Ribollita, a traditional stew-like Tuscan soup, often uses day-old bread to add body and thicken the broth. This version uses coarsely mashed white beans, which add more fiber and a creamy texture. Garnish with a drizzle of olive oil and a sprinkle of thinly sliced fresh basil or pungent Romano cheese.
In southern France a “tian” refers to both an earthenware casserole and the actual vegetable-centric dish. A tian is a wonderful way to make the most of summer produce and leftover chicken; use this version as a base for jumping off to create your own favorite combinations.
Tawny ports are wines made from red grapes that are aged in wooden barrels. The exposure to wood imparts “nutty” flavors to the wine, which can be sweet or medium dry. Port is typically served at the end of a meal, but in this simple recipe it creates a luscious sauce that complements the rich dark chicken and fresh figs.
Just Bare Just 5 Cooking Challenge finalist Whitney R. of Providence, RI created this alternative to fried chicken featuring flax, which is now recognized as a powerhouse of omega-3 fatty acids.
This Just Bare Chicken +5 Ingredient Challenge (finalist recipe is the creation of Pamela E. of Phoenix, AZ. A cozy dish, full of rich flavors, this recipe is perfect for a weeknight dinner or for entertaining.
Coriander chicken thighs simmered with tomatoes and mushrooms make a hearty stew that’s served over soft polenta.
This non-traditional chili takes advantage of the later summer harvest: jalapeño chiles, corn, zucchini, fresh oregano, rosemary, and cilantro. Don’t let the list of ingredients discourage you—pile them into a big soup pot and simmer for less than an hour for a great all-in-one supper.
This updated version of “hunter’s chicken” is made with a lighter hand and bolder flavors. Serve over hot cooked farro or Israeli couscous.