Pasta & Co Marinara Sauce

The classic tomato sauce.
Freezes well.

Makes 4 cups

3 Tbl pur olive oil
3/4 tsp. basil
3/4 tsp. oregano
1/8 tsp. red pepper flakes
2 cloves garlic, finely minced
2 cups dry white wine
1 (28 oz) can crushed tomatoes
1/4 tsp salt or to taste
1/2 tsp sugar

In heavy saucepan, over medium heat, saute basil, oregano, red pepper flakes and garlic for about 1 minute.  Don't brown the garlic.
Add wine and simmer about 10 minutes until all alcohol has evaporated.
Add tomatoes.  Cover partially.  Simmer over low heat about 20 minutes, stirring occasionally.
Add a dash of salt and sugar, to taste.
Stir and simmer a few more minutes.

Roasted Tomato Sauce

I got this recipe from the book of Pasta & Co, a store/deli located in Queen Anne area of Seattle.

Make this only when you have the summer's best tomatoes and fresh basil.  Then make lots.
Allow lots of oven time.  Tomatoes must cook until they begin to brown.  This develops the full flavor for the sauce.  It may take 2 hours, but it may take at least 3 hours, depending  on moisture in the tomatoes.

This freezes well.  To serve on pasta, this works really well on penne or rigatoni, topped with lots of freshly grated parmesan or romano cheese.
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3 pounds tomatoes, as ripe as you can get them before they start to mold
1/2 cup pure olive oil
8 medium to large cloves garlic, peeled
1 cup fresh basil
1/2 tsp salt
1/4 tsp pepper

Preheat to 325.
Remove stems from tomatoes.  Halve the tomatoes horizontally and place in a shallow baking dish with cut sides up.
Place olive oil, garlic, basil, salt, pepper in a food processor.  Process until garlic is finely chopped.
Pour mixture over tomatoes and bake 2-3 hours or until tomatoes collapse, becomes saucy, and actually begin to caramelize.  Stir the tomatoes now and then, breaking them up as you do.
When tomatoes have been reduced to a chunk sauce, remove from oven.  If you don't like the tomato skiins, run all or part of the sauce through the food processor.

Makes 4 1/2 cups.

Mario Batali's Essential Tomato Sauce

Good all-purpose tomato sauce, great for pasta dishes.

From Mario Batali recipes

1/4 olive oil
1 large onion, finely chopped
4 garlic cloves, thinly sliced
1/4 cup finely shredded carrot
1 Tbl finely chopped thyme
2  28-oz cans whole peeled tomatoes with their juices, crushed
kosher salt

In a saucepan, heat the oil until simmering.  Add the onion and garlic and cook over moderate heat, stirring until softened and just starting to carmelize, about10 minutes.  Add carrots and thyme and cook, stirring often, until softened, about 5 minutes.  Add tomatoes and their juices.  Bring to a boil.  Turn down and simmer until thickened and reduced to 5 cups, 30 minutes.  Season with salt.
Refrigerate up to 1 week.
Freezes well.

Joyce Hancock's Lasagne

Joyce and Don Hancock, friends in Mankato.
I don't know how she did it, but everything she cooked was great.

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1 lb mozzarella cheese, sliced or shredded-- set aside

In saucepan:
1 lb hamburger
1/2 lb Italian sausage
1 clove garlic, minced
1/2 tsp salt
1 can (1 lb) tomatoes, crushed or diced
2 (6 oz) cans tomato paste
1 Tbl basil
Brown meats, and drain off excess grease.
Add the rest of the ingredients, above, to meat mixture and simmer 45 minutes.

While simmering, cook 10 oz lasagne noodles

Combine in a separate bowl:
3 cups cottage cheese
1/2 cup grated parmesan cheese
2 Tbl parsley flakes
2 beaten eggs
1 tsp salt and 1/2 tsp pepper



Layer as follows in a 13x 9x2 pan:
1/2 of the lasagne noodles
1/2 of the cottage cheese mixture
1/2 of the mozzarella cheese
1/2 of the sauce
Repeat

Bake at 375 about 1 hour

Alfredo Sauce

3 Tbl butter
2 Tbl olive oil
2 garlic cloves, minced
2 cups heavy cream
1/4 tsp white pepper
1/2 cup grated parmesan
3/4 cup mozzarella
1 -12 oz box angel hair pasta

Melt butter in medium saucepan with olive oil over med heat.
Add garlic, cream, white pepper and bring mixture to a simmer.
Stir often.
Add parmesan chees and simmer sauce for 8-10 minutes, until thickened and smooth.
When sauce has thickened, add mozzarella cheese and stir frequently until smooth.
While sauce is cooking, boil noodles until tender.
Serve sauce over pasta.

