Hearty Suppers

Chicken Thighs with Squash and Butter Beans

Makes 6 servings

6 bone-in skin-on chicken thighs
2¼ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
½ teaspoon smoked paprika
2 tablespoons olive oil
2 medium zucchini, sliced ¼ inch thick
1 small red onion, thinly sliced
1 medium yellow bell pepper, seeded and thinly sliced
3 cups fresh or thawed frozen butter beans
1 (15-ounce) can crushed tomatoes
Garnish: chopped fresh basil

1. Preheat oven to 400°.

2. Sprinkle chicken with 1½ teaspoons salt, ½ teaspoon pepper, and paprika.

3. In a large enamel-coated cast-iron braiser, heat oil over medium-high heat. Add chicken, skin side down; cook until browned, about 5 minutes. Remove from pan.

4. Add zucchini, onion, bell pepper, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper to pan; cook, stirring occasionally, for 5 minutes. Stir in beans and tomatoes; return chicken to pan.

5. Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165°, about 25 minutes. Let stand for 5 minutes before serving. Garnish with basil, if desired.

Sloppy Joe Macaroni and Cheese

Makes 4 to 6 servings

1 tablespoon vegetable oil
1 cup diced yellow onion
1 green bell pepper, seeded and diced
2 cloves garlic, minced
1 pound ground chuck
2 cups whole milk
1 cup beef broth
1 (14.5-ounce) can diced tomatoes
1 cup tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ (16-ounce) box elbow macaroni
2 cups shredded Monterey Jack cheese with peppers

In a 4-quart Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, and garlic; cook until vegetables are tender, about 5 minutes. Add ground chuck; cook, stirring frequently, until browned