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4 Return the chicken to the skillet, add the broth mixture, and stir well. Bring to a boil, then reduce the heat and boil gently, stirring occasionally, until the liquid is mostly absorbed and the rice is tender, about 15 minutes.

5 Fluff the rice with a fork. Carefully stir in the shrimp, chorizo, and peas. Season with salt and pepper. Cover and cook over low heat until the shrimp are cooked through, about 10 minutes longer. Serve hot.

Chicken and Barley Pilaf With Winter Vegetables

Serves 6

A pilaf made with barley instead of rice is rustic, hearty, and better for you. This dish is simply delicious.

12 bone-in chicken thighs (4–5 pounds)

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 onion, diced

4 cups peeled and diced mixed root vegetables (carrots, celery root, golden beets, parsnips, rutabagas, salsify, and/or turnips) or winter squashes

3 garlic cloves, minced

2 cups pearl barley

3½ cups chicken broth (page 127)

½ cup dry red wine

2 teaspoons crushed dried sage

1 Preheat the oven to 400°F. Set out a large roasting pan.

2 Remove any fat from the chicken, rinse, and pat dry. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add enough chicken pieces to fit in the skillet in a single layer, and brown, turning several times, 5 to 10 minutes. Remove the chicken from the skillet and keep warm. Repeat with the remaining chicken pieces.

3 Pour off all but 2 tablespoons of the fat from the skillet. Lower the heat to medium. Add the onion, diced vegetables, and garlic, and sauté until vegetables have softened, about 5 minutes. Use a slotted spoon to transfer the vegetables to the roasting pan.

4 Add the barley to the skillet and sauté for 3 to 5 minutes, until the barley smells toasted and the skillet is dry. Scrape the barley into the roasting pan. Add the broth, wine, and sage to the roasting pan. Mix well. Arrange the chicken on top of the barley mixture. Cover with aluminum foil.

5 Bake for 60 minutes. Fluff the barley with a fork. Taste and adjust the seasoning. Serve hot.

Rigatoni With Tomato-Braised Chicken and Root Vegetables

Serves 6–8

The root vegetables virtually disappear in this thick, slow-cooked ragù, but they contribute richness and flavor.

4 boneless, skinless chicken thighs, cut into 1-inch cubes

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 carrot, peeled and finely diced

1 celery root, peeled and finely diced

1 onion, finely diced

1 parsnip, peeled and finely diced

1½ cups chicken broth (page 127)

1 cup medium-bodied red wine

1 (6-ounce) can tomato paste

1 whole garlic head, cloves separated and peeled

2 bay leaves

1 tablespoon mixed dried Italian herbs

1 pound rigatoni

1 cup freshly grated Parmesan cheese, plus more for serving

1 Remove any fat from the chicken, rinse, and pat dry. Season the chicken with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Add the chicken and brown, turning as needed, 5 to 10 minutes. Remove the browned chicken from the pan with a slotted spoon and keep warm.

2 Add the carrot, celery root, onion, and parsnip to the pan and sauté until the vegetables are a little softened, about 5 minutes. Add the broth, stirring to loosen any browned bits. Bring to a boil, then reduce the heat to a simmer.

3 Return the chicken to the pan, and stir in the wine, tomato paste, garlic, Italian herbs, and bay leaves. Cover and simmer, stirring occasionally, until the chicken is completely tender and falling apart and the vegetables are soft, 2 to 2½ hours.

4 Bring a large pot of salted water to a boil. Cook the rigatoni in the boiling water until al dente. Drain well.

5 Combine the pasta with the sauce and mix well. Stir in the Parmesan. Taste and adjust the seasoning. Serve hot, passing the extra Parmesan at the table.

Chicken Sauté With Brussels Sprouts

Serves 4

Here’s a quick dish to make on a busy night. By