Braising is a perfect one-pot, cold weather cooking technique that doesn't take much effort. The resulting meat is fall-off the bone tender. Adding fresh vegetables and herbs completes the dish.
As the braise simmers, the kitchen fills with a warming sweetness, further helping to banish the cold.
Using bacon with it's smoky flavor and good fat content adds even more flavor to the succulent chicken.
A couple of suggestions about braising: add the vegetables after the meat is tender to avoid overcooking and use on-the-bone chicken to gain the sweet advantage that the bones give the broth.
The dish can be made with chicken breast but I prefer the on-the-bone parts of the chicken--thighs, legs or wings. If you are using wings, disjoint them, using the wing tips to make stock.
To make amazing buttermilk biscuits, you don't have to make them by
hand. Using a stand mixer is the way to go when changing up a few
ingredients that yield tender, flaky biscuits everytime.
"The BBQ oysters were inspired by cookouts I’d have down in New Orleans. My friends and I would pull oysters out of the Gulf, crack them open and throw them on beach fires, and add all kinds of different sauces. Then, when I brought the recipe up to New York, I also was making this BBQ bacon sandwich. I thought, these two would be great together, so I combined the BBQ with the bacon and with the oysters." - Chef Paul Gerard, Exchange Alley, NYC
With our 12th wedding anniversary right around the corner, I thought I’d look up 12th year wedding gifts. The traditional gifts are silks and linens. Who came up with those? Does that mean I should expect a linen table cloth? Should Jeff expect silk pajamas? I think not.
I don’t drink, I don’t smoke, I am not addicting to shopping, but I do confess to overindulging when it comes to chocolate. I have always loved chocolate and I pretty much need it everyday. I do admit to being addicted and it isn’t an addiction I care to break.