Add the chicken stock, thyme, bay leaves, and chicken with
any accumulated juices back to the Dutch oven.
Add chicken and
any accumulated juices back to dutch oven and stir to to coat in roux / vegetable mix.
Put chicken and
accumulated juices back in the skillet and heat through.
Not exact matches
- Reduce the heat to medium - low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to «tighten» it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin
back in, along with any
accumulated juices, and stir to combine; check to see if you need any additional salt / pepper.
Add the meat, along with any
accumulated juices,
back to the pan and reduce to a simmer.
Add the meat and any
juices that have
accumulated on the plate
back to the pot.
Board dressing: take all of those flavorful
juices that
accumulate when the meat rests off your cutting board and pour them
back over the meat, where they belong.
Put lamb
back in the pan, along with any
juices that
accumulated.