Dutch Oven

A Dutch oven is a heavy pot, usually cast iron, with a lid. It also goes by the name French oven (the pot called a braiser is similar, but tends to be a little shallower). Whatever you call it, this vessel excels at stewing and braising: browning ingredients and then adding liquid. (The main difference between stewing and braising is that the former usually uses small pieces of meat and more liquid and the latter uses larger cuts and less liquid.) Both techniques are commonly used for tougher cuts of meat, such as pork shoulder or beef chuck. The cooking may take several hours, but that time is largely unattended and you are rewarded for your patience with deliciousness.

Even if an ingredient doesn’t take hours to cook (as with chicken and sausage), it can still benefit from the two-step process: Brown the meat to give it color and develop a rich flavor base in the pot. Then add liquid, and let it all cook together slowly, allowing the flavors to meld in the process.

Cooking Tips

• Don’t rush the browning of the meat. Heat oil in the pot, and add the meat in batches if necessary; crowding the pan can cause the meat to steam rather than brown. Don’t move the meat until it’s well browned; pieces are ready to turn (use tongs for this) when they release from the pan easily. Make sure you brown all sides unless the recipe specifies otherwise.

• While browning the meat, reduce the heat if the bottom of the pot is looking very dark. After browning a batch, if the bits in the pan look burned, wipe them out with a paper towel and add more oil.

• While cooking, the liquid should be at a bare simmer. This is often done on the stovetop, but a low oven (275° to 300°F) works, too. Even if a recipe specifies one method, you can always choose the other, depending on whether you want to free up a burner or oven space. Adjust the heat as necessary to achieve a simmer.

• Think ahead: Stews and braises usually taste even better a day or two after cooking, making them ideal for busy weeks or for entertaining.

EASY-TO-GRIP HANDLES

These pots are heavy empty, let alone when full. Make sure handles are comfortable to hold (even with oven mitts), so you can get a firm grip.

TIGHT-FITTING, HEATPROOF LID

This traps moisture, so slow-cooked dishes don’t dry out. It needs to be able to take the heat of the oven.

CAST-IRON CONSTRUCTION

This metal heats evenly for searing and retains heat beautifully, for cooking over low temperatures without developing hot spots or causing food to burn. Coating the metal with colorful, glossy enamel makes it attractive, easy to maintain, and versatile (raw black cast iron can rust, and it reacts with acidic ingredients).

A NOTE ABOUT SIZE

A six- to eight-quart model is a good bet—big enough for a whole chicken or big batch of stew, but not unwieldy. Round versus oval is a matter of personal preference.

Beef Stew with Noodles

ACTIVE TIME 20 MINUTES • TOTAL TIME 1 HOUR

This beef stew has a couple of clever twists: The meat is cut into smaller pieces than often called for, shortening the cooking time, and the noodles cook right in the pot. SERVES 4

2 pounds boneless beef chuck, cut into ½-inch cubes

Coarse salt and freshly ground pepper

2 tablespoons vegetable oil

1 medium yellow onion, sliced lengthwise

2 tablespoons all-purpose flour

5½ cups low-sodium chicken broth

3 cups water

½ pound carrots, cut into 1-inch pieces

2 medium russet potatoes, peeled and cut into 1-inch pieces

2 cups egg noodles

3 tablespoons finely chopped fresh flat-leaf parsley leaves

1 teaspoon red-wine vinegar

Season beef with salt and pepper. In a large Dutch oven, heat oil over high. Working in batches, add beef and cook until browned, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat if necessary), about 5 minutes. Stir in flour, and cook 1 to 2 minutes. Add broth and the water, stirring and scraping up browned bits with a wooden spoon. Bring to a boil; then reduce to a simmer and cook until beef is tender, about 25 minutes.

Add carrots and potatoes; cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. Stir in parsley and vinegar just before serving.

BRIGHT IDEA

A dash of vinegar is a great finishing touch for rich dishes like this one: A little acidity really makes the whole dish shine. Try it on other stews and soups, too.

