Category Archives: Savory

Friday Favorites: Bare-Bones Baking

Oh, hello. Are you social distancing? Good—me too!

I have tons of baking supplies at the moment; I scooped up 20 extra pounds of flour when everything started to go to hell about three weeks ago. Before anyone scoffs, I’m not taking from others, baking is literally my job. I understand, however, that you may not have had a 10 pound bag of chocolate chips from Costco on your list, and even if you did, the likelihood that you actually got it is not great. But. But! You don’t need 20 pounds of flour or a gazillion chocolate chips or even to sacrifice eggs in the name of baking during this pandemic.

Real talk—if there ever were a time to bake, this is it. We’re all going to be home a lot; we are going to need things to do to pass the time. For better or worse, baking is entertainment, a way to redirect your mind, and it results in something delicious for you and your family/significant other/roommate(s). You’re going to need something to do between your Zoom meetings and burning through Love is Blind.

These are some of my favorite bare-bones recipes, meaning that maybe they don’t require eggs or can be made with different fats or use only the smallest quantities of everyday ingredients that are hard to find right now. These are the things you can make when you don’t have much in your pantry. I want you to get the most bang for your baking buck, you know? And in that spirit, all the recipes I post (and I will continue to post) for the foreseeable future will fit into these categories or come with substitutions.

We’re all in this together.Friday Favorites: Bare-Bones Baking

Oatmeal Blender Pancakes

These excellent pancakes just happen to be vegan and gluten-free, so you won’t need hot-ticket items like flour, butter or eggs to make ‘em. As long as you have oats, oil and some form of milk (plant or dairy)—oh, and a blender—you can make a shortstack in record time. Heads up that these freeze well and can be microwaved for pancakes on-demand.Friday Favorites: Bare-Bones Baking

Buttermilk Biscuits

I am happy to eat a biscuit any time of day. They take just a few minutes to whip together and can be on your table in about half an hour. Don’t want to sacrifice a whole stick of butter? Swap half for shortening, or try coconut oil biscuits. Cream Biscuits & Cornmeal Biscuits are also great options right now.

One great thing? Biscuits don’t require any eggs. They sure are delicious with them though.Friday Favorites: Bare-Bones Baking

Sour Cream Waffles

I have half a container of sour cream that needs a purpose, so I’m going to make some waffles this weekend. If you’re not in the same position, you can swap in some plain yogurt, or use buttermilk in place of both the milk and sour cream. I won’t be able to eat all the waffles at once, which is wonderful for future me. They can be frozen and reheated in the toaster when the mood strikes. Trust me, the mood will strike.

If you need your waffles to be gluten-free or vegan, try these Cornmeal Waffles.Friday Favorites: Bare-Bones Baking

Chocolate Chip Cookies

No dessert is quite as comforting as a chocolate chip cookie, and chances are that you have some chocolate chips or a bar that can be bashed up, thrown into some cookie dough, and baked. Don’t have cornstarch? Nothing terrible will happen if you leave it out. Same with vanilla. You can also swap all the sugar for brown sugar. I haven’t tried using all granulated sugar in this recipe, but if that’s all you have, you can use this cookie base, minus the sprinkles.

Heads up that cookie dough can be rolled into balls, placed on a parchment-lined baking sheet and frozen. Once they’re frozen-through, put the dough balls in a freezer bag. You can bake the cookies from frozen at a later date, adding a minute or so to the baking time.

Don’t want to make a whole batch of cookie dough? You can make just enough to make one cookie!

Need your cookies to be vegan or gluten-free? Try these—you can swap in peanut butter in a pinch.Friday Favorites: Bare-Bones Baking

Vanilla Wafers

This was the recipe that got me into this whole baking racket. The ingredient list is short and sweet, but the recipe makes a ton of cookies and they keep forever.Friday Favorites: Bare-Bones Baking

Boterkoek {Dutch Butter Cake}

This was almost a list without a cake—most require a lot of ingredients, including several suddenly-precious eggs. Boterkoek, however, requires just one lone egg and the remaining ingredients are almost all pantry staples, which is a win. Oh, and nothing terrible will happen if you leave out the almond extract and ginger.Friday Favorites: Bare-Bones Baking

Blondies

These are super easy and require just six ingredients (in small amounts!) at their most basic. Throw in whatever mix-ins you have or try one of the options in my archives.

