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Tuna: The Other Red Meat gets serious about preparing the perfect Chimney Tuna Loin. Le Creusets big 8-quart oval Dutch oven can be found for 299.96 Staubs 5. To speed up the process, you can also use a pressure cooker (or Instant Pot), which can cut the cooking time in half. Cuckoo for Coq au Vin: Pantastic Eats Curious Yet Tasty Avocado Experiment: South of the Border Eats (Traveling South, Volume 17) Deep Space Slime: Super Sweets 6. Several Dutch oven makers including Staub, Le Creuset and Lodge make oblong ovens that look especially great on the table. Just pull out your favorite pot, sear the chicken to attain that crackly, potato chip-like chicken skin, add just enough liquid, and let your stove or oven do the rest. Wine, vinegar, canned tomatoes, broth, and even dried beans can all be building blocks to an amazing braise.

A lot of coq au vin recipes have you braise the bird for hours. Coq au Vin is the well known French chicken stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Lots of layers of flavor for something so deceptively simple. Inspiration From Mexico : Serious Eats Coq au Vin Recipe - NYT Cooking Coq Au Vin Recipe. So tasty, and pretty easy to make (for a serious eats recipe). Tanya has me enthralled because this is clearly a woman who enjoys food. Plus, ingredients for braising are easily found in the pantry. Coq au Vin (Chicken Braised in Red Wine) Recipe. New OrleansStyle Red Beans and Rice Recipe : Serious Eats. as the meal is delivered and we begin eating. Not only does it produce fork-tender meat, but it’s also relatively hands-off and easy to master. Add the pancetta to the hot oil, and cook until just crisp. Then remove them to a plate, and set off to the side. Season the turkey legs with salt and pepper, and add them to the pan. From tinga tacos, in which chicken is stewed in a smoky chipotle and tomato-based sauce to coq au vin, which uses the whole bird for maximum flavor, this low and slow method is favored around the world-and for good reason. Ingredients 2 whole small chickens (about 3 pounds each, see notes), each chicken cut into 4 pieces, backbones reserved for stock 2 cups dry red wine 8. In a very wide nonstick skillet or Dutch oven medium-high heat, add the olive oil. From the French brazier, it’s a cooking technique in which meat is seared and then simmered slowly in a broth or sauce. There are dozens of ways to cook chicken, but one of our favorite methods might be the simple-yet-mighty braise.