Crisp pan-roasted chicken with anchovies, capers & lemon

Chicken, whole	4 ½ pounds
Salt, kosher
Pepper, freshly ground
Olive oil, extra virgin	2 tablespoons
Parsley, flat-leaf	1 cup
Capers, drained	2 tablespoons
Garlic, crushed	2 cloves
Chicken stock	½ cup
Lemon juice	¼ cup
Anchovy fillets	12

1. Preheat to 425°F.
2. Using poultry shears, cut along each side of the chicken backbone, and remove it.
3. Turn the chicken breast side up, and press on the breastbone to flatten the chicken.
4. Season with salt and pepper.
5. Heat the oil in a large ovenproof skillet over moderately high heat.
6. Add the chicken, breast side down.
7. Place another heavy pot or pan on top of the chicken, and press down firmly.
8. Reduce the heat to moderate, and cook until the skin is browned, about 5 minutes.
9. Remove the top pot, and turn the chicken.
10. Transfer the skillet to the oven and roast the chicken for 25 minutes, or until a thermometer registers 160°F.
11. Transfer the chicken to a platter, and let rest for 10 minutes.
12. Place the hot skillet over high heat.
13. Add the parsley, capers, and garlic, and cook for  30 seconds, until sizzling.
14. Add the chicken stock and lemon juice, and cook, stirring and scrapping up any browned bits, until the sauce is reduced by half.
15. Stir in the anchovies, and pour the sauce over the chicken.

Recipe from Chefs' Easy Weekday Dinners.

Sautéed pork tenderloin with apricots & mustard

Flour, all purpose	½ cup
Pork tenderloin, sliced on the diagonal ½-inch thick	1 ½ pounds
Salt
Pepper, freshly ground
Butter, unsalted	4 tablespoons
Shallot, finely chopped	1 medium
Parsley	1 sprig
Rosemary	1 sprig
Thyme	1 sprig
Red pepper, crushed	¼ teaspoon
Wine, dry white	1 cup
Orange juice, fresh	½ cup
Mustard, Dijon	2 tablespoons
Mustard, brown	1 tablespoon
Tomatoes, cherry, halved	1 cup
Apricots, dried, thinly sliced	½ cup

1. Place the flour in a bowl.
2. Season the pork with salt and pepper, and dredge in the flour, shaking off any excess.
3. In a large skillet, melt 2 tablespoons butter.
4. Add half the pork, and cook over moderately high heat until golden brown all over, about 8 minutes.
5. Transfer to a plate, and repeat with the remaining butter and pork.
6. Add the shallot, parsley, rosemary, thyme, and red pepper to the skillet, and cook over moderate heat, stirring, until the shallot is softened, about 2 minutes.
7. Add the wine, and simmer until reduced by half, about 3 minutes.
8. Add the orange juice, mustards, tomatoes, apricots, and the pork and season with salt and pepper.
9. Cover and simmer until the apricots are softened and the pork is cooked through, about 10 minutes.
10. Uncover and simmer until the sauce is slightly thickened, about 1 minute.

Recipe by Andrew Zimmen in Food&Wine's "Chefs' Easy Weeknight Dinners"

Slow cooker barley risotto with shrimp & artichokes

Olive oil	1 tablespoon
Onion, yellow, chopped	1 medium
Garlic, minced	2 cloves
Lemon juice	¼ cup
Pearl barley, rinsed	1 cup
Chicken broth, reduced sodium	3 cups
Tomatoes, sundried, chopped	¼ cup
Artichoke hearts, quartered	12 ounces
Salt, sea	¼ teaspoon
Pepper, freshly ground	½ teaspoon
Prawns, raw, peeled, deveined	1 pound
Pecorino romano cheese, grated	2 ounces
Baby spinach	3 ounces
Parsley, chopped	½ cup

1. In a medium-sized skillet over medium-low heat, sauté the onions until tender, about 5 minutes. 
2. Add the garlic, and cook for 1 minute, stirring constantly. 
3. Add the lemon juice, increase the heat to medium, and cook until the liquid is absorbed, about 1 minute; transfer to the slow cooker. 
4. Stir in the barley, broth, tomatoes, artichokes, salt, and pepper. 
5. Cover and cook on high for 3 to 4 hours, or until the barley is tender and the liquid is nearly absorbed. 
6. Fifteen minutes before serving, stir in the shrimp and cheese. 
7. Cover and cook for 10 minutes, or until the shrimp are opaque. 
8. Fold in the spinach, stirring until it is wilted. 
9. Stir in the parsley, and serve.