Pan-cooked chicken, caramelized and sticky to the fingers, moist and flavorful inside, is a favorite food around the world. If there are chicken-lovers in your family (as in mine), this Le Marche version is sure to be a hit. Its special taste and texture come from the region’s big fat Ascolane olives, which imbue the chicken with flavor, and the crunch of native pine nuts. Though authentic Ascolane olives are fantastic in this dish, they’re only occasionally available in the United States. But other varieties of green, brine-cured Italian olives (such as Castelvetrano or Cerignola) will be delicious, too; just keep in mind that the saltiness of olives will vary, and season accordingly. “How about black olives?” you ask. And I say, “Black oil-cured olives will be delicious as well; even a green-and-black combination would be nice.” Choose your preferred chicken pieces, too. A whole bird, cut up, is fine, though all dark meat—drumsticks and thighs—is my favorite. And if you are in a hurry (or watching your fat intake), use breast pieces. With these, you can cut the oil and butter in the recipe in half and, because breast meat cooks faster, brown the pieces initially for only 10 minutes, turn them, add the olives, then cook for an additional 10 minutes.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.