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

INSTRUCTIONS

Pre-heat oven to 375 degrees F.

Place a large, heavy oven-safe skillet over medium-high heat and add the bacon pieces- the pan does not need to be preheated. Cook until crisp and brown, turning once halfway through, 1-2 minutes per side. Remove bacon to a dish and set aside, leaving the bacon fat in the pan.

Season chicken thighs on all sides with kosher salt.

Adjust heat to medium and add chicken to the hot pan, skin side down. Cook until skin is crispy and deeply golden in color, about 5-7 minutes. Remove to a plate, skin side up, and set aside (only the skin side has been browned).

Add cauliflower and shallots to the pan, season with salt and cook, turning occasionally using tongs, to brown all sides, about 3-4 minutes. If the pan seems dry, add a bit of olive oil. Be patient here, color is important. Add dried figs to soften slightly, another 2 minutes, and season with ½ teaspoon of kosher salt and black pepper.

Add the white wine to the pan and scrape to remove the bits from the bottom of the pan. Add the stock, balsamic, honey and thyme. Taste and season accordingly. Nestle the chicken thighs back into the pan, skin side up.

Transfer the pan to the oven and roast until the chicken thighs are cooked through, about 15 minutes (or a thermometer inserted into the thickest part reaches at least 160 degrees- it will carry over to 165 degrees). Carefully remove from the oven, add the butter and stir into the sauce to slightly thicken.

Turn off heat, add the crispy bacon pieces over the top and serve immediately.

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: Have water boiling when you start cooking.

Makes 4 servings

INSTRUCTIONS

Boil a large pot of water with the salt. Add the orecchiette and cook for two minutes less than the pasta package calls for, then drain (without discarding the pasta water).

While the pasta is cooking, place a large skillet over high heat and add extra virgin olive oil. Add Italian sausage to the pan in large, bite-sized pieces and turn heat down to medium/medium high. Let sausage brown on each side while letting the fat render. If you want smaller pieces, you can break up with a wooden spoon. Once the sausage is fully browned, turn heat to low and transfer the sausage to a small plate or bowl. Drain off most of the rendered fat, leaving just a thin layer in the pan, about 1 tablespoon.

Return pan to the stove and turn heat to medium high. Add the red onion, season with salt and stir. Add in the olives, pepperoncini and liquid and stir. Cook for one minute and add canned cherry tomatoes. Stir and stir and stir, letting the liquid reduce slightly. Add a pinch of chili flakes and stir.

When the pasta is cooked, add to the sauce skillet along with the cooked sausage and 1 cup of the pasta cooking water. The orecchiette should still be firm in the center. Begin marrying the pasta and sauce together. With the heat on low, gently stir continuously, adding more water if necessary, until the pasta is al dente and the sauce is thick.

Add the basil, lemon zest and juice and stir to wilt the basil. Add in the Pecorino cheese and stir. Finish with a generous pour of extra virgin olive oil.

When the pasta is cooked to your liking, turn off the heat and serve immediately.