Chicken and Dumplings

ACTIVE TIME 20 MINUTES • TOTAL TIME 45 MINUTES

Want to make people happy? Serve bowls of this down-home chicken stew with fluffy herb-flecked dumplings on a chilly day (actually, it would be welcome any day). SERVES 6

CHICKEN STEW

3 tablespoons unsalted butter

1 small yellow onion, minced

3 carrots, cut into ½-inch pieces

2 celery stalks, thinly sliced

2 teaspoons chopped fresh thyme leaves

⅓ cup all-purpose flour

3 cups low-sodium chicken broth

1¼ pounds boneless, skinless chicken breast, cut into ¾-inch pieces

½ pound green beans, trimmed and cut into 1-inch pieces

Coarse salt and freshly ground pepper

DUMPLINGS

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon coarse salt

2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for garnish

2 tablespoons cold unsalted butter

½ cup whole milk

Make chicken stew: In a medium Dutch oven, melt butter over medium-high heat. Add onion, carrots, celery, and thyme; cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, and bring to a boil. Add chicken and return to a boil. Reduce heat and simmer 5 minutes. Stir in green beans; season with salt and pepper.

Meanwhile, make dumplings: Whisk together flour, baking powder, and salt; then whisk in parsley. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in milk with a fork just until a dough forms. Drop batter by heaping tablespoons on top of stew. Cover and simmer just until dumplings are cooked through, about 12 minutes. Garnish with chopped parsley.

Carnitas Tacos

ACTIVE TIME 15 MINUTES • TOTAL TIME 1 HOUR 15 MINUTES

This Mexican-style pork is made by simmering an inexpensive cut in water and then browning it. The method yields tender, crisp meat for serving with tortillas and toppings. MAKES 12 TACOS

2 pounds boneless pork shoulder, cut into 1½-inch pieces

Coarse salt and freshly ground pepper

12 corn or flour tortillas, toasted or warmed, for serving

1 small white onion, finely chopped, for serving

½ cup packed fresh cilantro leaves, for serving

Guacamole or diced avocado, for serving

Sour cream, for serving

Radishes, thinly sliced, for serving

Lime wedges, for serving

In a medium Dutch oven, cover pork with ½ inch water and bring to a rapid simmer over medium-high heat. Cook, turning pieces occasionally, until water evaporates, about 45 minutes. Season generously with salt and pepper. Continue to cook, turning pieces frequently, until crisp and browned on all sides, about 12 minutes. Transfer carnitas to a plate and serve with tortillas, onion, cilantro, guacamole or avocado, sour cream, sliced radishes, and lime wedges.

MAKING GUACAMOLE

Combine two mashed avocados and one minced jalapeño with chopped fresh cilantro, fresh lime juice, and salt and pepper to taste.

Arroz con Pollo

ACTIVE TIME 25 MINUTES • TOTAL TIME 1 HOUR

Here’s chicken and rice—with a Spanish accent. Variations on this dish are beloved throughout Spain and Latin America. This version is studded with green olives and infused with the heady flavors of wine, onion, garlic, bay leaves, and saffron. SERVES 6

½ cup dry white wine

Pinch of saffron threads

6 bone-in chicken thighs (about 6 ounces each)

Coarse salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 large yellow onion, finely chopped

2 tablespoons minced garlic

1 large tomato, chopped

2 dried bay leaves

1½ cups short-grain rice, preferably Valencia

3 cups low-sodium chicken broth, plus more if needed

1 cup pimiento-stuffed green olives, drained

Preheat oven to 375°F. In a bowl, combine wine and saffron.

Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin-side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.

Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.

Stir in rice, broth, and olives. Nestle chicken into rice, skin-side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.

ABOUT SAFFRON

The stigmas from crocus flowers—more commonly known as saffron—may be the world’s most expensive spice, but just a pinch of the precious threads gives a dish like this an unmistakable color and fragrance.

Gigante Beans with Feta and Arugula

ACTIVE TIME 30 MINUTES • TOTAL TIME 2 HOURS 35 MINUTES, PLUS SOAKING

The Greek word for “giant” is a fitting name for these big beans, which become irresistibly creamy when cooked in a tomato-based sauce. If you can’t find them, try lima beans instead. SERVES 4

8 ounces dried gigante beans

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 large onion, finely chopped

2 garlic cloves, thinly sliced

2 tablespoons tomato paste

1 can (28 ounces) whole peeled tomatoes, drained and finely chopped

4½ cups water

1 tablespoon red-wine vinegar

Coarse salt

1 bunch arugula (about 5 cups)

½ cup feta cheese, crumbled (2 ounces)

3 tablespoons coarsely chopped fresh dill

Cover beans with cold water, and let sit overnight; drain.

In a Dutch oven, heat oil over medium. Add onion and cook until soft, 8 to 10 minutes. Add garlic and tomato paste. Cook until fragrant, 2 to 3 minutes.

