soup). Stir in the spinach, parsley, and red wine vinegar.

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadsheh

Braised Chicken and Lentils

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For this “stew” if you will, meaty bone-in chicken thighs are seasoned with smoked paprika, salt, and pepper and then browned to build a base of flavor with a subtle, smoky depth of braised chicken with hearty stewed lentils. Next, the onions, tomatoes, and carrot are sautéed and layered in garlic, tomato paste, and earthy fresh thyme to keep the flavor rich and complex.

Tomato paste plays double-duty, adding savoriness while helping to thicken the lentils. The browned chicken thighs are nestled into the lentils, fortifying them with chicken stock and some extra smoked paprika, and braises the mixture uncovered in the oven.

Keeping the Dutch oven uncovered thickens the stewed lentils as the chicken braises. Whisking a splash of sherry vinegar in at the end brightens the dish and helps break down some of the lentils, adding body and creaminess.

Preferably use a large, 6-quart Dutch oven; if your Dutch oven is smaller, you will need to sear the chicken in batches and allow the chicken to overlap slightly in the lentil mixture in step 4. Whisking the lentils vigorously in step 5 helps create a rich, creamy sauce.

Braised Chicken and Lentils

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2½ tsp. table salt, divided
  • 2 tsp. smoked paprika, divided
  • ¾ tsp. pepper, divided
  • 8 (5- to 7-oz.) bone-in chicken thighs, trimmed
  • 2 tsp. extra-virgin olive oil
  • 2 large plum tomatoes, cored and chopped1 onion, chopped fine
  • 1 carrot, peeled and chopped fine
  • 6 garlic cloves, minced
  • 2 Tbsp. tomato paste
  • 1 tsp. chopped fresh thyme
  • ½ tsp. red pepper flakes
  • 4 cups chicken broth
  • 1 cup green lentils, picked over and rinsed
  • 1 Tbsp. sherry vinegar
  • ½ cup chopped fresh cilantro

Directions

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Combine 2 teaspoons salt, 1 teaspoon paprika, and ½ teaspoon pepper in small bowl. Pat chicken dry with paper towels and sprinkle all over with salt mixture.
  2. Heat oil in Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook until skin is well browned, 12 to 16 minutes; transfer chicken to plate.
  3. Add tomatoes, onion, carrot, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper to fat remaining in pot and reduce heat to medium. Cook, stirring often, until tomatoes begin to break down, 3 to 5 minutes.
  4. Stir in garlic, tomato paste, thyme, and pepper flakes and cook, stirring constantly, until fond begins to form on bottom of pot, 3 to 4 minutes.
  5. Stir in broth, scraping up browned bits. Stir in lentils and remaining 1 teaspoon paprika. Nestle chicken into lentil mixture, skin side up, and bring to simmer over high heat.
  6. Transfer pot to oven and cook, uncovered, until chicken registers at least 185 degrees, 35 to 40 minutes.
  7. Transfer chicken to clean plate. Return pot (handles will be very hot) to stovetop and continue to cook lentil mixture over medium heat, stirring often, until liquid is thickened and lentils are fully tender, 5 to 7 minutes longer.
  8. Add vinegar and whisk vigorously until liquid is creamy, about 30 seconds (lentil mixture will thicken as it cools). Season with salt and pepper to taste.
  9. Transfer lentils to shallow serving bowls and top each portion with 2 chicken thighs. Sprinkle with cilantro and serve.

http://www.lynnandruss.com

Recipe by Amanda Luchtel for Cook’s Country

Shoulder Lamb Chops with Fennel and Capers

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The flavors were amazing in this dish from Mastering the Art of Italian Cooking by Lidia Bastianich, one of our favorite Italian chef/authors. With rosemary, fennel, capers, onion and homemade stock, you can’t help but start salivating from the heady aromas while you’re cooking.

Shoulder lamb chops are usually not as costly as other cuts, but you do have to deal with a little more fat and bone. With only three chops, we still needed to brown them in two batches, which the original instructions didn’t indicate. Too closely together in the skillet, and the meat will steam instead of brown.

One major difference we will do next time is reduce the amount of stock from 2 cups down to 1 cup (this is noted in the list of ingredients below). After the chops were removed from the skillet, we tented them with foil, and reduced down the liquid in the pan (which still included the other ingredients).

And what is with throwing out the garlic?? That’s like tossing the baby out with the bath water, a sacrilege in our opinion! Otherwise, it was a fabulous recipe.

Shoulder Lamb Chops with Fennel and Capers

  • Servings: 4
  • Difficulty: easy
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Ingredient

  • 4 1⁄2-inch thick bone-in shoulder lamb chops
  • 2 tsp. kosher salt
  • All-purpose flour, dredging
  • Vegetable Oil for frying
  • 3 Tbsp. extra-virgin olive oil
  • 6 garlic cloves, crushed and peeled
  • 4 sprigs fresh rosemary
  • 2 large fennel bulbs, trimmed, cored, and cut into 1-inch chunks
  • 2 medium onions, sliced
  • 1⁄4 tsp. crushed red pepper flakes
  • 1⁄4 cup red wine vinegar
  • 1 cup chicken stock, preferably homemade
  • 1⁄4 cup drained tiny capers in brine

Directions

  1. Season lamb chops with 1 teaspoon of the salt. Spread some flour on a plate and dredge the chops in the flour, tapping off the excess.
  2. Heat a large skillet over medium-high heat, and add 1⁄4 inch of vegetable oil. Cook the chops until they are crisp and browned on both sides, about 3 minutes per side. Remove them to a plate. (It’s likely you will need to do this in 2 batches.)
  3. Pour out the oil and wipe the skillet clean. Set skillet over medium heat, and add olive oil. When the oil is hot, add the garlic and rosemary. Once the garlic and rosemary are sizzling, add the fennel and onions, and season with the remaining salt and the red pepper flakes. Cook, stirring to make sure the vegetables don’t burn, until they are wilted and golden, about 10 minutes.
  4. Add the vinegar and bring it to a boil. Add the stock. Reduce the heat so the sauce is simmering, and add the chops and capers.
  5. Simmer, covered, until the chops are tender, about 35 to 40 minutes. Remove the rosemary stems and garlic (no way!), and serve.

http://www.lynnandruss.com

Original recipe from Lidia Bastianich