Roasted Chicken Thighs with Late-Summer Vegetables & Pan Sauce

We consider this dish late-summer comfort food. The chicken thighs cook up moist and tender and are more flavorful than chicken breasts, and the aromatic herbs and roasted vegetables make it a meal you'll want to savor.

• 6 skin-on, bone-in chicken thighs (2-1/2 to 3 lb.)
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1/2 lb. green beans, stem ends trimmed (2 cups)
• 10 oz. cherry or grape tomatoes (2 cups)
• One-half large sweet onion (like Vidalia or Walla Walla) or red onion, cut into 1/2-inch-thick slices
• 1/2 cup pitted Niçoise or Kalamata olives
• 2 large cloves garlic, sliced about 1/8 inch thick
• 3/4 cup dry white wine
• 1 tsp. unsalted butter (optional)
• 1/2 cup loosely packed fresh basil leaves, sliced into 1/2-inch strips

Position two racks near the center of the oven and heat the oven to 425°F. Heat a 10- to 11-inch heavy, ovenproof skillet over medium-high heat. Generously season the chicken on both sides with salt and pepper. Pour 1 Tbs. of the oil into the hot skillet and swirl to coat. Arrange the chicken thighs skin side down in the pan and cook until the skin is golden brown, about 7 min. Turn the chicken over. If a lot of fat has accumulated, carefully spoon it off and discard.

While the chicken browns, toss the beans, tomatoes, onion, olives, and garlic in a large bowl with the remaining 2 Tbs. oil. Season with 3/4 tsp. salt and several grinds of pepper and spread the vegetables on a rimmed baking sheet.

Put the skillet of chicken and the baking sheet with the vegetables in the oven, with the chicken on the higher rack. Roast the chicken until a thermometer inserted in the center of a thigh registers 170°F, 18 to 20 min. Continue to roast the vegetables until very soft and beginning to brown, 8 to 12 min. more.

Meanwhile, remove the skillet from the oven and transfer the chicken to a plate. Spoon off and discard as much fat as possible from the chicken juices, add the wine, set over high heat, and boil until reduced to about 1/4 cup sauce, 4 to 6 min.; it should be syrupy and concentrated in flavor. Swirl in the butter, if using.

Remove the vegetables from the oven and toss them with the basil. Divide the vegetables among four plates. Arrange one or two chicken thighs on the vegetables and drizzle with the pan sauce. Serve immediately.

Roasted Chicken Thighs with Late-Summer Vegetables & Pan Sauce

We consider this dish late-summer comfort food. The chicken thighs cook up moist and tender and are more flavorful than chicken breasts, and the aromatic herbs and roasted vegetables make it a meal you'll want to savor.

• 6 skin-on, bone-in chicken thighs (2-1/2 to 3 lb.)
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1/2 lb. green beans, stem ends trimmed (2 cups)
• 10 oz. cherry or grape tomatoes (2 cups)
• One-half large sweet onion (like Vidalia or Walla Walla) or red onion, cut into 1/2-inch-thick slices
• 1/2 cup pitted Niçoise or Kalamata olives
• 2 large cloves garlic, sliced about 1/8 inch thick
• 3/4 cup dry white wine
• 1 tsp. unsalted butter (optional)
• 1/2 cup loosely packed fresh basil leaves, sliced into 1/2-inch strips

Position two racks near the center of the oven and heat the oven to 425°F. Heat a 10- to 11-inch heavy, ovenproof skillet over medium-high heat. Generously season the chicken on both sides with salt and pepper. Pour 1 Tbs. of the oil into the hot skillet and swirl to coat. Arrange the chicken thighs skin side down in the pan and cook until the skin is golden brown, about 7 min. Turn the chicken over. If a lot of fat has accumulated, carefully spoon it off and discard.

While the chicken browns, toss the beans, tomatoes, onion, olives, and garlic in a large bowl with the remaining 2 Tbs. oil. Season with 3/4 tsp. salt and several grinds of pepper and spread the vegetables on a rimmed baking sheet.

