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Preheat the oven to 350°. Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Add half of the chicken along with the backbone and neck and cook over moderately high heat until browned, about 4 minutes per side.
Cuisine of the Midwestern United States
List of stews
Booyah (stew) Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick stew, believed to have originated in Belgium, and brought to northwestern Wisconsin by Walloons, it is now made throughout the Upper Midwestern United States. [1] Booyah can require up to two days and multiple cooks to prepare; it is cooked in specially designed ...
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Green Veggie Bowl with Chicken & Lemon-Tahini Dressing. For this healthy 30-minute dinner, treat your veggies like pasta and cook until al dente, or just done. If you have a little extra time ...
Bill Knapp's
Preheat the oven to 350°. Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Add half of the chicken along with the backbone and neck and cook ...