Spaghetti Salad

From Annette Herzog

Zesty cold salad of spaghetti, cucumber, red onion, and tomatoes with an Italian vinaigrette.

1 lb. spaghetti noodles, broken in half, cooked according to directions on the box.
Drain, rinse with cold water, and drain again well.  Transfer to a large bowl.

1- 16 oz bottle Italian vinaigrette dressing
1 Tbl grated Parmesan cheese
1 Tbl sesame seeds
1 Tbl poppy seeds
2 tsps seasoned salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 medium cucumber, peeled and diced
1 medium red onion, diced
2 medium tomatoes, diced
Fresh parsley for garnish


In a separate bowl, whisk together the Italian dressing, cheese, sesame and poppy seeds, seasoned salt, paprika, garlic powder, black pepper, cayenne pepper, until well blended.
Stir in cucumber and onion.
Pour the mixture over the spaghetti and toss lightly to coat evenly.
Cover and refrigerate for at least 2 hours or up to 24 hours.
To serve, top with tomatoes and garnish with parsley springs.

Meatball and Spinach Baked Ziti

6-8 Servings

2 cups ziti
Kosher salt and freshly ground black pepper
1 lb. lean ground beef
1/2 small onion, chopped
1/4 c. panko breadcrumbs
2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 large egg
1 tbl canola or vegetable oil
1/4 c. dry red wine (opt)
1 (24 oz) jar marinara (or recipe, below)
2 bunches spinach, stems discarded and leaves torn (about 4 cups)
3 Tbl chopped fresh basil
sliced olives to taste (opt)--stir in before adding mozzarella
8 oz shredded mozzarella
Preheat oven to 350.  Lightly grease a 2 qt baking dish.
Cook pasta in a large pot of boiling salted water until al dente.  Set aside. Mix ground
Beef, onion, breadcrumbs, garlic, egg, salt, and pepperin a bowl.  Shape into 30 or so small meatballs.
Heat oil in large skillet over medium heat.  Add meatballs and cook, turning occasionally, until brown on all sides, 6-8 minutes.  Stir in wine, gently scraping up brown bits from bottom of pan. Stir in marinara, spinach and basil and fold in pasta.  mozzarella cheese over all and bake til melty and bubbly around edges, 25-30 minutes.  Let stand 10 minutes before serving.


Marinara Sauce
2 Tbl olive oil
1 medium onion, chopped
2 tsp. minced garlic
1 (28 oz) can crushed tomatoes
1 tsp oregano, dried
1 whole bay leaf
1 tsp sugar
salt and pepper to taste
Over medium heat, heat oil in large pot until hot.  Add onion and garlic, saute 3-5 minutes until soft but not browned..Add tomatoes, stir to mingle flavors.  Add oregano and bay leaf.  Sprinke in sugar, salt and pepper.  Lower heat and continue to simmer for 30 minutes, uncovered.  Stir occasionally.  Remove bay leaf.

Potato Gnocchi with Wild Mushroom Sugo

From Andie Evans
Makes 4 servings
Active Prep: 30 mins
Inactive Prep: 45 minutes
Cook Time: 1 hour

For the gnocchi:

• 2 pounds russet potatoes
• Coarse salt
• 4 egg yolks
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• Pinch freshly ground black pepper
• Pinch freshly grated nutmeg
• 1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)

For the sugo:

• 1/3 cup extra-virgin olive oil
• 4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
• Salt and freshly ground pepper
• 1 tablespoon chopped garlic
• 1 teaspoon minced fresh rosemary leaves
• 1 tablespoon minced shallots
• 1/2 cup tomato puree (from fresh or canned peeled tomato)
• 1/4 cup red wine
• 1/2 cup chicken broth or water
• 1 generous tablespoon unsalted butter
• 1 tablespoon minced fresh parsley leaves
• Parmesan

Directions

For the gnocchi:

Preheat oven to 375 degrees F.

Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.

In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.

Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.

For the sugo:

Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.

Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after theyfloat to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.

