Wednesday, January 18, 2012

Bacon Braised Chicken

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.

Corn Salad, Elote Style for End of Summer Feasts

Today's Labor Day, tomorrow it's back to work after a wonderful vacation-work trip to The Netherlands and Berlin. Last night we had ...