Chicken Marbella with CousCous, Farfalle with Broccoli and Anchovy, Ricotta and Dijon Turkey Burgers with Austrian Potato Salad

Chicken Marbella
Adapted from Cooks illustrated, 2012

Ingredients
Paste
1/3 cup pitted green olives, rinsed
1/3 cup pitted prunes
3 tablespoons extra-virgin olive oil
4 garlic cloves , peeled
2 tablespoons capers , rinsed
3 anchovy fillets , rinsed
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon kosher salt
1 cup cooked Couscous

Chicken
1 3-lb chicken, cut into split chicken breasts and leg quarters, trimmed
2 teaspoons olive oil
3/4 cup low-sodium chicken broth
1/3 cup white wine
1/3 cup pitted green olives, rinsed and halved
1 tablespoon capers , rinsed
2 bay leaves
1/3 cup pitted prunes , chopped coarse
1 tablespoon unsalted butter
1 teaspoon red wine vinegar
2 tablespoons minced fresh parsley

1. FOR THE PASTE: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse all ingredients in food processor until finely chopped, about ten 1-second pulses. Scrape down bowl and continue to process until mostly smooth, 1 to 2 minutes. Transfer to bowl.

2. FOR THE CHICKEN: Pat chicken dry with paper towels. Sprinkle chicken pieces with 1½ teaspoons salt and season with pepper.

3. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.

4. Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and fond forms on pan bottom, 1 to 2 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast, uncovered, for 15 minutes.

5. Remove skillet from oven and spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, 7 to 12 minutes longer.
6. Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley; season with salt and pepper to taste. Pour sauce around chicken, and serve over Cous Cous.

Farfalle with Broccoli and Anchovy
Adapted from Cooks Illustrated

Farfalle with Broccoli
Adapted from FoodNetwort.com

Ingredients
1/2 box farfalle
1 head broccoli, trimmed to florets (about 2 cups)
1/8 cup extra-virgin olive oil
2 tablespoons butter
1 garlic clove, chopped
3 anchovy fillets, diced
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving plate and sprinkle with Parmesan.

Ricotta and Dijon Turkey Burgers
Adapted from Cooks Illustrated, 1998

Ingredients
1 1/4 pounds ground turkey
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Worcestershire sauce
1/2 cup ricotta cheese
2 teaspoons Dijon mustard
1 tablespoon vegetable oil

Preheat oven to 350

1. Transfer ground meat to medium bowl. Stir in salt, pepper, Worcestershire sauce, ricotta cheese, and mustard until blended, and divide meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 1-inch-thick patty. Repeat with remaining portions.

2. Heat a large, heavy cast iron skillet over medium heat until very hot, 4 to 5 minutes. Swirl oil in pan to coat bottom, then add burgers. Cook over medium heat without moving burgers until bottom side of each is dark brown and crusted, 3 to 4 minutes. Turn burgers over; continue to cook until bottom side is light brown but not yet crusted, 3 to 4 minutes longer. Place oven-proof skillet in the preheated oven and continue to cook until an instant-read thermometer inserted from the side of the burger into the center registers 160 degrees (about 10-15 more minutes).

Austrian-style Potato Salad
Cooks illustrated, 2009

2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
1 cup low-sodium chicken broth
1 cup water
1 tablespoon sugar
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup vegetable oil
1 small red onion , chopped fine (about 3/4 cup)
6 cornichons , minced (about 2 tablespoons)
2 tablespoons minced fresh chives

1. Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.

2. Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.

3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper.