Ingredients

1 1/2 pounds medium or large shrimp, deveined (tail on or peeled)

3 garlic cloves

½ teaspoon onion powder

Heaping ¼ teaspoon kosher salt

¼ cup honey

3 tablespoons soy sauce (or tamari or coconut aminos)

1 ½ tablespoons rice vinegar

2 teaspoon cornstarch

3 tablespoons extra virgin olive oil

Instructions

Thaw the shrimp, if using frozen.

Mince the garlic. Pat the shrimp dry. Stir it together with the minced garlic, onion powder and kosher salt.

Mix the honey, soy sauce, rice vinegar, and cornstarch in a small bowl, mixing until mostly smooth (a few small lumps are ok).

In a large skillet, heat the extra virgin olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.

Turn off the heat and remove the shrimp. Add the glaze to the pan and stir until thickened, scraping up the browned bits from the bottom of the pan. Once thickened, stir the shrimp back into the sauce and serve.

Ingredients

3 lbs skin-on, bone-in chicken legs

Kosher salt, to taste

Freshly ground black pepper, to taste

3 cups red wine

1 bay leaf

2-4 fresh thyme sprigs

4 ounces bacon, diced

1 onion, diced

1 carrot, peeled and diced

8 oz button mushrooms, trimmed and quartered

2 minced garlic cloves

1½ teaspoons tomato paste

2 tablespoon all-purpose flour

2 tablespoons unsalted butter, at room temperature

8 oz pearl onions, peeled

¼ cup flat leaf parsley, chopped

Instructions

Season the chicken with salt and pepper. In a large bowl, combine the chicken with the wine, bay leaf, and thyme. Cover and marinate at least 30 minutes and up to one day.

In a Dutch oven or large pot set over medium heat, cook the bacon until browned and crispy, about 10 minutes. Remove from heat and use a slotted spoon to transfer bacon to a plate lined with paper towels, reserving the fat in the Dutch oven.

Remove the chicken from the wine marinade and pat dry with paper towels. Reserve the marinade. Return the Dutch oven to the stovetop and heat the bacon fat over medium heat until it shimmers. Add the chicken, skin side down, in a single layer and cook until golden brown, about 5 minutes. Flip and cook until brown on the other side, about 4 more minutes. (Don’t overcrowd the chicken—work in batches if necessary, adding a little olive oil if you run out of rendered bacon fat.) Transfer the seared chicken to a plate.

Add the diced onion, carrot, and mushrooms to the Dutch oven and season with salt. Cook until the vegetables are lightly browned, about 8 minutes.

Add the garlic and tomato paste and cook for about 1 minute, until it’s fragrant. Add the reserved marinade. Bring to a boil over medium-high heat and reduce liquid to about half. Skim off foam as it appears.

Add the chicken, pearl onions, and half of the bacon. There should be enough liquid to just cover the chicken—if not, add a little water or chicken stock. Cover and simmer over low heat until the chicken is tender, about 1 hour. Uncover, transfer chicken to a plate, and continue to simmer, about 10 minutes.

Meanwhile, whisk the flour and butter together into a smooth paste. Whisk the beurre manié into the stew to thicken. Continue to simmer until the sauce is thick enough to lightly coat the back of a spoon, about 2 more minutes.

Taste and season with salt and pepper if needed. Return the chicken to Dutch oven and simmer until warmed through, no more than 5 minutes. Remove from heat and garnish with remaining bacon and parsley.