Welcome to The Pioneer Woman Cookbook Club! This month, we're featuring the Barefoot Contessa herself, Ina Garten. The Food Network star is the author of a dozen cookbooks, the latest of which is Modern Comfort Food: A Barefoot Contessa Cookbook. Read on to find out what Ina's been cooking so far in 2021, what she misses most about entertaining, and how to make her recipe for delicious skillet-roasted chicken!
It's no surprise that people have turned to comfort food to lift their spirits this year. The power of a home-cooked meal can be limitless, especially when it's a breeze to make and hits the spot. At a time when we need it the most, Ina Garten's new cookbook, Modern Comfort Food, is thankfully here, featuring your favorite cozy meals with updated twists.
Including recipes like Chicken Pot Pie Soup, Baked Rigatoni with Lamb, and Waffle Iron Hash Browns, the Barefoot Contessa has whipped up everything you need to soothe the stressful times we’re living in, one plate at a time.
Ina's been grounding herself with plenty of her own comforting meals this year."I love soups and stews, not only because they’re so satisfying, but also because I can make a large batch and freeze some for later," she says. "I’ve been making big pots of Creamy Tomato Bisque, Baked Fish Chowder, and Ultimate Beef Stew from Modern Comfort Food. But when I’m cranky, a good Cheddar & Chutney Grilled Cheese also really does the trick!"
So what exactly is comfort food, according to Ina? While it can change from person to person and culture to culture, ultimately, it’s food that’s both nourishing and emotionally satisfying, she writes in her book.
But as we all know, it’s not just the food that’s satisfying—it’s also the people you enjoy it with. While the queen of entertaining hasmade the most of outdoor dining, she admits there’s a lot about hosting that she can’t wait to get back to once the pandemic ends.
"The thing I miss most about entertaining is sitting around the kitchen table with a few friends and whiling away an evening of sharing stories and laughing," she says."My favorite table is a 48-inch round that seats 4 to 6 people where everyone is part of one conversation. These nights are soul-satisfying and I can’t wait to do them again!"
Until we can safelyhave guests over for dinner partiesagain, there’s nothing stopping you from turning a delicious, home-cooked meal into a special occasion.
If you’re after a meal that’s hearty and easy to whip up, you’ll want to try Ina’s Skillet-Roasted Chicken and Potatoes recipe below. You can marinate the chicken in the morning, and then cook everything in a cast-iron skillet when it’s time to eat. It’ll quickly become a weeknight favorite!
As for making it a special occasion? Make it an Ina-approved date night with one of her favorite movies.
"I’m a big Nancy Meyers fan, so I can always feel good watching Diane Keaton and Jack Nicholson in Something’s Gotta Give. ButI can also lose myself with Anthony Hopkins and Emma Thompson in Remains of the Day any time!" she says.
While you mull over your movie choice, start prepping this easy chicken dinner!
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- Yields:
- 4 serving(s)
- Total Time:
- 1 hr 30 mins
Ingredients
- 4
large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
Kosher salt and freshly ground black pepper
- 2 1/2 c.
buttermilk, shaken
Good olive oil
- 2 Tbsp.
Dijon mustard
- 1 Tbsp.
dry white wine, such a Chablis
- 1 1/2 tsp.
fresh thyme leaves
- 1/8 tsp.
sweet Hungarian paprika
- 1 lb.
medium Yukon Gold potatoes, unpeeled, sliced 1/4-inch thick
- 1 Tbsp.
minced garlic (3 cloves)
- 2 Tbsp.
minced fresh parsley
- 1 Tbsp.
chopped fresh chives
Directions
- Step1At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
- Step2Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
- Step3Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
Recipe courtesy of MODERN COMFORT FOOD: A Barefoot Contessa Cookbook. Copyright © 2020 by Ina Garten. Photography by Quentin Bacon. Published by Clarkson Potter, an imprint of Penguin Random House.
