Sconty empire

Chicken and medium Roasted Vegetables Much of the pleasure of eating this  comes from the textures of the lettuce and the shredded vegetables. If you poach and shred a couple of chicken breasts at the beginning of the week, then these are quickly thrown together. INGREDIENTS  6 tablespoons extra virgin olive oil or softened butter 1 tablespoon chopped fresh thyme, rosemary, marjoram, oregano or sage leaves, or a combination  Salt and ground black pepper to taste 1 whole chicken, 3 to 4 pounds, trimmed of excess fat 1 ½ to 2 pounds small waxy red or white potatoes, peeled, or larger potatoes peeled and cut into 1/2- to 1-inch chunks, or other vegetables  Chopped parsley leaves for garnish PREPARATION  STEP 1 Preheat oven to 450 degrees. In a bowl, mix olive oil or butter, herbs, salt and pepper. Put chicken breast side up in a roasting pan. Toss half the herb-oil mixture with potatoes, scatter them in pan around chicken and put pan in oven. Roast about 20 minutes, and spoon some more he

Donabe alludes to the Japanese dirt pot customarily used to make this warming dish. Earth holds heat for a more extended timeframe than different materials. This one-pot ameliorating donabe is made in a Dutch stove, which actually keeps heat well and can oblige a party of four. Chicken, vegetables and stock are joined in the pot and stewed together; as it cooks, the alleviating stock is supported with fragrant aromatics and the delightful juices from the chicken and vegetables. A citrusy ponzu sauce adds a brilliant, new completion to the generally smooth dish. Yuzu kosho, a Japanese matured sauce made with new chiles, yuzu strip and salt, adds a fly of hotness to the donabe, yet it tends to be forgotten about for a milder dish. INGREDIENTS   4 cups low-sodium chicken broth 3 garlic cloves, thinly sliced 1 (2-inch) piece ginger, peeled and halved 1 ½ pounds boneless, skinless chicken thighs (about 6), sliced into 1/8-inch-thick strips  Kosher salt and black pepper 8 ounces tender mushr