True North Cabin Cookbook Volume Two

Pan-Roasted Chicken Thighs with Roasted Grapes and Potatoes

Grapes in Minnesota are polarizing. We had to suffer through a disgrace when some national media outlet dubbed our most recognized state food as grape salad. Allow me to declare here and now: NO! Grape salad is NOT a beloved dish in Minnesota. We don’t love it during the holidays, and we don’t love it during potlucks. In fact, grape salad didn’t originate in Minnesota, so who decided we needed to be the state that was saddled with this unpopular side dish? But I digress. If you are going to use grapes in cooking, try a savory treatment like grapes pressed into focaccia, roasted alongside pork, or in this tasty chicken skillet dish.

Serves 4

1 tablespoon Dijon mustard

3 teaspoons kosher salt

2 teaspoons dried sage

1 teaspoon smoked paprika

1 teaspoon black pepper

6 boneless skin-on chicken thighs

1 tablespoon extra-virgin olive oil

4 small shallots (or 2 large), sliced into rings

1 cup chicken broth

4 small clusters red grapes still attached to the stem, about ½ cup each

4 sprigs fresh thyme

Heat oven to 425 degrees. In a medium bowl, stir together the mustard, salt, sage, paprika, and pepper. Toss the chicken thighs in the mixture, massaging to coat.

Heat a heavy-bottomed or cast iron pan on the stovetop over medium heat for 3 minutes. Add olive oil and heat until shimmering. Add the chicken thighs, skin side down, and cook, undisturbed, until golden brown and crispy, about 10 minutes. Flip each chicken thigh to be skin side up. Nestle the sliced shallots, cut side down, between the chicken pieces. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits. Top with the grape clusters and thyme sprigs. 

Transfer the pan to the oven and cook until the thickest part of each chicken thigh registers 185 degrees, about 15–20 minutes. Turn the broiler to high and broil for 2 minutes to get the grapes all nice and roasty. Remove the chicken from the oven and let rest 5 minutes before serving with mashed potatoes.

Cherries in the Snow

This was my mom’s annual Christmas dessert and my father’s favorite. It’s a little strange, with its meringue crust on the bottom, topped with canned cherries and a marshmallow cream cheese whipped cream on top. Mom would bake and chill this at least a day ahead, so dessert taunted us every time we opened the refrigerator.

Serves 12–16

Crust

6 egg whites

½ teaspoon cream of tartar

¼ teaspoon kosher salt

1¾ cups granulated sugar

Filling

6 ounces cream cheese, at room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

2 cups heavy cream, chilled

2 cups miniature marshmallows

Topping

1 (21-ounce) can cherry pie filling

For the Crust

Heat oven to 400 degrees. Grease a 13x9–inch pan. 

Beat egg whites until they reach soft peaks. Continue beating and add cream of tartar and salt and then slowly add sugar, 1 tablespoon at a time. 

Beat until stiff and glossy, about 15 minutes. Spread the meringue on the bottom of the pan and put it in the oven. Turn off the oven; leave pan in the oven with the door closed overnight, or for at least 12 hours.

For the Filling

Mix cream cheese, sugar, and vanilla. Set aside.

Beat whipped cream in a chilled bowl until stiff. Fold whipped cream and marshmallows into the cream cheese mixture. Spread over meringue and refrigerate for at least 12 hours.

Cut into bars and serve, topped with cherry pie filling.