Braising is a perfect one-pot, cold weather cooking technique that doesn't take much effort. The resulting meat is fall-off the bone tender. Adding fresh vegetables and herbs completes the dish.
As the braise simmers, the kitchen fills with a warming sweetness, further helping to banish the cold.
Using bacon with it's smoky flavor and good fat content adds even more flavor to the succulent chicken.
For Zesterdaily, I wrote a recipe for Bacon Braised Chicken that is perfect any time of the year, but especially on those cold and damp days when nothing gets you warm.
Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe.
Wednesday, January 18, 2012
Subscribe to:
Posts (Atom)
Pickle Me Up! It's Thanksgiving!
Pickles are delicious anytime of the year. For Thanksgiving they are especially good. Their crunch and acidity counterbalances the delicious...

-
Eating well is one of life's great pleasures. The other night I made a simple dish that can become more complex, depending on your prefe...
-
I like watching the Oscars because it's a celebration of filmmaking, one of the world's greatest art forms. We'll watch the Red ...
-
My mother-in-law laughs when she thinks about it. On Thanksgiving, as everyone at the table is passing around platters heavy with freshly sl...