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2. Cider Vinegar-Braised Chicken Thighs Recipe - AOL

   homepage.aol.com/food/recipes/cider-vinegar...

   Bring the sauce to a boil and cook until thickened, 3 minutes. Add the broth, season with salt and pepper and bring to a boil. Nestle the chicken in the sauce, skin side up. Transfer the casserole to the oven and braise the chicken for about 50 minutes, until cooked through. 3. Preheat the broiler. Transfer the chicken to a baking sheet, skin ...

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4. Cooking, Recipes and Entertaining Food Stories - AOL.com

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   Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.

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6. Stock (food) - Wikipedia

   en.wikipedia.org/wiki/Stock_(food)

   Chicken is most commonly used for fond blanc, while beef or veal are most commonly used in fond brun. Other regional varieties include: Dashi is a fish stock in Japanese cooking made by briefly cooking fish flakes called katsuobushi with a variety of kelp called kombu in nearly boiling water.

7. Chicken as food - Wikipedia

   en.wikipedia.org/wiki/Chicken_as_food

   Pieces may include quarters, or fourths of the chicken. A chicken is typically cut into two leg quarters and two breast quarters. Each quarter contains two of the commonly available pieces of chicken. A leg quarter contains the thigh, drumstick and a portion of the back; a leg has the back portion removed.

8. Marination - Wikipedia

   en.wikipedia.org/wiki/Marination

   Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]

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