My peanut butter blondies are super popular and can be made with regular chocolate chips and without the Oreos. Oh, and if you’re looking for the recipe that’s pictured, it’s not on the site quite yet—next week.Friday Favorites: Bare-Bones Baking

Brownies

Everyone loves brownies! Make ‘em with a gorgeous, glossy, and gluten-free, or swap out the dry ingredients for flour if you’re in a pinch. No chocolate for melting? Make cocoa brownies—feel free to simplify them by using all granulated or brown sugar. Heads up that brownies freeze incredibly well and are super delicious when ice cold.Friday Favorites: Bare-Bones Baking

Easy Raspberry Jam Squares

These squares require minimal ingredients (no eggs!) and you can make them any flavor you want. They’re somewhere between a blondie, an oatmeal cookie, and a linzer—a great recipe to have in your back pocket.Friday Favorites: Bare-Bones Baking

Magic Bars

I love a magic bar. They’re incredibly easy to make and can be made with damn near anything you have in your pantry, permitting that one of those things is sweetened condensed milk.

Don’t have cookies to crumble? Use crackers and a few tablespoons of brown sugar or try a blondie base. Only have one sort of topping? This is not a problem—just go with it! Magic bars are sort of…magical…that way.Friday Favorites: Bare-Bones Baking

Cornbread

Cornbread goes with everything. My recipe is naturally gluten-free, as it contains no flour, but if you’re running low on cornmeal, feel free to swap flour in for half the dry ingredients. Want to jazz it up? Add chorizo or jalapeños and/or cheese or herbs or bacon or…you get the point.

Friday Favorites: Bare-Bones Baking

Pizza Dough

Pizza dough requires minimal ingredients and can be used for way more than just pizza. Brush it with oil and sprinkle with za’atar for za’atar bread. Top it with everything bagel seasoning for something to snack on or use with a dip or spread or under runny eggs. Brush it with butter and sprinkle it with cinnamon and sugar for dessert pizza. As for pizza, use what you have. Barbecue sauce and cheddar? Throw some chicken on it. Pesto and mozzarella? YUM. Really, your only limitation is your imagination.Friday Favorites: Bare-Bones Baking

Got any bare-bones baking questions? Hit me up on here or social media! I’ll be keeping it simple around here for the duration of this thing. I hope you and your loved ones are all okay.

Butternut Squash Chili

Butternut Squash Chili {Vegan}I am psyched for today’s recipe, y’all! This vegan Butternut Squash Chili is so good and good for you—perfect for the Super Bowl this weekend or any wintry night.Butternut Squash Chili {Vegan}Butternut Squash Chili {Vegan}It’s made with loads of good stuff. We’re talking the standard onion, garlic and red bell pepper, of course, but also a whole butternut squash (duh), meaty mushrooms, and pinto beans. YUM!Butternut Squash Chili {Vegan}I know that being Texan means I “shouldn’t” like beans in chili, but here I am, putting them in there. No regrets. I almost always go for pinto beans in chili because that’s what I like, but if black beans or red kidney beans are more your style, by all means, switch it up!Butternut Squash Chili {Vegan}Small amounts of cinnamon and cocoa powder set this chili apart from the rest. They add a little nuance to the standard seasoning combination of chili powder, cumin, dried oregano, and cayenne. Minced chipotles in adobo are stirred in before serving for a touch of smoky heat.Butternut Squash Chili {Vegan}Butternut Squash Chili requires a couple of long browning steps—you want maximum flavor from those onions and mushrooms—and a simmer, but comes together surprisingly quickly overall. The batch pictured clocked in at just under two hours, which gives you just enough time to whip up some Cornmeal Biscuits to go alongside!Butternut Squash Chili {Vegan}As with most soupy, stewy things, this is a meal that will get better with time. It’s delicious the day it’s made, but is particularly spectacular after a day or two in the refrigerator. Basically, if you want to eat this while you watch the Super Bowl, make if Friday, Saturday or Sunday. Love a make-ahead main!

