After a wonderful whirlwind weekend in NY I arrived home late Sunday afternoon after the New York Cookie Swap. A couple of hours later I was hosting dinner for six. How did I do it?
Before leaving for the city on Friday I made a big roasting pan of Sausages and White Beans, Cassoulet-Style. If you‘ve ever made it, you know just how easy this dish is. You simply throw Italian sausages, aromatics, herbs, and a little olive oil and vinegar in a roasting pan and shove it in the oven. Forty-five minutes later you add 3 cans of white beans and heat it through. It just doesn’t get any better or simpler than this dish.
When everyone arrived that night I set out a dish of nuts and cracked open a bottle of bubbly. I started the meal with baby greens greens apple slices, celery, red onion, and dried cranberries.
After the stew course I put out a little cheese, and then I opened my container of cookies from the New York Cookie Swap and let everyone mine for their favorites.
It was such a nice night, and it took so little effort. I realized I needed more dishes in my life like Sausages and White Beans, Cassoulet-Style.
Chicken, I thought. I need a chicken dish like this. So I bought some boneless skinless chicken thighs, added some yellow potatoes to the mix, and I be darned if I didn’t end up with a dish just as simple and satisfying as the sausages and beans.
I figure we all need a Shove-it-in-the-Oven dish this time of year. It’s my gift to you so you can take time to enjoy a great meal with those you love this month.
- 2 pounds boneless, skinless chicken thighs, cut into large pieces
- 2 pounds yellow potatoes, quartered
- 1 large onion, cut into large chunks
- 1 pint cherry tomatoes
- 4 large cloves garlic, sliced
- ¼ cup extra-virgin olive oil
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper
- 1 cup chicken broth
- Adjust oven rack to lowest position and heat oven to 425 degrees.
- Mix chicken, potatoes, onion, tomatoes, garlic, olive oil, Italian seasoning, and a generous sprinkling of salt and pepper in a large roasting pan. Set pan in oven and roast until cooked through and juices have released, about 45 minutes. Remove from oven and stir in enough broth to form a thick stew.