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.

Thanksgiving Essentials - Brined Roast Turkey, Corn Bread Stuffing and Mushroom Gravy

A post from several years ago with recipes for the way we prepare the turkey, stuffing and gravy. This year we bought a 20 pound organic tur...