It's officially the first day of winter, which means it's time to rev up those hibernation-ready recipes. Unfussy dishes are especially satisfying this time of year, when the idea of piling pans in the sink is about as appealing as skinny-dipping in December. (We'd rather be tucked under a blanket watching Netflix than washing endless dishes, wouldn't you?) For cozy nights, we love this chicken dish from JBF Award winner and JBF Chefs Boot Camp alum Naomi Pomeroy, which blends earthy porcini mushrooms with white wine and herbs to complement the flavors of the rich, seared-then-braised chicken thighs. Served simply in the dish it's prepared in, this rustic entrée is a snap to pull together. Get the recipe.
Hungry for more? View our entire recipe collection. Learn more about the JBF Chefs Boot Camp for Policy and Change.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
