It’s no secret I love sheet-pan dinners. They’re last-minute, do-it-all meals that come with the added bonus of easy cleanup. They’re a busy (and hungry) cook’s best friend. Which is probably why Food52 favorite Melissa Clark’s got a soft spot for them, too.
In her latest book, Favorite Recipes from Melissa Clark's Kitchen, Clark (with the aid of a sheet pan) transforms kitchen staples of chicken, apples, and coriander into a satisfying dinner in just 20 minutes.
“The beauty of this recipe is not just the gorgeous melding of flavors, but how quickly and easily I can throw it together all year round,” she writes. “Cut into finger-size strips, the chicken and very thinly sliced apples cook in only twenty minutes, during which time they miraculously produce a pan sauce that is fragrant and heady. “
To give the chicken an extra dimension, Clark adds a cilantro and coriander seeds with a splash (okay, maybe two splashes) of gin.
“[When developing this recipe] I tipped in some vermouth from the too-tall bottle in the fridge, and was about to stick everything in the oven when I started to worry that the subtle flavor of vermouth wouldn’t be lively enough to lift the dish. Then I remembered the words of my father when he counseled me on zipping up a scallop pan roast. ‘Gin,’ he said, ‘makes everything taste better.’”
The result—a juicy, saucy chicken that’s just waiting for a thick slice of crusty bread (or a bowl of rice if you don’t mind making it). And maybe a gin and tonic, but that could just be me.
| 1 | large or 2 small apples |
| 1 | pound boneless, skinless chicken thighs, cut into 1-inch strips |
| 2 | tablespoons extra-virgin olive oil |
| 1 | tablespoon white vermouth |
| 1 1/2 | teaspoons gin |
| 2 | tablespoons chopped fresh cilantro, dill, or parsley |
| 2 | garlic cloves, minced |
| 1 | teaspoon coriander seeds |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground black pepper |
| 1 | large or 2 small apples |
| 1 | pound boneless, skinless chicken thighs, cut into 1-inch strips |
| 2 | tablespoons extra-virgin olive oil |
| 1 | tablespoon white vermouth |
| 1 1/2 | teaspoons gin |
| 2 | tablespoons chopped fresh cilantro, dill, or parsley |
| 2 | garlic cloves, minced |
| 1 | teaspoon coriander seeds |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground black pepper |
What’s your favorite sheet-pan dinner? Share your recipes or ideas in the comments below!
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