12 chicken thighs
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 ounces pancetta or bacon, diced
10 ounces pearl onions, peeled, or 1 large yellow onion, roughly chopped
1 pound button mushrooms, stems removed and caps quartered
6 endives, ends trimmed and halved lengthwise
2 cups Riesling wine

Rinse the chicken and pat dry with paper towels. Season with the salt and pepper.

Heat the oil in a Dutch oven or large saucepan over medium heat. Add the pancetta or bacon and fry until crisp. Transfer to a plate. Spoon off and discard all but 1 tablespoon of the drippings.

Add some of the chicken to the pot, skin-side down, and brown on both sides. Transfer to a plate. Repeat with the remaining chicken.

Add the onions and mushrooms to the pot and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Add the endives and wine, increase heat to medium-high, and bring to a boil. Nestle the chicken among the endives. Cover, reduce heat, and simmer for 40 minutes. Divide the chicken, endives, and sauce among individual plates and sprinkle with the reserved pancetta or bacon.

Recommended: Dutch oven or large saucepan

Yield: Makes 6 to 8 servings

NUTRITION PER SERVING
CALORIES 467(60% from fat); FAT 31g (sat 2.5g); SUGAR 3g; PROTEIN 29g; CHOLESTEROL 10mg; SODIUM 1,109mg; FIBER 3g; CARBOHYDRATE 7g

1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 3 1/2- to 4-pound chicken, cut into pieces
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 28-ounce can plum tomatoes
1/3 cup dry red wine
1/4 cup chopped fresh flat-leaf parsley leaves

In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken in the flour mixture, shaking off any excess.

Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan, being careful not to crowd the pieces. Cook the chicken until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with the remaining chicken.

Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes. Crush the tomatoes in the can with a large spoon and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 803(63% from fat); FAT 56g (sat 14g); PROTEIN 54g; CHOLESTEROL 207mg; SODIUM 943mg; FIBER 3g; CARBOHYDRATE 19g

2 tablespoons olive oil
4 ounces small cremini or white mushrooms
1 3/4 ounces package garlic-and-herb salad-dressing mix
1 cup frozen small onions, thawed
1 cup red wine
1/2 cup canned chicken broth

1  2-pound cooked chicken breast or 1 chicken cooked and cut into 2 breasts and 2 legs (discard backbone)

Heat the oil in a large oven-safe casserole over medium-high heat. Add the mushrooms and saute until brown, 3 to 5 minutes. Add the salad-dressing mix and onions and toss to coat evenly. Stir in the wine and broth and cook until blended. Add the chicken. Cover, reduce heat to low, and simmer 15 minutes, turning pieces halfway through. Remove the chicken and vegetables. Increase heat to high and boil the sauce until reduced and slightly thickened. Pour over the chicken.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 467(0% from fat); FAT 20g (sat 5g); PROTEIN 49mg; CHOLESTEROL 131mg; CALCIUM 40mg; SODIUM 1850mg; FIBER 1g; CARBOHYDRATE 9g; IRON 2mg

INGREDIENTS:

• 3 tbsp olive oil

• 7 oz. onions, chopped

• 1 garllic clove, finely chopped

• 7 oz. pancetta or bacon

• 2/3 cup heavy cream

• 4 egg yolks

• 1/4 cup parsley, chopped

• salt & pepper

• 3/4 lb. Linguine pasta

• 2 1/2 oz. Parmesan cheese

DIRECTIONS:

Warm a deep serving dish in the oven at 325 degrees for 10 minutes. Heat 1 tbsp olive oil in a nonstick skillet over very low heat. Add the onions and sweat gently for 2 minutes. Add the garlic and stir well. Transfer into a bowl.
In a clean, dry skillet, lightly brown the pancetta or bacon slices over medium heat. Tip onto a board and cut into 1/2 inch pieces — then add to the onions in the bowl.
In a bowl, mix the cream, egg yolks, and parsley together — season with salt and pepper. Bring a large pan of salted water to a boil and add 1 tbsp olive oil. Add the linguine and cook for 1-2 minutes — or until done to your liking.
Immediately take the serving dish from the oven, add the remaining 1 tbsp olive oil, and add pasta. Quickly pour on the cream mixture, mix rapidly with tongs and then add the bacon/onion mixture.
Sprinkle with Parmesan cheese and serve.