It’s no secret that I love to entertain, and Nothing Fancy by Alison Roman might just be my favorite cookbook for dinner party inspiration. Subtitled, “Unfussy Food for Having People Over,” the book delivers just that, broken into important categories like “stuff on crackers” and “crunchy things, salty things.” Honestly, I could make a menu from those alone.
Beyond the snacks, you’ll find new takes on classics— A Very Good Lasagna or Citrus Chicken Rested in Herbs— and more creative dishes like Crushed Peas with Burrata and Black Olives and Long-Roasted Eggplant with Garlic, Labne, and Tiny Chile Croutons. “Tiny Chile Croutons,” don’t mind if I do!
Beyond the recipes, are Roman’s menus and party planning tips. Each recipe comes with a short list of others in the book that would play nicely together. As for party planning, you might have considered a DIY Martini Bar before, but have you ever put out a Baked Potato Bar? I mean, if this isn’t “inspo,” I don’t know what is.
The best thing about this book though, is that it’s truly “unfussy.” Roman’s answer to entertaining is “having people over.” It’s a laid back approach and her recipes follow suit. While some ingredients might be unfamiliar, generally they are few in numbers. The dishes are simple and designed for big, bold flavors with minimal steps.
Speaking of big, bold flavors, let’s talk about this chicken. Savory, spicy chicken is roasted with until charred and caramelized with spears of pineapple that turn delightfully sticky and sweet. It checks all the flavor boxes and is sure to please a crowd. Roman suggests serving it with a celery-cilantro salad (also in the book) and a pot of rice, and I couldn’t agree more.
Sticky Chili Chicken with Hot-and-Sour Pineapple
Recipe from Nothing Fancy by Alison Roman
Serves 6-8.
Ingredients
- 4 pounds bone-in, skin-on chicken (legs, thighs, breasts and/or wings all work)
- Kosher salt and freshly ground black pepper
- ½ cup light brown sugar
- ½ cup unseasoned rice wine vinegar
- ½ cup sambal or other chili paste
- ¼ cup fish sauce
- ¼ cup fresh lime juice
- 2 teaspoons crushed red pepper flakes
- 2 garlic cloves, finely grated
- ½ pineapple, peeled and cored, cut into 1½-inch spears or wedges
- ½ shallot or 4 scallions, thinly sliced
- 1 cup fresh cilantro, tender leaves and stems, coarsely chopped
- 2 tablespoons toasted sesame seeds
Eat with:
- Celery Salad with Cilantro and Sesame
- A pot of rice
Method
Season the chicken with salt and pepper and place in a large resealable plastic bag or large baking dish.
Combine the brown sugar, vinegar, sambal, fish sauce, lime juice, crushed red pepper flakes, and garlic in a medium bowl, whisking to dissolve the sugar. Pour over the chicken, massaging to make sure everything gets equal love. Seal the plastic bag or wrap the baking dish and let sit at least 30 minutes, refrigerated.
Preheat the oven to 425°F. Place the chicken and pineapple on a rimmed baking sheet (for easier clean-up, line with foil or parchment). Drizzle the remaining marinade over everything and place in oven.
Roast until the chicken is deeply browned, caramelized, and cooked through (if you have a pastry or BBQ brush, feel free to baste the chicken and pineapple periodically with the rendered chicken fat juices), 50 to 60 minutes. By this time, the pineapple will also be impossibly golden and juicy, giving up all the goods, which makes for a delicious, sticky sauce.
Remove from the oven and transfer to a serving platter, carving up the chicken and slicing the pineapple for easier serving, if you like. Scatter with the shallot, cilantro, and sesame before serving.
DO AHEAD: Chicken can be marinated 24 hours in advance.
Real Talk
This has become one of my go-to recipes. Spicy, savory and sweet, it’s just one of those dishes that makes you want to keep eating.
Personally, I like to use a mix of light and dark meat, just for crowd-pleasing purposes. I also find that the the “do ahead” tip is a real game changer. Marinating the chicken the day before makes all the difference! A side of white rice is a must— it balances out the spice and soaks up all the sauce.
Next summer, I want to try making this on the grill. Is it sick that I’m already planning summer food? Until then, I’ll be making this original version over and over again.
