Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [78]
3. Place the chicken on its back in the Dutch oven. Cook until nicely browned, 4 to 5 minutes. Carefully turn the chicken onto its breast and brown for 4 to 5 minutes longer. (Stick the handle of a long wooden spoon into the cavity of the chicken to help you maneuver it.) Turn the chicken on its side and cook for 4 to 5 minutes. Repeat on the other side. Transfer the browned chicken to the crock of a 6-quart slow cooker.
4. Add the carrots, onions, celery, potatoes, garlic, and thyme to the Dutch oven. Cook, stirring as needed, until the vegetables are nicely glazed, about 4 minutes. Remove from the heat and transfer the vegetables to the slow cooker, scattered around and under the chicken so that everything will fit. Add the bacon and wine. Cover, set the slow cooker on high, and cook until the chicken and vegetables are very tender, about 4 hours. Remove the chicken from the slow cooker and set aside to rest for 15 minutes before serving.
5. Using a large metal spoon, divide the vegetables and broth among serving bowls. You will be able to portion the chicken easily with the spoon. Lay the chicken pieces over the vegetables. Sprinkle with the parsley and serve immediately.
4 to 6 servings
MUSHROOM AND FALL SQUASH BARLEY RISOTTO
Barley’s chewy texture offers a nice alternative to the typical Arborio rice used in most risotto and also happens to offer more nutritional value. Here sautéed baby bella mushrooms and acorn squash enhance barley’s wonderful, earthy flavor.
5 tablespoons unsalted butter
2 tablespoons grapeseed or canola oil
½ cup finely chopped shallot
1½ cups pearled barley
1½ teaspoons salt
½ teaspoon freshly ground black pepper
¼ cup dry white wine
¾ pound baby bella mushrooms, stems trimmed, sliced 1/8 inch thick
12 ounces acorn squash, peeled, seeded, and diced
4 cups chicken stock or canned low-sodium chicken broth
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
¾ cup finely grated Parmigiano-Reggiano cheese
1. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a 12-inch sauté pan over medium-high heat. When hot, add the shallot and cook, stirring, until tender, 1 to 2 minutes. Add the barley, salt, and pepper and cook for 1 minute. Pour in the wine and cook, stirring, until the wine is evaporated, 1 to 2 minutes. Transfer to the crock of a 6-quart slow cooker.
2. Add 2 tablespoons of the remaining butter and the remaining 1 tablespoon oil to the sauté pan over medium-high heat. Add the mushrooms and cook until lightly browned and wilted and the fat has been absorbed, 4 to 5 minutes.
3. Add the mushrooms, squash, and stock to the slow cooker. Stir gently to combine. Set the slow cooker to low and cook until the liquid is absorbed and the barley and squash are tender, 2½ to 3 hours, stirring occasionally to ensure that all the grains are evenly cooked. Remove the lid and stir in the parsley, sage, ½ cup of the Parmesan, and the remaining 2 tablespoons butter. Serve the risotto hot, garnished with the remaining cheese and additional pepper if desired.
4 to 6 servings
BRAISED PORK CHOPS WITH APPLES AND ONIONS
These pork chops are as tender as can be. Cooked with sweet apples and onions, everything mingles to make a delicious gravy that would be wonderful over rice, buttered noodles, or even mashed potatoes.
2 teaspoons kosher salt
1 teaspoon paprika
½ teaspoon cayenne
6 center-cut pork chops, ½ inch thick (about 2½ pounds)
¼ cup plus 2 tablespoons all-purpose flour
¼ cup plus 2½ tablespoons olive oil
2 medium onions, cut into ¼-inch slices
1/3 cup Calvados or other brandy
1½ cups chicken stock or canned low-sodium chicken broth
½ teaspoon caraway seeds
2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
2 Granny Smith apples, cored and cut into ¼-inch slices, sprinkled with lemon juice to prevent browning if sliced ahead
1. Combine the kosher salt, paprika, and cayenne and mix well. Using