Try this recipe with steak or tempeh or even veal. Spoon any residual broth over the chicken before serving and remember to remove the rosemary sprig.

　　

Ingredients

serves 2

　　Olive oil spray

　　1/4 medium onion, thinly sliced

　　1 cup bow tie pasta (farfalle)

　　1/2 to 3/4 pound chicken breasts or thighs

　　Sea salt and freshly ground black pepper

　　1 large portobello mushroom, halved and thinly sliced

　　2 tablespoons ruby port

　　1 teaspoon balsamic vinegar

　　1 teapoon Worcestershire sauce

　　1/2 teaspoon Dijon mustard

　　2 teaspoons olive oil

　　2 carrots, sliced into coins

　　One 3-inch fresh rosemary sprig, or 1 teaspoon dried

　　2 cups cut green beans or snow pea pods

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Scatter the onion in the pot. Add the pasta and 1/3 cup of water. Stir to coat the noodles and distribute them in an even layer.

　　

Step 4

Add the chicken to the pot and lightly season with salt and pepper. Arrange the mushrooms in a layer on top of the chicken.

　　

Step 5

In a measuring cup, mix the port, vinegar, Worcestershire sauce, mustard, olive oil, and 1 tablespoon of water. Stir with a whisk or fork to emulsify the mustard, then drizzle into the pot.

　　

Step 6

Add the carrots and tuck the rosemary sprig into a crevice. Top with a layer of green beans.

　　

Step 7

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 8

Calories: 330

　　

Step 9

Protein: 33g

　　

Step 10

Carbohydrates: 35g

　　

Step 11

Fat: 6g

　　

Step 12

Cholesterol: 75mg

　　

Step 13

Sodium: 135mg

　　

Step 14

Fiber: 4g

　　Glorious One-Pot Meals