Add beans, tomatoes, and the water to pot. Bring to a boil; then reduce heat and just barely simmer, partially covered, until beans are tender, about 2 hours. Add vinegar and 1 teaspoon salt. Stir in arugula.

Serve topped with feta and dill and drizzled with oil.

One Pot, Four Ways
Pork Stew

ACTIVE TIME 20 MINUTES • TOTAL TIME 2 HOURS

Pork shoulder is among the best cuts for braising in a Dutch oven—and it’s affordable, too. Pair it with different seasonal ingredients, and you can enjoy delicious stews year-round. SERVES 4

Pork Stew with Root Vegetables

1½ pounds pork shoulder, cut into 1-inch pieces

Coarse salt and freshly ground pepper

3 tablespoons olive oil

1 large leek (white and light-green parts only), cut into 1-inch pieces and rinsed well

3 garlic cloves, thinly sliced

3 sprigs thyme

2 tablespoons all-purpose flour

1½ cups hard apple cider

2½ cups low-sodium chicken broth

1 medium parsnip, peeled and cut into 1-inch pieces

½ small celery root, peeled and cut into ¾-inch pieces

½ small rutabaga, peeled and cut into ¾-inch pieces

¼ cup chopped fresh flat-leaf parsley leaves

1. Season pork with salt and pepper. In a small Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches, add the pork and cook until browned, 5 to 7 minutes. Transfer to a plate. Add remaining tablespoon oil, the leek, garlic, and thyme; cook until the leek is translucent, about 3 minutes. Stir in flour and cook 1 minute.

2. Add cider and bring to a boil for 1 minute. Add broth and pork, and bring back to a boil. Reduce to a simmer; cook, partially covered, until pork is tender, about 1 hour and 15 minutes.

3. Add parsnip, celery root, and rutabaga, and return to a boil. Reduce to a simmer; cook, partially covered, until vegetables are tender, 25 to 30 minutes more.

4. Stir in parsley, and season with salt and pepper.

with Potatoes and Rosemary

• In step 1, replace leek with 1 sliced onion and 8 ounces quartered button mushrooms. Replace thyme with 2 sprigs rosemary and 2 teaspoons freshly ground pepper. Cook 7 minutes.

• In step 2, replace cider with 2 cups dry red wine, such as Cabernet Sauvignon. Reduce broth to 2 cups.

• In step 3, replace parsnip, celery root, and rutabaga with 1 pound red or white potatoes, peeled and cut into 1-inch pieces.

with Asparagus and Peas

• In step 1, omit thyme.

• In step 2, replace cider with dry white wine, such as Sauvignon Blanc. Cook pork for 1 hour and 35 minutes.

• In step 3, replace parsnip, celery root, and rutabaga with 1 bunch asparagus, cut into 1-inch pieces, and 1 cup fresh peas (if using frozen, see next step); cook only 5 minutes more.

• In step 4, replace parsley with 1 teaspoon chopped fresh tarragon (if using frozen peas, add them with the tarragon).

with Fennel and Olives

• In step 1, replace leek and thyme with 1 sliced onion, 1 teaspoon whole fennel seeds, and 1 dried bay leaf.

• In step 2, replace cider with dry white wine, such as Sauvignon Blanc. Replace broth with 1 can (28 ounces) whole peeled tomatoes, pureed with their juice.

• In step 3, replace parsnip, celery root, and rutabaga with 2 heads fennel, cut into 1-inch pieces, and 1 cup Kalamata olives, pitted.

PORK STEW with Root Vegetables

PORK STEW with Asparagus and Peas (LEFT), PORK STEW with Fennel and Olives (BOTTOM), PORK STEW with Potatoes and Rosemary (TOP)

Chicken Fricassee with Fennel and Artichoke

ACTIVE TIME 30 MINUTES • TOTAL TIME 55 MINUTES

Our fresh take on fricassee, a classic French stew, includes fennel and artichoke hearts for a chicken dinner that’s as impressive and elegant as it is easy. SERVES 4 TO 6

1 whole chicken (about 4 pounds), cut into 10 pieces

Coarse salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1 fennel bulb, cut into ¼-inch wedges, fronds reserved

1 can (15 ounces) water-packed whole artichoke hearts, drained

1 small red onion, cut into ½-inch wedges

1 cup low-sodium chicken broth

1 tablespoon red-wine vinegar

3 tablespoons chopped fresh flat-leaf parsley leaves

Preheat oven to 425°F. Season chicken with 1 teaspoon salt and ½ teaspoon pepper. In a large Dutch oven, heat oil over high until hot but not smoking. Working in batches, brown chicken all over, 8 to 10 minutes; transfer to a plate. Pour off all but 1 tablespoon fat. Reduce heat to medium-high. Add fennel, artichokes, and onion, and brown, stirring occasionally, 2 to 3 minutes.

