Cook along with this Top Chef alum and James Beard Award winner Sarah Gruenberg of Monteverde Restaurant and Pastificio in Chicago. Sarah walks you through her delicious one-pot meal.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTE: You may replace the 1/2 cup wine with 1/3 cup water plus 1 tablespoon lemon juice. Preheat oven to 375 degrees.

Makes 2 servings

INGREDIENTS

2 slices bacon, cut into 1-2” large pieces

Olive oil, if necessary

4-5 bone-in, skin-on chicken thighs, about 2 pounds

1 ½ teaspoons kosher salt, divided

1 small head of cauliflower, cut into florets, about 2 cups

About 1 cup, 2 shallots, peeled and quartered

1/2 cup dried figs, quartered, or other dried fruit such as raisins

1/8 teaspoon freshly ground black pepper

1/2 cup white wine (or 1/3 cup water mixed with 1 tablespoon lemon juice)

1/2 cup chicken stock

3 Tablespoons balsamic vinegar

2 Tablespoons honey

1 Tablespoon fresh thyme leaves

1 Tablespoon butter

EQUIPMENT ESSENTIALS

- 10-12” oven-safe heavy skillet

- Tongs

- Small dish to remove bacon

- Plate or dish to remove chicken

For recipe instructions, visit www.CookTracks.com.

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CookTracks is a production of Beyond the Plate. 

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.