As stated many times over the years, I’m not a fan of football, but this chili? That’s a “super bowl” I can get behind.Butternut Squash Chili {Vegan}

Butternut Squash Chili {Vegan}
makes about 6 servings

3 tablespoons olive oil
1 medium Spanish onion, diced small
2 red bell peppers, diced small
1-1 1/2 teaspoons Kosher or sea salt, or to taste
5-7 cloves garlic, minced
8 ounces white button mushrooms, 1/2-inch diced
1 3 lb. butternut squash, 1/2-inch pieces (8-ish cups)
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper (optional)
1 teaspoon natural unsweetened cocoa powder
1 6-ounce can tomato paste
4 cups vegetable stock (I use seasoned vegetable Better than Bouillon)
2 15-ounce cans pinto beans, drained & rinsed
2 chipotles in adobo, minced

Garnish:
avocado
chopped cilantro
sliced scallions
grated cheese (vegan or dairy)
crispy tortilla strips
crushed tortilla chips

Heat a heavy-bottomed pot over medium heat. Add 1 tablespoon olive oil and swirl to coat. Add onion, red bell pepper and a pinch of salt, and sauté until very soft and gaining color (about 15-20 minutes). Stir in garlic and cook until fragrant, about a minute. Remove from pot and set aside.

Add remaining 2 tablespoons of olive oil to the pan and swirl to coat. Add mushrooms and sprinkle with 1/2 teaspoon of salt. Cook, stirring frequently, until browned (about 15-20 minutes). Don’t rush it!

Return onion mixture to the pan, along with butternut squash. Stir in chili powder, cumin, oregano, cinnamon, cayenne, cocoa and 1/2 teaspoon salt. Add tomato paste and cook, stirring constantly for about 5 minutes, just until it begins to caramelize (it will ever-so-slightly darken).

Add vegetable stock and bring to a boil. Reduce to a simmer and let cook 20-25 minutes, or until squash is cooked through and tender. Add pinto beans and minced chipotles in adobo and let simmer another 7-10 minutes. Remove from heat. Taste for salt and adjust to your preferences.

Divide chili among bowls and serve with desired garnishes.

Leftovers will keep very well for up to 4 days. Flavors will intensify over time.Butternut Squash Chili {Vegan}Butternut Squash Chili {Vegan}Butternut Squash Chili {Vegan}

Cheddar Scallion Cornmeal Waffles

Cheddar Scallion Cornmeal Waffles {Gluten-Free}When I posted that Cheesy Jalapeño Cornbread a couple weeks ago, I had a thought that I could give a similar treatment to my Cornmeal Waffles. That’s to say I didn’t plan on posting two cornmeal-based recipes so close together, but I couldn’t get that idea out of my head…and so, here we are.

With minimal changes to the source recipe (swapping all the vegan ingredients for eggs and dairy), a bit more liquid, a brick’s-worth of grated cheddar and some sliced scallions, I was able to take those sweet-leaning waffles in a decidedly savory direction.Cheddar Scallion Cornmeal Waffles {Gluten-Free}Cheddar Scallion Cornmeal Waffles {Gluten-Free}Cheddar Scallion Cornmeal Waffles {Gluten-Free}You know, one that involves stacking smoked salmon and avocado and sriracha and lacy fried eggs on top of Cheddar Scallion Cornmeal Waffles and calling it breakfast or lunch or brunch or whatever.Cheddar Scallion Cornmeal Waffles {Gluten-Free}Aren’t these pretty? I’ve found my other waffles a bit difficult to photograph, but these are so dynamic and colorful! Love those golden, cheesy wells and all the fun toppings.Cheddar Scallion Cornmeal Waffles {Gluten-Free}I am huge fan of all things onion, so scallions were a natural choice as a mix-in. Feel free to leave them out if they’re not your thing, or swap ‘em for chopped herbs or minced jalapeños or anything else your heart desires.

