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What's for dinner?
- Thread starter Lane
- Start date
Sorry in advance for long answer.
Braising is a great way to use less expensive cuts of meat. It's low and slow cooking on the stovetop in a heavy pan, with the lid mostly closed. A dutch oven type. Small amount of liquid added after browning - in this case - several drumsticks & wings. The caramelized meat & veggies form the basis of a nice sauce, with mnimal work.
This time I used water as the liquid, but lots of possibilities for changing the end result. I had also on hand and used chopped celery, mushrooms, garlic, Italian parsley, and a large handful of fresh thyme leaves. Salt & pepper at the end.
Braising is a great way to use less expensive cuts of meat. It's low and slow cooking on the stovetop in a heavy pan, with the lid mostly closed. A dutch oven type. Small amount of liquid added after browning - in this case - several drumsticks & wings. The caramelized meat & veggies form the basis of a nice sauce, with mnimal work.
This time I used water as the liquid, but lots of possibilities for changing the end result. I had also on hand and used chopped celery, mushrooms, garlic, Italian parsley, and a large handful of fresh thyme leaves. Salt & pepper at the end.
Sorry in advance for long answer.
Braising is a great way to use less expensive cuts of meat. It's low and slow cooking on the stovetop in a heavy pan, with the lid mostly closed. A dutch oven type. Small amount of liquid added after browning - in this case - several drumsticks & wings. The caramelized meat & veggies form the basis of a nice sauce, with mnimal work.
This time I used water as the liquid, but lots of possibilities for changing the end result. I had also on hand and used chopped celery, mushrooms, garlic, Italian parsley, and a large handful of fresh thyme leaves. Salt & pepper at the end.
Braising is a great way to use less expensive cuts of meat. It's low and slow cooking on the stovetop in a heavy pan, with the lid mostly closed. A dutch oven type. Small amount of liquid added after browning - in this case - several drumsticks & wings. The caramelized meat & veggies form the basis of a nice sauce, with mnimal work.
This time I used water as the liquid, but lots of possibilities for changing the end result. I had also on hand and used chopped celery, mushrooms, garlic, Italian parsley, and a large handful of fresh thyme leaves. Salt & pepper at the end.