The thing I find most amazing about life during a pandemic is how often your emotions ebb and flow. Two weeks ago was a mess. It felt long and hard and like the movie Groundhogs Day. Last week felt remarkably easier. This week has been a toss-up. I think it has something do with the fact that the new routines don't feel so new anymore. I know what my day is going to look and feel like - I'm starting to feel comfortable? Ok with? Understanding of? my new life. It's not great but it could look a lot worse.
For me, I've been looking for some kind of purpose during this crisis. Sure I'm doing whats required of me but can I also do more? Can I make an impact? Help people out? With food, and good wholesome food, as the thing everyone is looking for, I thought about how I could help bring that to the people while supporting a farm I hold near and dear to my heart. This is how I've found myself in the position of organizing a CSA with the farm that's part of the Saturday morning farmers market at the park near me. Organizing this has left me feeling excited and positive. It makes me feel hopeful and that spring, despite the circumstances in the world, is coming. There will be green things and rhubarb and all the other things I find you in. I'm feeling happy.
I continue to cook a lot (and experiment a lot!). It brings me joy during the day but also provides me with a way to break-up the day. I step away from the computer at lunchtime, some thing I've never done before. It's a nice respite in the middle of the day. I've had a hard time getting into books but I've had an easy time getting into cookbooks so I've been reading them like novels. It provides a lot of inspiration.
This recipe came from one of my latest cookbook reading binges. Alison Roman is everywhere and I know people love her or hate her but regardless on how you feel about her, her recipes are always fantastic. Bold, flavorful, the kind of things you want to eat while stuck at home in the pandemic. This chicken recipe is fantastic. Makes excellent leftovers and tastes far more labor intensive than it really is.
One-Pot Chicken with Dates and Caramelized Lemon
Recipe from Nothing Fancy by Alison Roman
3 1/2-4 pound chicken (or skin-on bone-in chicken thighs/legs which is what I used)
Kosher Salt and Freshly Ground Black Pepper
4 Tablespoons olive oil, divided
1 lemon, cut into thick slices crosswise, seeds removed
2 shallots, peeled and halved lengthwise
4-6 medjool dates, pitted (1 per person to be served in my opinion)
4 sprigs fresh thyme plus more for serving
1 cup water
2 teaspoons ground Urfa chile or 1 teaspoon Aleppo pepper or 1 teaspoon crushed red pepper flakes
Flaky sea salt for serving
Preheat oven to 425 degrees with rack in the middle.
Season chicken all over (top and bottom) with kosher salt and black pepper. Heat 2 Tablespoons oil in a large Dutch oven over medium-high heat (I used a 7.25 quart size which is the smallest you can do with this recipe). Place the chicken in the post breast side up, and using your tongs or hands (be careful!), press lightly to make sure the skin comes into even contact with the pot bottom. This is your chance to brown the legs and render that's excess fat! It's rarely offered in whole-chicken recipes, so take advantage.
Cook, without moving, until the chicken is nice and browned, about 5-8 minutes. Seriously, no peeking! Nothing exciting will happen before 5 minutes, I promise you.
Add the lemon slices and shallot, maneuvering the chicken however you need so that the slices come into contact with the bottom of the pot. Don't worry about smooshing the lemons. Let everything sizzle in the chicken fat until lightly caramelized, about 2 minutes.
Add the dates, thyme sprigs and water. Sprinkle red pepper over chicken if using; cover. Roast in oven until dates are plump and chicken is well under way with its cooking, 20-25 minutes.
Uncover the pot and drizzle the chicken with the remaining 2 Tablespoons of oil. Return to the oven and bake, uncovered until liquid has reduce by half, and chicken is golden brown, 20-30 minutes. A thermometer should register 160 degrees when inserted into the breast, if using.
Let chicken rest in the pot for 10 minutes. Transfer to a cutting board and carve. Sprinkle with thyme leaves, flaky salt and serve with roasted shallots, lemon slices, dates and the luscious sauce at the bottom of the pan. Enjoy!
