Chicken Stew with Savory

Name: Chicken Stew with Savory
Yield: Makes 4 to 6 servings
Ingredients: 1/2 lb fatty salt pork, salt rinsed off if necessary and pork cut into 1/2-inch cubes; 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces; 2 teaspoons salt; 1 teaspoon black pepper; 1 tablespoon unsalted butter; 1 lb onions, cut into 1/2-inch pieces; 2 medium carrots (1/2 lb), cut into 1/2-inch cubes; 1 tablespoon finely chopped fresh summer savory or 1 teaspoon dried savory, crumbled; 1 tablespoon all-purpose flour; 6 cups water; 2 lb boiling potatoes

Fricot à la Poule This dish is a variation of a stew served at Étoile de Mer, a traditional Acadian restaurant in Mont-Carmel. Active time: 1 1/4 hr Start to finish: 1 3/4 hr

August 20, 2004

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.