Like my other cornmeal-based recipes, Cheddar Scallion Cornmeal Waffles are naturally gluten-free. Also, they freeze & reheat like a dream, so you can stash them and then throw together a meal at the drop of a hat. Or eat them with your hands like a wild animal while writing a blog post. Not that I’d know anything about that.Cheddar Scallion Cornmeal Waffles {Gluten-Free}

Cheddar Scallion Cornmeal Waffles {Gluten-Free}
makes 16-17 4-inch waffles

2 large eggs, room temperature
1 teaspoon dijon mustard
1 1/2 cup buttermilk, room temperature
2 cups yellow cornmeal
1/3 cup cornstarch
1/4 cup granulated sugar
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
8 ounces sharp cheddar cheese, grated
1/4 cup thinly-sliced scallions (about 3 small scallions)
1/2 cup (1 stick) unsalted butter, melted & cooled slightly

For the waffle iron:
cooking spray

For serving:
smoked salmon
avocado
sriracha
soft-boiled, poached or fried eggs
thinly-sliced scallions

Preheat oven to 200F. Place a cooling rack over a rimmed baking sheet.

Heat waffle iron according to package directions.

In a small bowl, whisk eggs until pale. Add dijon, followed by buttermilk. Set aside.

In a medium mixing bowl, whisk together cornmeal, cornstarch, sugar, salt, and baking powder. Use a silicone spatula to fold in grated cheddar and scallions. Stir in melted butter, followed by egg/buttermilk mixture.

Grease waffle iron with cooking spray. Pour a 1/4 cup of the waffle batter into each well of the iron and close the top. Let cook until steam dissipates and the wells are turning golden, about 6-8 minutes.

Transfer cooked waffles to the prepared rack-over-pan and place in the oven to keep warm. Re-grease the waffle iron and cook remaining batter.

Serve waffles with lox, sour cream, eggs and/or scallions, if desired. Enjoy immediately.

Leftovers may be layered with parchment, placed in a freezer bag, and frozen for up to 3 months. Reheat in the toaster.Cheddar Scallion Cornmeal Waffles {Gluten-Free}Cheddar Scallion Cornmeal Waffles {Gluten-Free}Cheddar Scallion Cornmeal Waffles {Gluten-Free}

