Sentences with phrase «did braise the chicken»

I did braise the chicken quickly prior to baking just get a nice caramelization on the outside.

I sometimes do a braised chicken with taragon — JGV's recipe I think, from Food & Wine mag long ago.

Not exact matches

Chicken thighs are braised, slowly simmered with fresh dill in broth with a healthy does of anti-inflammatory turmeric spice.

Thanks to our friends at LeCreuset, we'll also be spending this holiday season cooking up some fabulous stews (recipes to come), braised short ribs, and baked chicken, and one lucky reader will receive this small kitchen luxury — a 5 - quart, festive cherry red braiser — to do the same!

Five Spice Apple Braised Whole Chicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't use vegetable / seedChicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't use vegetable / seedChicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't use vegetable / seedchicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't use vegetable / seed oils!)

I did cook the hell out of the chicken (2.5 hours) so if there was any risk I braised it away.

Chicken, in general, does not do terribly well with a long stretch of braising or boiling.

My family did the pimiento cheese thing, but I missed out on homemade cast - iron skillet fried chicken, peanut soup, hominy grits, braised collard greens, pickled okra (actually, okra everything), fried green tomatoes, and piles of fluffy biscuits.

All that's left for me to do is throw a good source of protein on the side, such as grilled chicken, a juicy beef patty, a few tasty meatballs, some delicious braised meat, a few slices of leftover roast, a handful of cooked shrimp, a piece of grilled salmon, some scotch eggs (or even plain hard boiled eggs) or, if I'm really in a pinch (or caught completely unprepared) canned tuna fish.

You may be a grill master, turning out wonderful steaks, burgers, chicken breasts and the like, but do you know how to properly braise or roast the cheaper cuts of meat we mentioned so they come out delicious every time?