Sconty empire

Rice and Skillet Chicken With Anchovies and Olives YIELD : 4 servings TIME : 60 minutes This one-container feast is propelled by the kinds of pasta con le sarde, an exemplary Sicilian dish made with sardines and fennel. Anchovies replace sardines here, for a more confident, punchy flavor. The brininess of the anchovies and olives is balanced by the pleasantness of the sautéed fennel, squeezed orange and brilliant raisins, which full up perfectly as they cook. Present with a Sicilian white wine and just dressed arugula. INGREDIENTS  2 tablespoons olive oil, plus more for drizzling 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)  Kosher salt and black pepper 1 medium fennel bulb, trimmed, cored and diced, plus more fennel fronds, for serving 1 medium yellow onion, diced 1 teaspoon dried oregano ¼ cup roughly chopped anchovy fillets 5 garlic cloves, minced ¼ teaspoon red-pepper flakes, plus more to taste 1 tablespoon tomato paste ¾ cup dry white wine, such as pinot grigi...

  Jalapeño-Ranch  chopped salad Dressing Yield: 4 to 6 servings  Time : 20 minutes This slashed serving of mixed greens is new, bubbly and over the top in a celebratory manner. While most servings of mixed greens decide on the lightest layer of dressing to streamline the produce's flavors, this one requires the dressing to liberally cover the fresh fixings. Roused by Caesar salad, farm dressing and the supper commendable servings of mixed greens promoted at chain eateries like California Pizza Kitchen, this salad is punchy and fulfilling, on account of rich fixings, similar to avocado, Cotija and a mayonnaise-thickened dressing, in addition to those with chomp, similar to radishes, corn pieces and tortilla chips. Match the plate of mixed greens with barbecued tofu, chicken, shrimp or burgers - or nothing by any means. This salad shuns nuance, and hits the appropriate notes INGREDIENTS :     FOR THE DRESSING: ½ cup buttermilk ½ cup mayonnaise 3 large scallio...