Return chicken to pot and add broth; transfer to oven. Braise until cooked through, 18 to 20 minutes. Transfer chicken and vegetables to a platter. Reduce cooking liquid over high heat to about ⅓ cup. Stir in vinegar. Pour sauce over chicken, and serve with fennel fronds and parsley.

Chicken-Tomatillo Stew

Chicken -Tomatillo Stew

ACTIVE TIME 25 MINUTES • TOTAL TIME 55 MINUTES

When you’re in the mood for Mexican, try this stew. It’s made with tomatillos (similar to tomatoes, but with a green skin and a slightly tangy flavor), hominy, and cilantro. SERVES 4 TO 6

2 pounds tomatillos (husks removed), washed and halved

1 tablespoon vegetable oil

1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)

Coarse salt and freshly ground pepper

2 jalapeños, chopped, seeds removed if desired

½ medium white onion, chopped

3 garlic cloves, finely chopped

1 can (15 ounces) hominy, drained and rinsed

¼ cup chopped fresh cilantro leaves

In a food processor or blender, puree tomatillos. In a large Dutch oven, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, add to pot, skin-side down, and cook until browned on one side, 6 minutes; transfer to a plate.

Add jalapeños and onion to pot; cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy; season with salt and pepper. Nestle chicken, skin-side up, in sauce. Cover pot and simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.

ABOUT HOMINY

Dried corn kernels that have been treated to remove their hulls, hominy is the signature element in the Mexican stew called posole. You’ll find canned hominy in supermarkets and Latin grocers.

Lamb and Apricot Stew

ACTIVE TIME 30 MINUTES • TOTAL TIME 1 HOUR 55 MINUTES

This is a take on a Moroccan tagine, a stew traditionally cooked in a clay pot of the same name—but a Dutch oven does the job nicely, too. Try serving this with couscous or flatbread. SERVES 4 TO 6

1 tablespoon olive oil

1½ pounds boneless lamb stew meat

Coarse salt and freshly ground pepper

1 large yellow onion, halved and thinly sliced

4 garlic cloves, thinly sliced

1 can (14.5 ounces) diced tomatoes

1 two-inch piece fresh ginger, peeled and cut into matchsticks

¼ teaspoon ground cinnamon

2 cups water

¾ cup dried apricots

Toasted sliced almonds, for serving

Preheat oven to 350°F. In a large Dutch oven, heat oil over medium-high. Season lamb with salt and pepper. Working in batches, add lamb and cook until browned, about 9 minutes; transfer to a plate.

Add onion and garlic to pot; cook until onion is softened, 5 minutes. Return lamb to pot, along with tomatoes (with their liquid), ginger, cinnamon, and the water; season with salt and pepper. Cover and transfer to oven; cook 45 minutes. Stir in apricots, cover, and cook until lamb is tender, 45 minutes more. Serve stew sprinkled with almonds.

Braised Chicken and Parsnips

ACTIVE TIME 20 MINUTES • TOTAL TIME 1 HOUR 15 MINUTES

Braise chicken in tangy cider vinegar with parsnips and sage for a dish you’ll crave all fall and winter. We serve this over brown rice, but bread would also be great for soaking up the sauce. SERVES 4

8 bone-in, skinless chicken thighs (about 2 pounds)

Coarse salt and freshly ground pepper

2 tablespoons vegetable oil

2 leeks (white and light-green parts only), thinly sliced and rinsed well

½ cup apple cider vinegar

1 pound parsnips, peeled and cut into 1-inch pieces

10 fresh sage leaves

1¾ cups low-sodium chicken broth

Preheat oven to 350°F. Season chicken with salt and pepper. In a medium Dutch oven, heat oil over medium-high. Working in batches, add chicken skin-side down and cook until browned, 8 to 10 minutes; transfer to a plate.

Reduce heat to medium. Add leeks and cook until tender, about 4 minutes. Add vinegar and scrape up brown bits with a wooden spoon. Add parsnips, sage, broth, and chicken (with its juices), and bring to a boil.