Pared-Down Porchetta

Pared-Down PorchettaWhen I was allowed to take the reins on planning Christmas dinner last month, I knew immediately what I wanted to make: Porchetta. For those of you who have no idea what I’m talking about, Porchetta is a slow-roasted Italian herbed pork dish that is traditionally made with whole pigs, but most home cooks use a center-cut pork loin wrapped in a sheet of pork belly.Pared-Down PorchettaPared-Down PorchettaI spent weeks planning this meal, going so far as to make a 1/4-sized tester in the days before Christmas. After that, I called Central Market (think Texas-specific Whole Foods…but way better than Whole Foods) and ordered all the meat. I packed my favorite knife, a sharpener, my largest meat cutting board, trussing string and an apron in my checked luggage and hightailed it to Fort Worth.Pared-Down PorchettaOver the next several days, my mom, sister and I obtained the special-ordered pork and made a great fuss over preparing it…except that it wasn’t actually that much fuss. Once the herb mix was prepared, I butterflied the center-cut pork loin and scattered it over the top. Then I rolled it up jelly-roll-style, rolled that in the sheet of pork belly and tied it all up with trussing string. Afterward, I let it sit uncovered in the refrigerator (“dry brining”) until Christmas Day, on which it was brought to room temperature and then roasted until golden and crisp and pretty irresistible.Pared-Down PorchettaPared-Down PorchettaI was (am) very proud of myself and posted it to all my social media outlets, where I was promptly asked when I’d be posting a recipe. This was something I hadn’t even considered because while the Porchetta I made for Christmas is not particularly difficult to put together, but it *is* pricey.Pared-Down PorchettaThe meat had to be special-ordered for quantity and quality—a 5 pound sheet of skin-on pork belly is not an easy find—and came out to about $60. That’s $60 in Texas, so I’d guess it’s more like $80-$100 in New York, and that’s before the herbs. I love y’all, but not quite enough to spend hundreds testing one lone recipe.Pared-Down PorchettaBut. But! I had it in my head that I could give my beloved Slow-Roasted Pulled Pork recipe the Porchetta treatment, and Porchetta Queen Sara Jenkins (formerly of the Lower East Side, now of Maine) agrees. And so, with those recipes and the herb mixture I used at Christmas as guides, I set to work making this: the Pared-Down Porchetta. It’s got all the fatty, herby, meaty, crispy magic you love in traditional Porchetta, but it’s a little rough and tumble.Pared-Down PorchettaYes, it still has to sit in your fridge for a day or two, but it is made from just one piece of meat (a boneless pork butt AKA pork shoulder), is mostly hands-off, and won’t cost you an obscene-ish amount of money.Pared-Down PorchettaPared-Down PorchettaLet’s start with the meat. This pork butt? It weighed in at 4.5 pounds and cost a cool $14–pretty reasonable compared to $60+! You’ll want it to have a layer of skin or a good, thick fat cap (pictured here) for both flavor and texture. If you can’t find a pork butt that fits either of those descriptions, you can purchase a piece of pork belly or pork skin and tie it onto the butt with trussing string. You want that fatty lid so it can keep the meat moist during roasting and then get crispy at the end. Cracklings are life, am I right?!Pared-Down PorchettaYour pork butt is unlikely to be in one seamless piece due to its heavy marbling and having had a bone cut out of it. This spot (or cavity or whatever you want to call it)? This is where the herb mixture will go. I used my knife to extend that opening down the length of the roast, while making sure to keep one edge intact.Pared-Down PorchettaPared-Down PorchettaPared-Down PorchettaPared-Down PorchettaAnother thing you want? Kosher salt—about 1/2 teaspoon per pound. Don’t be tempted to skimp, or all the days of dry brining and the herbs and the money you spent will be for nothing. Salt is critical for both flavor and texture (it draws out moisture), and if used in proper amounts, will not leave your meat particularly salty, just flavorful. You’ll blitz most of it with toasted fennel seeds, sage, rosemary, thyme, garlic, lemon zest and crushed red pepper flakes to make the herb mixture. The rest will be rubbed into the crosshatched skin/fat cap.Pared-Down PorchettaPared-Down PorchettaPared-Down PorchettaYou will have to truss your pork butt, which is really no trouble. Just tie it at short intervals and then anywhere else it isn’t holding together as one cohesive unit. You want all those good herbs to stay put! Then stick the whole thing in a dish and put in the refrigerator and forget about it for 24-48 hours until it’s dry to the touch and the color has changed.Pared-Down PorchettaPared-Down PorchettaPared-Down PorchettaAnd then roast it looooow and slooooow before crisping up that fat cap, and slicing and serving it on rolls or crusty bread that you’ve given the slightest dip in the rendered fat. You can also serve it alongside garlicky greens or roasted vegetables. Really, you can’t go wrong.Pared-Down PorchettaI feel like this Pared-Down Porchetta would be a wonderful main for Super Bowl Sunday, Oscar Night, Easter, or any old night. I mean, you could certainly hold onto this recipe until next Christmas, but that seems like an awfully long time from now, don’t you think?Pared-Down Porchetta

