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Add the chicken skin side down and cook over moderately high heat, turning once, until browned, 7 minutes. Transfer the chicken to a platter skin side up. Pour off all but 2 tablespoons of fat from the skillet. Add the onion, garlic, crushed red pepper and bay leaf and cook over moderate heat, stirring, until the onion is softened.
Preheat the oven to 400°. Season the chicken with salt and pepper. In a large ovenproof skillet, heat the oil until shimmering. Add the chicken skin side down and cook over moderately high heat ...
Sear the chicken thighs for about 3 minutes on each side until golden brown and set aside. Add the chorizo and cook for a minute or two. Add the garlic and cook for 30 seconds until fragrant.
Add a 1/4 cup of white wine, chicken broth, beer or water to the Dutch oven. ... Wine-Braised Chicken with Pearl Onions. ... delicate cream sauce gives a special taste to these tender chicken ...
Roast the potatoes for about 35 minutes or until tender and browned. Set the potatoes aside. Reduce the oven temperature to 350°. 2. Meanwhile, in a large ovenproof skillet, melt the 3 tablespoons of butter. Season the chicken breast halves with salt and pepper and add to the skillet, skin side down, along with the thyme sprigs.
Recipes for pan-roasted chicken breasts with potatoes, and Parmesan-crusted chicken cutlets. ... Recipes for pork chops braised in red wine; and lentil salad with ...
Slowly braise beef chuck roast with potatoes, carrots, onions, beef broth, red wine and one surprising ingredient — ketchup! After just a few hours of simmer, the beef will become fork-tender ...
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