Cover and transfer to oven. Cook until parsnips are very tender and chicken is cooked through, about 50 minutes.

WASHING LEEKS

Leeks can have lots of dirt between their layers. To clean sliced rounds, place them in a bowl of cool water for a few minutes, swishing them around occasionally. Then lift them out of the water, leaving any dirt behind. Repeat as necessary until water is clean.

Sausage, Chicken, and White-Bean Gratin

ACTIVE TIME 40 MINUTES • TOTAL TIME 1 HOUR 10 MINUTES

The celebrated cassoulet of France inspired this sticks-to-your-ribs dish, which swaps chicken breast for the traditional duck or goose. Our big-batch recipe is great for a party. SERVES 10

1½ cups very coarse fresh breadcrumbs

¾ cup grated Parmigiano-Reggiano cheese

3 tablespoons chopped fresh flat-leaf parsley leaves

1 tablespoon plus 1 teaspoon chopped fresh thyme leaves

2 teaspoons chopped fresh rosemary

1 teaspoon thinly sliced fresh sage leaves

Coarse salt and freshly ground pepper

4 ounces bacon (about 4 slices)

2 boneless, skinless chicken breast halves (about 1 pound total), cut into 1-inch cubes

1½ pounds sweet Italian sausage (casings removed), cut into ½-inch-thick pieces

4 garlic cloves, finely chopped

1 medium yellow onion, thinly sliced

½ cup dry white wine

2 cans (14.5 ounces each) cannellini beans, rinsed and drained

1 can (14.5 ounces) diced tomatoes, drained

1 cup low-sodium chicken broth

Preheat oven to 375°F. Combine breadcrumbs, cheese, 1 tablespoon each parsley and thyme, 1 teaspoon rosemary, and ½ teaspoon sage; season with salt and pepper. In a Dutch oven, cook bacon over medium heat until crisp, 5 to 7 minutes. Transfer to paper towels.

Add chicken to pot; cook until browned, about 6 minutes. Transfer to a plate. Add sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to plate. Drain all but 2 tablespoons fat. Add garlic and onion; cook, stirring, until soft, about 3 minutes. Add wine and cook, scraping up brown bits with a wooden spoon, until most of the liquid has evaporated, about 2 minutes. Stir in chicken, sausage, beans, tomatoes, and broth, plus remaining 2 tablespoons parsley, 1 teaspoon each rosemary and thyme, and ½ teaspoon sage; season with salt and pepper. Sprinkle with breadcrumbs.

Cover pot; bake until bubbling, about 20 minutes. Uncover; bake until golden brown, about 10 minutes. Crumble reserved bacon on top. Let cool slightly before serving.

Texas Red Chili

ACTIVE TIME 40 MINUTES • TOTAL TIME 3 HOURS 45 MINUTES

In the Lone Star State, chili is serious business, and the source of much debate. One thing the locals agree on: A bowl of hearty, spicy “Texas Red” is made with beef, and—most important—it never contains beans. SERVES 6 TO 8

3 pounds trimmed beef chuck, cut into 1-inch pieces

Coarse salt and freshly ground pepper

3 tablespoons safflower or canola oil, plus more as needed

2 medium onions, coarsely chopped, plus more for serving

7 garlic cloves, minced

2 jalapeño or serrano chiles, seeded if desired, minced

½ cup chili powder

1 can (28 ounces) whole peeled plum tomatoes, pureed with their juice

4 cups water

2 to 3 teaspoons white vinegar, to taste

Grated cheddar cheese, for serving

Season beef with 2½ teaspoons salt and ½ teaspoon pepper. In a medium Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches, add beef and cook until browned, about 10 minutes per batch, adding more oil as needed; transfer to a plate.

Add remaining tablespoon oil, the onions, garlic, and chiles to pot; cook until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon.) Add chili powder; cook, stirring constantly, until fragrant, about 30 seconds.

Stir in beef, tomato puree, the water, and ½ teaspoon salt; bring to a boil. Reduce heat and simmer gently, partially covered, until meat is very tender and juices are thick, 2½ to 3 hours. (If chili seems dry, add a little water.) Season with salt, and stir in vinegar. Serve immediately, sprinkled with cheddar and onion.

ABOUT CHILI POWDER

Not to be confused with pure dried ground chiles, chili powder is a blend of ingredients usually containing dried chiles but also cumin, garlic, and other spices. So it’s no wonder that each chili powder tastes different. If you cook a lot of chili, try a few brands to see which you like best.

