"The first couple of batches that we made, the cinnamon had a sort of takeover spirit.
The recipe makes about two cups and the sauce can be refrigerated for up to one month..Originally appeared: July 1999.This cacciatore-esque braised chicken with peppers from Andrew Carmellini is a simplified take on a slightly more labor-intensive dish.
For that version, the chef brines the chicken, dries it out for a few hours in the refrigerator, and stews it in a combination of veal and poultry stocks — seasoning it with a homemade peperonata with Peppadew peppers, olives, and dried Piment d'Espelette.In this more home cook–friendly recipe, he skips the brining and drying steps and, instead of making prepared peperonata, simply adds the peppers and olives while the chicken.braises in wine.
What is the best liquid for braising chicken?.Braising chicken in stock is a tried-and-true approach, but here, Carmellini opts to braise with wine (specifically, a. dry white.
), which adds a lovely complexity of flavor to the dish.
Part of the reason wine works so well for braised meats is that it's fairly acidic, which is a nice way to counterbalance the rich, savory flavors.Amy Brandwein of Washington D.C. restaurant.
pecan truffles and cultivated black truffles.from Virginia, shaving them on everything from pasta to appetizers, salads, and sauces.
Sometimes she'll get French ones but mostly, she uses local ones, she tells me.Native truffles came into her world only three years ago, brought by a forager who hunts them up and down the east coast.