Cast-iron chicken thighs and mushroom one-pot pasta. Sautéed ginger, garlic, red onion, cumin, coriander, salt and pepper, and thyme, place in the chicken skin side down. Don't move it at all. When the skin is golden brown, flip it over and add pine nuts and dried cranberries to the pan and put in the oven until cooked through.
For the pasta, sauté mushrooms and leeks, put in four cups of chicken stock and at least two cups of white wine, add in pasta of your choice and simmer until al dente. Do not drain, swirl in heavy cream and a pat of butter.
Serve together with a splash of red wine vinegar or lemon, and some chopped parsley. :-)