Spanish-Style Chicken

ACTIVE TIME 30 MINUTES • TOTAL TIME 1 HOUR

For the most authentic taste, dust the chicken with pimentón dulce, or Spanish sweet smoked paprika. Piquillo peppers, sherry vinegar, and green olives add more layers of flavor. SERVES 4 TO 6

1 whole chicken (3½ to 4 pounds), cut into 10 pieces

Coarse salt

½ teaspoon pimentón

1 tablespoon extra-virgin olive oil, plus more as needed

6 garlic cloves, minced

1 heaping tablespoon tomato paste

⅓ cup sherry vinegar

2 cups low-sodium chicken broth

6 jarred marinated piquillo peppers, cut into strips

½ cup green olives, such as Cerignola, pitted

2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish

Preheat oven to 400°F. Season chicken with salt and pimentón. In a Dutch oven, heat oil over medium-high. Working in batches, add chicken skin-side down; cook until browned, 6 to 7 minutes, adding more oil as needed. Flip and cook 2 minutes more; transfer to a plate.

Reduce heat to low; stir in garlic and then tomato paste, scraping up browned bits with a wooden spoon. Return chicken to pan, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.

Stir in broth, and bring to a boil. Add peppers and olives. Transfer to oven and cook until chicken is just cooked through and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley before serving.

Chicken with Creamy Corn and Bacon

ACTIVE TIME 30 MINUTES • TOTAL TIME 1 HOUR 15 MINUTES

Please the palate with a mix of flavors and textures: Chicken, couscous, bacon, and corn are all braised in milk for a silky finish. Arugula adds welcome color and crispness. SERVES 4

4 whole bone-in chicken legs

Coarse salt and freshly ground pepper

2 tablespoons extra-virgin olive oil, plus more for drizzling

6 ounces thick-cut bacon (about 3 slices), cut into ½-inch pieces

1 medium yellow onion, finely chopped

1 head garlic, separated and left unpeeled

¾ cup Israeli, or pearl, couscous

2½ cups whole milk

3 sprigs thyme, plus 2 teaspoons leaves

1 cup frozen corn, thawed

2 ounces baby arugula (about 2 cups)

Fresh lemon juice, for drizzling

Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high. Working in batches, add chicken and cook until browned all over, about 7 minutes. Transfer chicken to a plate; discard fat. Add bacon to the pot; cook until crisp, 5 to 7 minutes. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.

Add milk and thyme sprigs, and bring to a simmer. Add chicken, skin-side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid is absorbed, 15 to 20 minutes. Divide couscous mixture among 4 plates. Top with chicken and arugula. Season with salt and pepper. Drizzle with lemon juice and oil before serving.

Cajun Stew

ACTIVE TIME 20 MINUTES • TOTAL TIME 50 MINUTES

This stew has all the trademark ingredients of Cajun cooking—andouille sausage, shrimp, cayenne pepper. It also begins with a roux and the “holy trinity” of onion, celery, and bell pepper. Serve with steamed rice or crusty bread, if you wish. SERVES 6

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

1 red onion, thinly sliced

2 garlic cloves, minced

2 celery stalks, coarsely chopped

1 red or green bell pepper, coarsely chopped

¼ teaspoon cayenne pepper

Coarse salt

1 can (28 ounces) diced tomatoes

1½ cups water

¾ pound andouille or kielbasa, sliced into ½-inch-thick rounds

2 cups frozen sliced okra (from a 12-ounce package), thawed

½ pound large shrimp, peeled and deveined

Heat a braiser or medium Dutch oven over medium. Add oil and flour; cook, whisking constantly, until golden brown, 5 to 7 minutes. Add onion, garlic, celery, and bell pepper; cook until crisp-tender, about 7 minutes. Add cayenne and ½ teaspoon salt.

Stir in tomatoes (with their liquid), the water, and sausage. Bring to a boil, reduce to a simmer, and cook, partially covered, until slightly thickened, about 25 minutes. Add okra and simmer 3 minutes. Add shrimp and cook until opaque, 3 to 4 minutes more. Season with salt.

ABOUT OKRA

The green pods—which are botanically related to cotton—release a sticky substance as they cook, thickening stews like this one. You may see fresh okra in your store during the summer months (or year-round in the South), but frozen works just as well in this recipe.