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The first recipe, One-Pan Chicken with Lemon, Olives and Artichokes offered layers of flavors and moist, tender chicken. For the recipe you’ll need bone-in skin-on chicken breast halves, kosher salt, black pepper, all-purpose flour, extra-virgin olive oil, canned whole artichokes, red onion, Castelvetrano or picholine olives, chicken broth, a lemon, fresh thyme, fresh parsley and pearl couscous.
The chicken was seasoned with salt and pepper, then dusted with flour. I used a small, fine strainer to coat both sides of the chicken to get a light coating. The chicken was sautéed in extra-virgin olive oil until browned on both sides then removed. Next, the artichokes, onion and some of the olives are added to the pan and cooked until the onion is softened. Additional flour is added to the pan followed by the broth, lemon slices and thyme. The chicken is returned to the skillet, covered and popped into a preheated oven until it reaches an internal temperature of 165°, about 15 minutes. While the chicken cooks, a topping made with coarsely chopped olives, parsley, thyme, extra-virgin olive oil, salt and pepper is prepared. Simultaneously, I prepared the couscous, which is a bed for the chicken and vegetables. The chicken was topped with the artichoke mixture from the pan and the chopped olive oil-herb mixture. What a lovely meal. The dish had sumptuous layers of flavor starting with the mild flavor of the olives that were crisp with sweet and salty notes. The red onion also lends mild sweetness to the dish with the lemons adding some brightness and artichokes offering complexity. I couldn’t locate a small box of pearl couscous, so I made regular. The couscous added just enough starch to the dish. The next meal we had was Skillet Pork Tenderloin with Apples. Besides the pork tenderloin you’ll need, black pepper, ground fennel, butter, Honeycrisp apples, shallot, apple cider, orange zest and fresh thyme. Lucky for me I froze some of last fall’s apple cider that came in my CSA box from Dreyer Farms. The recipe begins by seasoning the tenderloin with a mixture of kosher salt, black pepper and ground fennel. As I only had whole fennel seed on hand, I used my spice grinder to grind the seeds. While I was preparing the seasoning, I preheated the oven to 450° and placed a large cast-iron skillet in at the same time. Once the pork was seasoned and the oven heated, the pork was placed in the pan surrounded by sliced apples and shallots. The pork roasts in the hot oven for 10 minutes and then removed. The pork, apples and shallots are turned and apple cider is added to continue roasting until the pork reaches an internal temperature of 145°, approximately 15 minutes. The pork is removed to a cutting board and sliced. The apple mixture is heated on the stovetop with the addition of butter, orange zest, thyme, apple cider and seasoned with salt. The mixture is reduced before adding the pork. This was a delectable meal. The combination of fennel with the orange was heavenly. I love Honeycrisp apples for their sweet, slightly tart flavor as it played against the fennel and orange flavors. The pork was tender and moist. Although I have another recipe for pork and apples on my website, this combination was a winner. Both recipes were loved by my husband and I and they took under 20 minutes to prepare with the balance of the active time devoted to cooking. Also, while we were away, our neighbors were kind enough to take our mail in for us. As a thank you I prepared a batch of Lemon Madeleines that my neighbor and her visiting sister loved. It was the perfect treat to prepare on a sunny spring day.
One-Pan Chicken with Lemon, Olives and Artichokes
By Alana Al-Hatlani “Southern Living Magazine,” February 9, 2017 Active Time: 20 minutes Total Time: 1 hour Yield: 4 servings Ingredients 4 bone-in, skin-on chicken breast halves (about 3 1⁄2 lb.) 1 11/2 teaspoons kosher salt, divided 3/4 teaspoon black pepper, divided 1/4 cup all-purpose flour, divided 3 tablespoons extra-virgin olive oil, divided 2 (14-oz.) cans whole artichokes, drained and halved 2 small red onions, vertically sliced 1 1/2 cups Castelvetrano or picholine olives, pitted and divided 3 cups chicken broth 1 lemon, thinly sliced 2 tablespoons chopped fresh thyme, divided 1 tablespoon chopped fresh parsley 2 cups cooked pearl couscous Directions
Skillet Pork Tenderloin with Apples
By Melissa Gray “Southern Living Magazine,” September 22, 2023 Active Time: 15 minutes Total Time: 50 minutes Servings: 4 Ingredients 1 1/4 tsp. kosher salt, divided 1/2 tsp. black pepper 1/2 tsp. ground fennel 1 lb. pork tenderloin, patted dry 4 Tbsp. butter, divided 2 large unpeeled Honeycrisp apples, sliced 1/2 inch thick (about 4 cups) 1 small shallot, thinly sliced (about 1/3 cup) 1/2 cup apple cider, divided 1 tsp. grated orange zest (from 1 orange) 1 tsp. fresh thyme leaves, plus more for garnish Directions
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