chicken, onion, and mozzarella sandwiches with roasted potatoes... 35 minutes

the goods:

1 tablespoon extra-virgin olive oil, plus more for brushing

1 and 1/2 pounds small new potatoes, halved if large

1 small red onion, cut into 1/2-inch rounds

4 chicken cutlets

4 slices fresh mozzarella

4 ciabatta rolls, split

lettuce, for serving

sliced tomato, for serving (optional)

mayonnaise, for serving

Preheat oven to 400 degrees. Brush a rimmed baking sheet with oil. Place potatoes at one end and onion at the other end; brush vegetables with oil and season with salt and pepper. Bake until potatoes are tender and onions are soft and browned, 30 minutes, flipping halfway through.
Meanwhile, in a large cast-iron or heavy skillet, heat oil over medium-high. Season chicken on both sides with salt and pepper. Cook chicken until browned and cooked through, 5 minutes, flipping once. Top each cutlet with 1 slice cheese, cover skillet, and cook until cheese is melted, 1 minute. Layer cutlets on bottom halves of rolls with onion and lettuce (and tomato if using). Spread mayonnaise on top halves of rolls. Sandwich and serve with roasted potatoes.

chicken with cornmeal dumplings... 1 hour and 15 minutes

the goods:

stew:

3 tablespoons unsalted butter

5 boneless,skinless chicken thighs, cut into 1-inch pieces

1/2 bunch scallions, cut into 1/2-inch pieces

1 medium green bell pepper, seeded and diced medium

2 celery stalks, diced medium

2 medium carrots, diced medium

1 teaspoon dried thyme

1/4 cup all-purpose flour

2 bottles pilsner or another light-bodied lager (12 ounces each)

1 can (28 ounces) whole peeled tomatoes

1 to 2 tablespoons red-wine vinegar

cornmeal dumpling dough:

2/3 cup all-purpose flour

1/3 cup fine yellow cornmeal

1 and 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

1 tablespoon unsalted butter

1/2 cup buttermilk

In a large Dutch oven or heavy pot with tight-fitting lid, melt 1 tablespoon butter over medium-high. Season chicken with salt and pepper, add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl. Add 2 tablespoons butter, scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Return chicken to pot and whisk in beer. With your hands, roughly tear tomatoes and add to pot along with juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.

Meanwhile, make the dumpling dough: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.

Reduce heat to a medium simmer and drop dough by rounded tablespoons on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes.