Cook along with this Top Chef alum and James Beard Award winner Sarah Gruenberg of Monteverde Restaurant and Pastificio in Chicago. Sarah walks you through her delicious one-pot meal.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
COOK’S NOTE: You may replace the 1/2 cup wine with 1/3 cup water plus 1 tablespoon lemon juice. Preheat oven to 375 degrees.
Makes 2 servings
2 slices bacon, cut into 1-2” large pieces
Olive oil, if necessary
4-5 bone-in, skin-on chicken thighs, about 2 pounds
1 ½ teaspoons kosher salt, divided
1 small head of cauliflower, cut into florets, about 2 cups
About 1 cup, 2 shallots, peeled and quartered
1/2 cup dried figs, quartered, or other dried fruit such as raisins
1/8 teaspoon freshly ground black pepper
1/2 cup white wine (or 1/3 cup water mixed with 1 tablespoon lemon juice)
1/2 cup chicken stock
3 Tablespoons balsamic vinegar
2 Tablespoons honey
1 Tablespoon fresh thyme leaves
1 Tablespoon butter
- 10-12” oven-safe heavy skillet
- Small dish to remove bacon
- Plate or dish to remove chicken
For recipe instructions, visit www.CookTracks.com.
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CookTracks is a production of Beyond the Plate.
Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.