BLT Pasta Salad

From Andie Evans
Time: 42 minutes
Makes 4 servings

12 ounces corkscrew-shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions


Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g

Three Cheese Cavatappi

From Andie Evans
Makes 4 servings

Cavatappi resembles an elongated elbow macaroni. If you can't find it, you can use rotini or something similar. The addition of mint and lemon keeps the dish from getting too rich under all the cheese.

kosher salt
1 Tbsp. butter
1 Tbsp. olive oil
1/2 c. chopped shallot
9 oz. package frozen chopped brocolli
1/4 tsp. crushed red pepper flakes
coarsely ground black pepper
1/3 c. thinly sliced chives
2 Tbsp. thinly sliced fresh mint leaves
12 oz. cavatappi pasta
1/2 c. mascarpone (4 oz.)
1/2 c. mild goat cheese (3 oz.)
1/2 c. finely grated Pecorino Romano
1 Tbsp. lemon juice

Bring a large pot of well-salted water to a boil over high heat. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen brocolli, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. pepper. Cook 3 to 4 minutes. Remove from heat and stir in 3 Tbsp. of the chives and the mint.

Meanwhile, cook the pasta according to the package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice and 1/4 cup of the cooking water until smooth. Gently stir in the brocolli mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese.

Per serving: 650 calories

Tortellini with Sausage, Fennel and Mushrooms

From Andie Evans
Makes 8 main-course servings
Time: 50 minutes

1 Tbsp. olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
1 lb. spicy Italian sausages, casings removed, sausage coarsely crumbled
1 8-oz. package sliced fresh crimini mushrooms
4 large garlic cloves, pressed
1 Tbsp. fennel seeds, coarsely crushed
1/2 c. heavy whipping cream
1 c. chicken broth
1 16-oz. package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
1 5-oz. package fresh baby spinach leaves
1/2 c. finely grated Parmesan cheese plus additional (for serving)

Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage and mushrooms; saute until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

425 calories per serving

Quick Ragu

From Andie Evans

Makes 6 cups

Total Cook Time: 35 minutes

1/2 onion

1 stalk celery, cut into 4 pieces

1 small carrot, cut into 4 pieces

1 clove garlic

1/2 tsp. chopped fresh rosemary

3 Tbsp. extra-virgin olive oil

1 lb. ground beef

Kosher salt and freshly ground pepper

1 28-oz. can crushed tomatoes

1/2 c. whole milk

Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.

Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the beef, 1 tsp. salt and 1/2 tsp pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 c. water and 1/2 tsp. salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Serve over pasta.

Penne with Vodka Sauce

From Andie Evans

Makes 4 servings

Kosher salt

12 oz. whole-wheat penne

1 28-oz. can whole plum tomatoes

1 Tbsp. unsalted butter

2 shallots, minced

1 clove garlic, minced

1/8 tsp. red pepper flakes

1/2 c. vodka

2/3 c. heavy cream

1/2 c. freshly grated parmesan cheese, plus more for topping

Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 c. cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush them with your hands.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.

Cauliflower-Onion Linguine

From Andie Evans

Makes 4 servings

Kosher salt

12 oz. linguine

4 Tbsp. EV olive oil

2 cloves garlic, minced

1/4 c. panko breadcrumbs

1/2 c. French fried onions, chopped

4 c. cauliflower florets, roughly chopped

1/2 to 1 tsp. red pepper flakes

1/4 c. grated parmesan cheese, plus more for topping

2 Tbsp. chopped fresh basil

1/4 c. pine nuts

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 c. cooking water, then drain the pasta. Return to the pot and toss with 1 Tbsp. olive oil.

Meanwhile, heat 2 Tbsp. olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.

Heat the remaining 1 Tbsp. olive oil in the skillet over medium-high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.

Add the pasta, onion mixture and parmesan to the skillet and toss. Season with salt. Top with the basil, pine nuts and more parmesan.

Macaroni and Cheese Carbonara

From Andie Evans

Makes 9 to 12 servings

Unsalted butter, for the baking dish

1 Tbsp. olive oil

1 1-inch-thick slice pancetta, cut into small dice

4 cloves garlic, finely chopped

3 Tbsp. AP flour

5 c. whole milk, or more if needed, hot

4 large egg yolks, lightly whisked

2 tsp. finely chopped fresh thyme leaves

1/2 tsp. cayenne pepper

2 c. (8 oz.) grated asiago cheese, plus more for the top

1 1/2 c. (6 oz.) grated Irish white cheddar cheese, plus more for the top

1 1/2 c. (6 oz.) grated American Cheddar cheese, plus more for the top

1 c. (4 oz.) grated parmesan cheese, plus more for the top

Kosher salt and freshly ground black pepper

1 lb. elbow macaroni, cooked just under al dente

1/2 c. coarsely chopped fresh flat-leaf parsley leaves

Preheat the oven to 375 degrees. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside.

Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.

Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.

Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.

Combine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

Goulash

From Shirley Evans
Makes 4-6 servings

1 lb. hamburger
big can tomato sauce
box of ready-cut spaghetti
dried onion
salt
pepper

Brown hamburger and drain fat. Add dried onion, salt and pepper. Add tomato sauce and simmer. Cook spaghetti noodles until tender and add to meat sauce. Stir until completely covered in sauce. Serve

Turkey Tetrazzini

From Shirley Evans

5 Tbsp. butter, divided
1/4 c. flour
1 (10-3/4 oz.) can chicken broth
1-1/4 c. whole milk
1/4 c. white wine
1/2 lb. fresh mushrooms, thickly sliced
1/2 lb. spaghetti
2 to 3 c. diced cooked turkey
salt and pepper to taste
3 Tbsp. freshly grated Parmesan cheese

Bring a pot of water to boil for the spaghetti.

Melt 3 Tbsp. of the butter in a large saucepan over medium heat. Add the flour and heat, stirring, about 1 minutes. Stir in the chicken broth, a bit at a time at first, stirring each time until the liquid is fully incorporated, but adding larger amounts at each addition. Cook and stir until thickened. Over low heat, stir in the milk and wine. Cook, stirring, 2 minutes. Remove from heat.

Preheat the oven to 350 degrees. Lightly grease a 2-1/2 quart casserole or a 9 by 13-inch baking dish. Stir the spaghetti into the boiling water and cook and drain according to package directions.

Meanwhile, saute the mushrooms in 1 Tbsp. butter and stir them with the cubed turkey in the sauce. Add the spaghetti to the sauce, season with salt and pepper, stir well and pour into the prepared dish. Melt the remaining tablespoon of butter, stir in the bread crumbs and Parmesan to moisten evenly, and sprinkle over the turkey. Bake for about 30 minutes, until bubbly and crumbs are lightly browned.

Slim Alfredo Sauce

From Shirley Evans
Makes 2 cups, enough for 5 or 6 servings

1 c. heavy cream
3/4 c. chicken stock
3 Tbsp. butter
3 grinds black pepper
pinch of nutmeg
3/4 c. freshly grated Parmesan cheese

Place cream, stock, butter, black pepper and nutmeg in a heavy 12-inch sauté pan (a pan with a nonstick finish is most desirable). Bring mixture to a simmer. Let simmer 8 minutes. Remove pan from heat and whisk in Parmesan cheese

Beef Stroganoff

From Shirley Evans

1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. beef stew meat, cubed
2 Tbsp. butter
1 c. mushroom soup
2 c. sliced mushrooms
1 c. shallots
1/2 c. water
1 tsp. Worchestershire sauce
2 Tbsp. ketchup
3/4 c. buttermilk
egg noodles

Mix flour, salt and pepper in large, covered skillet and coat meat. Brown meat. Stir the butter, mushroom soup, mushrooms, shallots, water, Worchestershire sauce, and ketchup into meat, cover and simmer for at least 2 hours or until tender. When meat is tender, stir in buttermilk. Heat through and serve on egg noodles.

Chicken Stew with Lemon and Rosemary

From Dana Schrader

8 chicken thighs, about 2-1/2 lbs.
Kosher salt
Freshly ground black pepper
1 Tbsp. vegetable oil
3 Tbsp. unsalted butter, softened
4 carrots, sliced into 1-inch bias cut (about 1-1/2 c.)
4 celery ribs, cut into 1-inch bias cut (about 1-1/2 c.)
2 sprigs rosemary
1 lemon, juiced
2-1/2 c. chicken broth, low-sodium
3/4 c. frozen pearl onions, thawed
2 tsp. finely grated lemon zest
2 Tbsp. all-purpose flour
Buttered noodles, accompaniment

Preheat the oven to 425 degrees.

Season the chicken generously with salt and pepper. Heat the oil and 1 Tbsp. butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken.

Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 tsp. salt and bring just to a boil.

Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 Tbsp. butter into the 2 Tbsp. flour to make a paste.

Remove the stew from the oven. Remove and discard the rosemary and arrange the vegetables and chicken (reserving the juices in the pan) in the servings dish. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.


To make this Joe-safe, use dairy-free butter.