Pared-Down Porchetta
makes 8 (or so) servings

1 4-4.5 lb. boneless pork butt with skin or a thick fat cap*
3 tablespoons fennel seeds
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
3 cloves garlic, minced
1 tablespoon fresh lemon zest (about 1 medium-large lemon)
1-1 1/2 teaspoons crushed red pepper flakes
2-2 1/2 teaspoons Kosher salt, divided

Special Equipment:
trussing string
a dutch oven or roasting dish

For serving:
rolls (I used Trader Joe’s Ciabatta Rolls)
crusty bread

Read this recipe carefully before proceeding. While the majority of it is hands-off, it will take a minimum of two days to prepare.

If your pork butt was trussed when you purchased it, cut off the trussing string and discard. Blot pork butt to remove excess moisture. Use a large, sharp chef’s knife (or razor blade) to crosshatch the skin.

Toast fennel seeds in a dry pan over low heat until fragrant. Remove to a bowl to cool.

Make the herb mixture. Combine sage, rosemary, thyme, garlic lemon zest, red pepper flakes,1 1/2-2 teaspoons* Kosher salt. and fennel seeds in a food processor and pulse to combine (alternatively, mince with a large, sharp chef’s knife).

Look at your pork butt. It is unlikely to be one stable piece, so take a look and see a natural spot to butterfly it. I chose an area that was already open, and used my knife to further the opening a bit more, leaving one edge still intact (see photos).

Fill opening with herb mixture and then fold back together. Some herb mixture will fall out—this is okay. Use trussing string/kitchen twine to truss the meat. Tie it together at 2-inch intervals and then any other directions necessary to hold it together as a cohesive unit. Rub the herb mixture that fell out of the butterflied section over the outside of the meat. Sprinkle remaining 1/2 teaspoon of salt over the crosshatched skin and lightly massage in. Place pork in a small dish (I used a 9-inch square pan) and refrigerate uncovered for 24-48 hours.

Remove pork from the refrigerator. Let sit at room temperature for an hour. Place pork in a clean, dry oven-safe pot (I use my dutch oven).

Preheat oven to 250F. Place pork in the oven and let cook for 4.5-5.5 hours, until it registers 180F on a meat thermometer and is tender.

Remove pork from oven. Turn temperature up to 500F.

Return pork to the oven and let cook, turning the pot every 5 minutes, until the skin is golden and crispy. (Mine was done for 15 minutes, but I probably should have gone to 20.)

Let pork cool for 20 minutes before carefully, removing trussing string, slicing and serving with rolls or crusty bread.

Leftovers will keep in an airtight container in the refrigerator for a few days.

Note:

1. If you cannot find a boneless pork butt with skin or a fat cap, purchase a piece of pork belly or skin to tie on with trussing string. I’ve seen pork belly for sale at Whole Foods, Whole Foods 365, Costco and some regular supermarkets.

2. You’ll need 1/2 teaspoon Kosher salt per pound of meat, so 2 teaspoons for 4 lbs or 2 1/2 teaspoons for 4.5 lbs. With that knowledge, set aside 1/2 teaspoon of the salt for the skin/fat cap and add the rest to the herb mixture.Pared-Down PorchettaPared-Down PorchettaPared-Down Porchetta

Chicken with Lemon & Olives

Chicken with Lemon & OlivesUnsurprisingly, the way to my heart is through my stomach. I mean, I’m a food blogger–of course it is.

