Food & Drink

Everyday Food: One-dish meals, from stove top to oven

A seasoned cast-iron skillet transfers easily from stove top to oven. Here it holds juicy pork chops and built-in side dishes.
A seasoned cast-iron skillet transfers easily from stove top to oven. Here it holds juicy pork chops and built-in side dishes. James Ransom

In each of these easy meals, what begins on the stove top ends up in the oven, all in just one heatproof skillet.

Broiled or baked to finish, this is crowd-pleasing cooking: a new take on classic coq au vin; a brothy fish stew; a light, bright pasta dish with toasted cauliflower and lemon; and deeply satisfying sear-and-bake pork chops with apples and sweet potatoes.

For more recipes and additional tips, visit www.marthastewart.com. Questions or comments should be sent to askmartha@marthastewart.com.

Quick coq au vin blanc

Serves 4

  • 4 slices bacon, cut into  1/2-inch pieces
  • 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
  • Coarse salt and freshly ground pepper
  • 1/4 cup all-purpose flour, for sprinkling
  • 10 ounces frozen pearl onions, thawed and drained
  • 8 ounces cremini mushrooms, halved (quartered, if large)
  • 2 tablespoons tomato paste
  • 2 cups dry white wine
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup lightly packed fresh flat-leaf parsley leaves, for serving
  • Cooked egg noodles tossed with olive oil or butter, for serving

1. Heat oven to 350 degrees. Brown bacon in a large, straight-sided ovenproof skillet over medium-high heat until fat is rendered, about 5 minutes. With a slotted spoon, transfer to a plate.

2. Season chicken with salt and pepper; sprinkle with flour. Working in 2 batches, add to skillet, skin-side down; cook until golden, about 4 minutes a side. Transfer to plate. Remove all but 2 tablespoons fat from skillet.

3. Reduce heat to medium. Add onions and mushrooms; season with salt. Cook until golden in spots, about 10 minutes. Stir in tomato paste; cook 30 seconds. Add wine and boil until evaporated, about 8 minutes. Add broth and bring to a boil. Return chicken and juices to skillet; top with bacon.

4. Cook in oven until a thermometer inserted into thickest part of chicken (without touching bone) registers 165 degrees, about 20 minutes. Sprinkle with parsley and serve over noodles.

Bucatini with cauliflower, capers and lemon

Serves 4

  • 1 pound bucatini
  •  1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 sprig oregano, plus 1 tablespoon lightly packed fresh leaves
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice, plus wedges for serving
  • 4 cups finely chopped cauliflower florets (from 1 head)
  • 3 tablespoons capers, preferably salt-packed, rinsed and drained
  • 1/2 cup finely grated Parmesan (1 1/2 ounces), plus more for serving

1. Heat broiler with rack 8 inches from heating element. Combine pasta, 5 cups water, 2 tablespoons oil, oregano sprig, pepper flakes and 2 teaspoons salt in a large, straight-sided ovenproof skillet. Bring to a boil over medium-high heat; continue cooking, stirring occasionally, until sauce is mostly reduced and pasta is al dente, about 8 minutes. Remove from heat; stir in lemon zest and juice.

2. In a bowl, toss cauliflower with remaining 2 tablespoons oil,  1/2 teaspoon salt, capers, Parmesan and oregano leaves. Sprinkle over pasta in skillet. Broil until cauliflower is golden in spots and pasta is heated through, about 5 minutes. Toss to combine. Serve with more cheese and pepper flakes, a drizzle of oil, and lemon wedges.

Roasted pork chops with sweet potatoes and apples

Serves 4

  • 4 bone-in pork chops, each about 1 inch thick (about 2  1/2 pounds total)
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 medium sweet potatoes, scrubbed and cut into 1/4-inch-thick rounds
  • 1 large sweet onion, such as Vidalia, peeled and cut into 1/4-inch-thick rounds
  • 1/3 cup apple-cider vinegar
  • 1/2 cup apple cider
  • 1 teaspoon caraway seeds
  • 2 apples, preferably Honeycrisp, thinly sliced and seeds removed

1. Heat oven to 375 degrees. Season pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat; swirl in oil. Cook chops until golden brown, turning once, about 8 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from skillet.

2. Reduce heat to medium. Add potatoes and onion; season with salt. Cook until golden in spots, about 10 minutes. Add vinegar and cider. Cover and simmer, stirring a few times, until potatoes are tender, about 5 minutes. Sprinkle with caraway seeds. Return pork and juices to skillet; tuck apple slices between chops.

3. Roast until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 10 minutes. Serve pork, vegetables and apples with pan juices.

Fish stew with herbed toasts

Serves 4

  • 4 tablespoons unsalted butter, room temperature
  • 2 medium carrots, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 2 shallots, minced ( 1/4 cup)
  • 5 sprigs thyme
  • Coarse salt and freshly ground pepper
  • 1 can (14.5 ounces) whole peeled plum tomatoes in juice
  • 16 ounces clam juice
  • 1 1/2 pounds skinless cod or halibut fillet, cut into 1 1/2-inch pieces
  • 4 slices baguette, each 1 1/2 inches thick on the diagonal

1. Heat broiler with rack 8 inches from heating element. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add carrots, celery, 3 tablespoons shallot and 3 thyme sprigs; season with salt. Cook, stirring occasionally, until vegetables are golden in spots, about 5 minutes. Stir in tomatoes and juice; simmer, breaking up tomatoes into bite-size pieces, until liquid is mostly evaporated, about 5 minutes. Stir in clam juice and fish; return to a simmer. Remove from heat.

2. Spread remaining 2 tablespoons butter over bread. Sprinkle with remaining 1 tablespoon shallot and thyme leaves from 2 sprigs; season with salt and pepper. Place atop fish. Broil until fish is just cooked through and bread is toasted, about 2 minutes (if bread is darkening too quickly, move skillet to lower rack).

“Chef Impersonator” cooks “Shakshuka” a mouthful that means eggs poached in tomato sauce. It’s a staple in Moroccan and Egyptian cuisine and could be compared to huevos rancheros. (Star-Telegram/Max Faulkner)

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