Winter Recipes: Chicken Cacciatore, Garlic-Oregano Broccoli, Pecan Tassies

This hearty, one-dish classic is perfect for taking advantage of canned summer tomatoes. You can also easily substitute dove or duck breasts for chicken thighs. Pair with fresh broccoli for a comforting winter supper.

By Scott Jones | Photos By Jason Wallis

Pecan Tassies (Web Exclusive)

Substitute finely chopped walnuts for pecans, if desired.

Plate of pecan tassies, a comforting winter dessert

Pecan Tassies

1/2 cup butter, softened

1 (3-ounce) package cream cheese, softened

1 cup all-purpose flour

2 Tablespoons butter, melted

3/4 cup packed brown sugar

1 large egg

2 teaspoons vanilla

1 cup finely chopped pecans

Coconut (optional)

Powdered sugar

  1. Preheat oven to 350°F. Beat 1/2 cup butter and cream cheese with a mixer until blended. Add flour; mix until a soft dough forms.
  2. Shape dough into 1-inch balls (making 24 total).
  3. Place dough balls into 2 lightly greased mini muffin pans; press each into a cup shape.
  4. Stir together melted butter, brown sugar, egg and vanilla until blended. Stir in pecans and, if desired, coconut.
  5. Spoon evenly into pastry cups, filling about 3/4 full (Do not overfill).
  6. Bake 20 to 25 minutes or until golden and set.
  7. Cool in pan 3 minutes; remove from pan using tip of a paring knife, and cool on wire racks. Sprinkle with powdered sugar.

PREP: 20 min. BAKE: 25 min. YIELD: 2 dozen

Skillet Chicken Cacciatore

Farm-to-table tomato and chicken cacciatore

Chicken Cacciatore

1 (16-ounce) package penne pasta

3 Tablespoons olive oil, divided

1 1/2 pounds boneless, skinless chicken thighs,
cut into 1-inch pieces

1 (8-ounce) package sliced fresh mushrooms

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 (25-ounce) jar pasta sauce

2 teaspoons dried Italian seasoning

  1. Cook pasta according to package directions; drain, and keep warm. Meanwhile, heat 2 Tablespoons oil in a large skillet over medium heat; lightly season chicken with salt and pepper.
  2. Add chicken to skillet, and cook 8 minutes or until chicken is done; remove from skillet and set aside.
  3. Heat remaining 1 Tablespoon oil in skillet over medium heat; add mushrooms, onion, bell pepper and garlic.
  4. Cook, stirring, 8 minutes or until vegetables are tender. Stir in pasta sauce, Italian seasoning, and chicken; cook 5 minutes or until heated through. Stir pasta into skillet or serve sauce over pasta.

PREP: 20 min. COOK: 21 min. YIELD: 6 servings

Garlic-Oregano Broccoli

2 Tablespoons olive oil

1 head broccoli, cut into florets

¼ cup water

2 cloves garlic, minced

1 teaspoon dried oregano

  1. Heat oil in a large skillet over medium-high heat; add broccoli and 1/4 cup water.
  2. Cook, stirring often, until broccoli floret ends are browned, about 10 to 12 minutes. Stir in garlic and oregano; cook 2 minutes. Season with salt and pepper to taste.

PREP: 15 min. COOK: 14 min. YIELD: 6 servings