One-pot meals

1. Preheat oven to 375°. Heat oil in a 12-in. ovenproof frying pan over medium-high heat. Generously sprinkle both sides of chicken with 1/4 tsp. each salt and pepper, then carefully lay meat skin side down in hot oil. Add potatoes to pan around chicken pieces. Cook, covered and shaking pan often, until chicken is golden brown and skin is crispy, about 7 minutes.

2. Using tongs, turn chicken over and stir any browned potatoes. Sprinkle chicken and potatoes with thyme and lemon zest. Lay broccoli evenly over chicken and potatoes; sprinkle with remaining 1/4 tsp. each salt and pepper.

3. Put uncovered pan in oven. Cook until potatoes are tender when pierced, stirring once, 15 to 20 minutes.

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Shrimp, Ancho Chile, and Pasta Soup

recipe from Sunset Magazine, 2008

• 2  dried ancho or pasilla chiles (each 4 to 5 in. long)
• 3  tablespoons  olive oil
• 6  ounces  dried vermicelli or fideos, broken in thirds
• 1/2  teaspoon  cumin seeds
• 1  medium onion, chopped
• 2  large garlic cloves, minced
• 1  quart chicken broth
• 1  pound  peeled, deveined shrimp
• salt
• 1/2  cup  sour cream (optional)
• Diced avocado (optional)
• 1/4  cup  chopped fresh cilantro

1. Break stems off chiles and shake out seeds. In a small bowl, cover chiles with hot water and let stand until softened, 5 to 10 minutes. Drain and coarsely chop.

2. Meanwhile, pour olive oil into a 12-in. nonstick frying pan over medium-low heat. Add pasta; stir and turn often with tongs until almost golden, 3 to 5 minutes. Stir in anise and cumin seeds, onion, and garlic. Lift pasta so it mostly sits on top of onion mixture, then cook onion mixture, stirring often, until softened, 4 to 5 minutes.

3. Stir in chiles and chicken broth. Bring to a simmer over high heat, then reduce heat to medium and simmer, 3 minutes; add shrimp and simmer until pasta is tender to the bite, 3 to 4 minutes more. Season to taste with salt.

4. Spoon soup into wide, shallow bowls. Top each serving with a spoonful of sour cream and some avocado, if you like, and sprinkle with cilantro.

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Chicken Stew with Olives and Lemon

recipe from Sunset Magazine, 2006

• 1  pound  boned, skinned chicken thighs, rinsed and patted dry
• 2  tablespoons  all-purpose flour
• 1 1/2  teaspoons  each salt and freshly ground black pepper, plus more to taste
• 2  tablespoons  olive oil
• 2  large garlic cloves, minced
• 1  tablespoon  capers, drained and minced
• Grated zest and juice of 1 lemon
• 1/2  cup  dry white wine
• 1 3/4  cups  chicken broth
• 1  pound  Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
• 1  cup artichoke hearts, quartered if large
• 1  cup  finely chopped flat-leaf parsley
• 1  cup  pitted medium green olives
• Lemon wedges

1. Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.

2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.

3. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.

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Tuna with Tomato-Caper Sauce

recipe by Sunset Magazine, Dec 2004

• 2  tuna steaks (such as albacore or yellowfin; each about 6 oz. and 1 in. thick)
• Salt and pepper
• 1  tablespoon  olive oil
• 1  onion (8 oz.), peeled, halved lengthwise, and thinly sliced
• 1  can (14 1/2 oz.) crushed tomatoes in purée
• 1/2  cup  dry red wine
• 3  tablespoons  balsamic vinegar
• 1  tablespoon  drained capers
• 1  teaspoon  dried oregano

1. Rinse tuna steaks and pat dry. Sprinkle lightly all over with salt and pepper. Pour oil into a 10- to 12-inch nonstick frying pan over high heat. When hot, add onion and stir frequently until limp, about 5 minutes.

2. Push onion to side of pan and add tuna steaks. Cook, turning once, just until browned on both sides, 3 to 4 minutes total. Stir in crushed tomatoes, wine, vinegar, capers, and oregano.

3. Reduce heat to maintain a simmer, cover, and cook until tuna is no longer pink in the center (cut to test), about 15 minutes. Transfer tuna to plates and top equally with sauce.