Add chicken
along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes.
Add lamb
along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil.
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.
Return the pork to the pan
along with any
juices that may have
accumulated on the plate.
Return the scallops to the pan,
along with any
juices that may have
accumulated on the plate.
Add the reserved chicken (and any
accumulated juices) to the pan,
along with scallions.
Add the meat,
along with any
accumulated juices, back to the pan and reduce to a simmer.
Add the sausage
along with the tomatoes and any
accumulated juices, stir gently to combine; cook until heated through.
Transfer lamb mixture
along with any
accumulated juices to a serving dish.
Stir in sausage and return chicken to pot
along with any
accumulated juices.
Transfer the tomatoes, garlic and shallots (
along with any
accumulated juices) to a large saucepan.
Add the chicken stock, the sausage (
along with any
accumulated juices), the tomatoes (squeezing the whole tomatoes between your fingers to break them up) and the herbes de Provence.
Transfer tomato mixture
along with any
accumulated juices to a blender.
Scrape in strawberry filling
along with any
accumulated juices in bowl.
Add chicken stock and reserved beef
along with any
accumulated juices to pan.
Scrape in blueberry filling
along with any
accumulated juices in bowl.
Add broth and beef
along with any
accumulated juices.
Add chicken stock and reserved beef
along with any
accumulated juices to pot.
Scrape in plum filling
along with any
accumulated juices in bowl, then, using parchment, carefully transfer cut - out round of dough to pie, placing over filling.
When the veggies are softened, they,
along with all the
accumulated juice, butter, and some chicken stock are poured on top of the dry bread and tossed together.
Put lamb back in the pan,
along with any
juices that
accumulated.