To get specific though, it’s through salty, briny, acidic foods. Dessert is a wonderful thing, but I will happily destroy a jar of pickles or smear dijon mustard on everything or give you a tour of my salt collection (nerd alert!) any day of the week. And then I will make you a batch of cookies, because of course I will. But that’s a post for another day.Chicken with Lemon & OlivesToday, we’re talking about Chicken with Lemon & Olives, which is a dream dinner for someone like me. It’s got crispy-skinned chicken thighs, briny roasted olives and a garlicky, herby, dijon-spiked lemon sauce, so…yeah, um, hi. Sign me up.Chicken with Lemon & OlivesChicken with Lemon & OlivesChicken with Lemon & OlivesThis dish, y’all. It’s so delicious. The sauce is tangy and acidic from the lemon and mustard, and rich (but not overly so) from the chicken and olive oil. And the olives—ohhhh, the olives. They’re cracked open before cooking so that all that tangy, schmaltzy sauce gets in there and gets a little briny and…well, it’s very good.Chicken with Lemon & OlivesSpeaking of olives, I prefer to make this with castelveltranos because they’re my favorite. More of a kalamata person? Want to try a mix? Do what makes you happy. I used olives that still have their pits because, frankly, they always taste better. If you want to use pitted olives though, I won’t stop you. Just make sure to skip the step when you give them a thwack with the bottom of a cast iron skillet—nobody wants to clean that mess.Chicken with Lemon & OlivesI should note that the sauce stays on the thin side. If you’d like it to be thicker, you can reduce the amount of stock a bit when you pour it in, or remove the chicken, etc., and thicken it with a cornstarch slurry after roasting. Truly, the consistency of the sauce was the only thing I had reservations about during testing, but I like it as written. It nestles perfectly into a pile of polenta or mashed potatoes. Next time I’m going to try serving it with slices of toasted baguette.Chicken with Lemon & OlivesCan we discuss how absurdly beautiful this is? I love the golden chicken in contrast with the vibrant olives and roasted lemon wedges. This is definitely one of those mains that works as well for a dinner party as it does for a weeknight. And on that note, if you’re having a dinner party and making this, please invite me.Chicken with Lemon & Olives

Chicken with Lemon & Olives
makes 6-8 servings

2 cups olives (with pits), brine discarded (I used castelveltrano)
8 chicken thighs
1/2-3/4 teaspoon Kosher or sea salt, divided
2 tablespoons olive oil, divided
2-3 lemons, divided
6-8 cloves garlic, minced
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1/2-1 teaspoon red pepper flakes (based on preference)
2 teaspoons dijon mustard
1 cup chicken stock
polenta or mashed potatoes, for serving
chopped parsley, for garnish (optional)

Preheat oven to 450F. Grease a large casserole dish or 9×13-inch pan. Set aside.

Crack olives. On a sturdy surface, sandwich olives between two pieces of parchment. Use a heavy object (bottom of a cast iron skillet, meat tenderizer, large can) to give them a few whacks to crack the skin open a bit. You may also use a sharp knife to lightly score each olive.

Blot chicken thighs with paper towels to remove excess moisture. Drizzle 1 tablespoon of olive oil over the chicken and season with 1/2 teaspoon of salt. Use your hands to lightly and quickly massage oil and salt into the meat for even distribution.

Heat a skillet over medium-high heat. Working in batches (unless your pan is giant), place chicken thighs in the pan skin-side-down and cook until golden, about 5 minutes. Remove to a plate.

Meanwhile, juice 1-2 lemons, until you have 1/4 cup fresh lemon juice. Slice remaining lemon into 8 wedges. Set aside.

Reduce heat to medium. Discard all but 2 tablespoons of rendered fat. Add garlic, thyme and rosemary, and saute until fragrant (about 1 minute). Stir in red pepper flakes and mustard, followed by stock. Simmer 5 minutes. Remove from heat. Add lemon juice and a pinch of salt.

Pour sauce into prepared dish. Place chicken in a single layer over the top. Arrange olives around chicken and tuck lemon wedges in between. Drizzle with remaining tablespoon olive oil. Bake 45-50 minutes, until chicken is cooked through.

Let cool a few minutes until bubbling stops. Serve over polenta or mashed potatoes with a sprinkle of chopped fresh parsley, if desired.

Leftovers will keep in an airtight container in the refrigerator for up to four days.Chicken with Lemon & OlivesChicken with Lemon & OlivesChicken with Lemon & Olives