Put the skillet of chicken and the baking sheet with the vegetables in the oven, with the chicken on the higher rack. Roast the chicken until a thermometer inserted in the center of a thigh registers 170°F, 18 to 20 min. Continue to roast the vegetables until very soft and beginning to brown, 8 to 12 min. more.

Meanwhile, remove the skillet from the oven and transfer the chicken to a plate. Spoon off and discard as much fat as possible from the chicken juices, add the wine, set over high heat, and boil until reduced to about 1/4 cup sauce, 4 to 6 min.; it should be syrupy and concentrated in flavor. Swirl in the butter, if using.

Remove the vegetables from the oven and toss them with the basil. Divide the vegetables among four plates. Arrange one or two chicken thighs on the vegetables and drizzle with the pan sauce. Serve immediately.

Pan-Seared Rib-Eye Steak with Balsamic Onion & Tomato Salsa

If you want to make a weeknight dinner seem special, go for rib-eye steaks. Rib-eyes are an exceptionally tender and juicy cut, ideal for quick-cooking methods like searing. Topping the steaks with balsamic onion and tomato salsa lends a freshness to the meal and the salsa takes just minutes to make.

• 1 Tbs. extra-virgin olive oil
• 1 medium onion, cut into medium dice (to yield about 1-1/2  cups)
• 2 tsp. granulated sugar
• 1 Tbs. balsamic vinegar
• 1 pint grape tomatoes, halved
• 1/4 cup thinly sliced fresh basil leaves
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 4 boneless rib-eye steaks, 3/4 to 1 inch thick (6 to 8 oz. each)

Heat the oil in a 12-inch skillet over medium-high heat until hot; add the onion and sugar. Cook the onion, stirring occasionally, until it begins to soften but not brown, 4 to 5 min. Add the vinegar and cook until the onions are soft, 2 to 3  min. Add the tomatoes and cook, stirring, until they just begin to soften, 1 to 2 min. Remove the skillet from the heat, stir in the basil, and season the mixture to taste with salt and pepper. Transfer the mixture to a bowl and keep warm.

Season the steaks generously on both sides with salt and pepper. Wipe out the skillet and melt the butter in the skillet over high heat. Cook two of the steaks until nicely browned on both sides and cooked to your liking, about 3 min. per side for medium rare. Transfer the steaks to plates or a platter and keep warm while you cook the remaining two steaks. Serve the steaks topped with the onion and tomato salsa.

Tuna & White Bean Salad with Arugula, Yellow Tomatoes & Olives

• 5 oz. (about 6 cups loosely packed) baby arugula leaves, washed and dried
• 1-1/2 Tbs. balsamic vinegar
• 1-1/2 Tbs. fresh lemon juice
• 1 clove garlic, finely chopped
• 1/2 cup plus 1 to 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 tuna steaks (about 1-1/2  inches thick), 4 to 6 oz. each
• 1 15-1/2-oz. can Great Northern or cannellini beans, drained and rinsed
• 1/2 pint yellow teardrop or grape tomatoes, halved lengthwise
• 1/2 cup green olives, pitted and roughly chopped
• 1 tsp. finely grated lemon zest

Put the arugula in a large bowl, cover with a damp paper towel, and refrigerate.

In a small bowl, whisk the balsamic vinegar, lemon juice, garlic, and 1/2 cup oil. Season with salt and pepper.

Heat a 12-inch heavy skillet over mediumigh heat. Brush the tuna generously with the remaining 1 to 2 Tbs. oil and season with salt and pepper. Cook the fish until the first side is browned, about 3 minutes. Flip and continue to cook until the second side is browned and the tuna is cooked to your liking, about 3 minutes. more for medium rare. Transfer to a plate and keep warm.

In a medium bowl, combine the beans, tomatoes, olives, and lemon zest and toss with just enough of the dressing to coat, about 3 Tbs. Season generously with salt and pepper. Toss the arugula with just enough dressing to coat lightly, about 5 Tbs., and season with salt and pepper. Portion the arugula onto four plates and top with a mound of the bean mixture. Slice the tuna into 1/4-inch slices and arrange on the arugula around the beans. Drizzle the tuna with a little of the remaining dressing and serve.