One Pan Honey Mustard Chicken with Pomegranate

By Ciara Cox

12 oz chicken breast
1 cup chicken stock
1 pomegranate
10 oz potatoes
5 oz carrots
3 shallots
3-4 slices bacon
2 tsp butter
3 TB mustard
1.5 TB honey
½ tsp garlic powder
1 tsp curry powder
1 tsp chili powder
Salt and pepper to taste
Toppings: Parsley, Mint, Lemon Zest

1. Preheat oven to 400°F.
2. Deseed the pomegranate and set aside. Wash the potatoes and cut into wedges. Peel and quarter the carrots (lengthwise) and shallots.
3. Cut bacon into pieces and cook in a large oven proof pan until crispy. Remove and set aside.
4. Season the chicken breast with the salt and pepper. Heat oil (or use the bacon grease) in the same pan over medium heat and sear the chicken on both sides (about 2 minutes per side). Remove from pan and set aside.
5. Add butter to pan and fry potato wedges for approx. 2–3 min. Add carrots and fry for approx. 2–3 min. more, then add shallots and continue to fry for approx. 1–2 min. Season with salt and pepper to taste
6. In a large bowl, make the marinade: Combine the mustard, honey, garlic powder, curry powder, chili powder, salt and pepper. Add chicken breast and toss to coat.
7. Place marinated chicken breast next to vegetables in the pan. Add chicken stock, then transfer to oven and bake at 400° for approx. 15 min.
8. While chicken is cooking, chop the parsley and mint and zest the lemon.
9. Serve with fried bacon bits, mint, parsley, lemon zest, and pomegranate seeds. Enjoy!

Beef Stew, Provencal Style

By Bill Malloy

Serves 6-8

1 4 oz can portobello mushrooms, drained; reserve liquid
3 to 3 1/2 lbs beef chuck trimmed of fat and cut into 2" cubes
1 tsp salt
1 tsp ground black pepper
4 TB olive oil
5 oz maple cured bacon, chopped, or one piece of salt pork
4 large carrots, peeled and cut into 1" rounds (about 2 cups)
2 medium onions, halved and cut into 1/8 inch thick slices (about 4 cups)
4 medium garlic cloves, sliced thin
2 TB tomato paste
1/3 cup all-purpose flour
1 bottle red wine (Cabernet Sauvignon or Zinfandel)
1 cup chicken stock or canned low sodium chicken broth
1 cup water
2-4 strips zest from 1 orange removed with vegetable peeler, each strip about 3" long, cleaned of white pith and cut lengthwise into thin strips.
1 cup pitted Nicoise olives or Kalamata olives, drained well
3 anchovy fillets, minced (about 1 tsp.)
5 sprigs thyme, tied together with kitchen twine
2 bay leaves
1 can (14 1/2 ounces) whole tomatoes, drained and cut into 1/2 inch dice

1.  Adjust oven rack to lower-middle position; heat oven to 325 degrees.  

2. Dry beef thoroughly with paper towels, then season with salt and pepper.  

3. Heat 2 TB oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef.  Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke.  Transfer meat to medium bowl.  Repeat with remaining oil and remaining meat.

4.  Reduce heat to medium and add bacon, carrots, onions, garlic, and tomato paste to now empty pot; cook, stirring occasionally, until light brown, about 2 minutes.  

5. Stir in flour and cook, stirring constantly, about 1 minute.  

6. Slowly add wine, gently scraping pan bottom to loosen browned bits.  

7. Add broth, water, beef, and any juices in bowl.  Increase heat to medium-high and bring to full simmer.  

8. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay leaves, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in the oven.  

9. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.  

10.  Discard salt pork (if using), thyme, and bay leaves.  

11. Add tomatoes and remaining 1/2 cup olives.  Warm over medium-high heat until heated through, about 1 minute.  

12. Cover pot and allow stew to settle, about 5 minutes.  

13. Skim excess fat from the surface of the stew before serving.