3 One-Pot Dinners For Fall

Ingredients

• 4 (6-ounce) bone-in, skin-on chicken thighs, patted dry

• 1 teaspoon onion powder

• ¾ teaspoon plus ⅛ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• ½ teaspoon cayenne pepper, divided

• 1 tablespoon extra-virgin olive oil

• 1 pound red potatoes, scrubbed and chopped (about 4 cups)

• 8 ounces rainbow carrots, peeled and sliced diagonally 1-inch thick (about 2 cups)

• 6 small shallots, quartered (about 1½ cups)

• 4 tablespoons unsalted butter, divided

• 2 teaspoons grated garlic, divided

• 2 tablespoons hot honey

• 2 teaspoons Sriracha

• ¼ teaspoon grated orange zest

• Fresh flat-leaf parsley leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F. In a medium bowl, combine chicken thighs with 1 teaspoon of onion powder, ½ teaspoon salt, and ¼ teaspoon each of black pepper and cayenne. Toss to coat the chicken evenly.

2. Heat 1 tablespoon of oil in a large cast-iron skillet over high heat. Place the chicken in the skillet, skin-side down, and cook without stirring until the skin turns golden and crispy, about 4 minutes. Remove the chicken and set it aside on a plate.

3. Lower the heat to medium-high, then add potatoes, carrots, shallots, 1 tablespoon butter, 1 teaspoon garlic, and ¼ teaspoon salt. Cook the vegetables, stirring occasionally, until they are lightly browned and start to soften, roughly 10 minutes. Return the chicken, along with any juices, to the skillet, placing the chicken skin-side up among the vegetables. Roast in the oven until the chicken reaches an internal temperature of 165°F and the vegetables are tender, about 15 minutes.

4. While the chicken is roasting, mix 2 tablespoons of hot honey, 2 teaspoons of Sriracha, ¼ teaspoon orange zest, and the remaining 3 tablespoons butter, 1 teaspoon garlic, ¼ teaspoon each of black pepper and cayenne, and ⅛ teaspoon sain

Ingredients

• 4 4- to 5-ounce chicken cutlets (see Tips)

• 4 cups mixed mushrooms, sliced if large

• ½ cup dry white wine

• ½ cup heavy cream

• 2 tablespoons finely chopped fresh parsley

Directions

1. Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.

2. Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

Ingredients

• 8 ounces skinless cod or sea bass fillets

• 6 ounces raw shrimp (31-40 per pound), peeled and deveined

• ⅓ cup chopped onion

• 2 stalks celery, sliced

• ½ teaspoon minced garlic

• 2 teaspoons extra-virgin olive oil

• 1 cup reduced-sodium chicken broth

• ¼ cup dry white wine or reduced-sodium chicken broth

• 1 (14.5 ounce) can no-salt-added diced tomatoes, drained

• 1 (8 ounce) can no-salt-added tomato sauce

• 1 teaspoon dried oregano, crushed

• ¼ teaspoon salt

• ⅛ teaspoon ground black pepper

• 1 tablespoon snipped fresh parsley

Directions

1. Cut fish into 1 1/2-inch pieces. Cut shrimp in half lengthwise. Refrigerate until ready to use.

2. Heat oil in a large saucepan over medium heat. Add onion, celery, and garlic and cook, stirring occasionally, until tender, about 5 minutes. Carefully stir in 1 cup broth and wine. Bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Stir in drained tomatoes, tomato sauce, oregano, salt and pepper. Return to a boil, then reduce heat to a simmer, cover and cook for 5 minutes.

3. Gently stir in fish and shrimp. Return to a boil, then immediately reduce heat to low. Cover and simmer until the fish flakes easily with a fork and the shrimp are opaque, 3 to 5 minutes. Sprinkle with parsley before serving.