By Melissa Clark, The New York Times Recipe naming conventions come and go. For the baroque excess of every Beany Leeky Greens with Greeky Rampy Beans, there’s a minimalist roast chicken or tomato salad to remind us that less is often very much enough. Even techniques have aliases. One cook’s chicken fricassee is another’s braise, and yet another’s chicken stew.
In Praise Of The Chicken Braise
The New York Times News Service Syndicate, Denver Post
Tue, 10/01/2024 - 3:00pm
Topics: the new york recipe beany leeky greens greeky rampy beans liquid james beard bone-in skillet-braised chicken with greens braising yield total ingredients fine castelvetrano flaky preparation season related articles quesadillas jeffco weeknight dishes preserving tv stir subscribe in the know i melissa clark new york times greens skillet-braised chicken olives in add restaurants food drink cook salt pan stock meat lemon chopped needed vegetables cup teaspoon shallots coarsely fat soft tender year serve smoked fragrant sear call plate browns turn heat cups black pepper flavor brown
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