Ingredients

4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
1 egg, lightly beaten
2 Tbsp. buttermilk
1/2 cup finely chopped almonds
1/2 cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
2 tsp. snipped fresh rosemary
1/4 tsp. salt
1 Tbsp. peanut oil or canola oil
1 shallot, chopped
8 cups fresh spinach leaves
1/4 tsp. salt
Freshly ground black pepper
Fresh mint leaves (optional)

Directions

1. Place one chicken breast half between sheets of plastic wrap. With flat side of meat mallet, pound chicken to 1/4- to 1/2-inch thickness. Repeat with the remaining breast halves.
2. In a shallow dish whisk together egg and buttermilk. In another shallow dish combine almonds, panko, rosemary, and 1/4 teaspoon salt. Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off, then dip chicken pieces in almond mixture, turning to coat.
3. In 12-inch nonstick skillet cook chicken, half at a time if necessary, in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet; keep warm.
4. In same skillet cook shallot in drippings 3 to 5 minutes or just until tender, stirring frequently. Add spinach and 1/4 teaspoon salt; cook and toss about 1 minute or just until spinach is wilted. Serve chicken with wilted spinach. Sprinkle pepper and mint.

Serves 4.

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Ingredients

3 medium onions, halved lengthwise and thinly sliced crosswise
3 tablespoons unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
1/2 cup dry white wine
1 tablespoon red-wine vinegar
1/4 cup packed dried apricots, thinly sliced
3/4 cup drained oil-packed sun-dried tomatoes, chopped

Directions

1. Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature.

Makes about 2 cups.

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Ingredients

2 pounds Roma tomatoes, cored and cut into medium dice
1 cup small-dice yellow onion (about 1/2 medium onion)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons cider vinegar
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, plus more as needed
1 (3-inch) cinnamon stick

Directions

1. Place all ingredients in a medium saucepan and stir to combine. Bring to a boil over medium-high heat, about 5 minutes.
2. Reduce heat to low and simmer so that just the center of the mixture is bubbling. Cook, stirring occasionally, until the mixture has thickened (when you scrape the bottom of the pan with a spoon, the line should hold and not run back into itself), about 2 1/2 hours.
3. Remove from heat and season with additional pepper as desired. Let cool completely and refrigerate in a container with a tightfitting lid for up to 5 days.

Makes 2 cups.

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Ingredients

1 chicken, about 4 1/2 lb., cut into 8 pieces, back and wings discarded
Kosher salt and freshly ground pepper, to taste
2 Tbs. plus 1/3 cup extra-virgin olive oil
1 large yellow onion, chopped
10 garlic cloves, peeled
1/2 cup dry white wine
1-1/2 cups chicken broth
4 fresh sage sprigs, plus 2 Tbs. finely chopped sage
3-1/2 lb. Early Girl tomatoes, cored

Directions

1. Season the chicken with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm the 2 Tbs. olive oil. Add the chicken, skin side down, and brown, turning once, 7 to 8 minutes total. Transfer to a plate.
2. Add the onion to the insert, reduce the heat to medium and cook, stirring occasionally, until softened and golden, about 8 minutes. Add the garlic and cook, stirring occasionally, until just golden, about 5 minutes. Add the wine and simmer for 1 minute. Add the 1/3 cup olive oil and the broth, and season with salt and pepper.
3. Place the chicken, skin side up, in the insert and tuck the sage sprigs in between. Place the tomatoes on top and bring the mixture to a simmer. Place the insert in the slow-cooker base, cover and cook on low until the meat nearly falls off the bone, about 3 hours.
4. Using a spoon, transfer the chicken, tomatoes, some of onion-garlic mixture and braising juices to a platter. Garnish with the chopped sage and serve immediately.

Serves 6.

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