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Cook, partially covered, until the internal temperature on an instant-read thermometer, inserted into the thickest part of each breast, reads 160ºF.
Add 1 to 2 tablespoons of water to the bottom of the skillet and, working around the chicken, stir and scrape to release the cooked-on bits. Toss the chicken in the liquid until coated, then ...
Preheat the oven to 400°. In a saucepan, whisk the mole paste with the stock. Boil the mole sauce over high heat, whisking occasionally, until reduced to 2 cups, 25 minutes. Season with salt and pepper. In an ovenproof skillet, heat the oil until shimmering. Season the chicken breasts with salt and pepper and add them to the skillet, skin side ...
1 1/2 to 2 pounds boneless, skinless chicken thighs. ... Cover the pot and transfer to the oven. Bake until chicken is cooked through and registers 170°F to 175°F on an instant-read thermometer ...
A method of cooking where a container of food is placed in or above boiling water in order to heat gradually or to keep warm. [5] baking barding Wrapping meat in fat prior to roasting. [6] barbecuing Cooking meat or fish slowly over a barbecue grill with indirect heat and smoke. basting Periodically pouring liquid over food as it roasts. [7 ...
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Preheat the oven to 400°. In a saucepan, whisk the mole paste with the stock. Boil the mole sauce over high heat, whisking occasionally, until reduced to 2 cups, 25 minutes.
Chicken is the quintessential ingredient of so many of our favorite weeknight meals. Still, we are all guilty of rushing to get it on the table and having the flavors come out a bit flat. It doesn ...