Meat-on-bones or meat with a higher fat content is important for this dish :) That said, I didn't use all the soy sauce when I made a double batch last night. I also used some extra garlic. You might find that thigh cutlets are a better choice than breasts as they're a darker meat and on the bone with extra fat but still really fleshy too.There is no reason to use breasts in a braised chicken dish, and I would say that skin is an essential ingredient for braising.Made this tonight.
Per the other comments, I did not salt the chicken ahead of time and still found the dish to be very well seasoned. I cooked the chicken in a covered dutch oven for 30 minutes, and then uncovered the dish and cooked for an additional 15 minutes. After removing the chicken from the pot, I let the sauce separate, skimmed off the fat and then brought the sauce up to a boil and allowed it to reduce for a couple of minutes.
Chicken adobo is seriously so easy and delicious. I don't get why more ppl haven't tried it.
Winter doldrums?
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Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken Recipe on Food52This is a fried chicken recipe you just can't mess up. Michael Ruhlman uses a speedy rosemary lemon brine, which is key to keeping the chicken flavorful and moist. Because of this (and its ultra-crispy buttermilk battered crust), the chicken will hold well in a warm oven for a couple hours before guests arrive, giving you plenty of time to wipe down the stove, shower, and pour yourself an early glass of wine. Adapted very slightly from Ruhlman's Twenty (Chronicle Books, 2011) Believe me. I could mess up anything fried. Challenge accepted! Concidence making fried chicken today 🤤
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Emerald Green Herb Oil Recipe on Food52This recipe is perfect for utilizing the leftover herbs in your fridge. Any soft fresh herb will work (basil, parsley, chives, oregano, dill, cilantro, etc). The oil can be used in a salad dressing or as a garnish for anything from soup to fish to eggs. This herb oil is also good if you want to make a green-tinted homemade aioli.
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JoJo’s Biscuits Recipe on Food52From Joanna Gaines’ Magnolia Table cookbook: 'It took me a year of Saturdays to get these biscuits just right. Almost every weekend for months I worked up another batch for Chip and the kids to taste and then wrote down their feedback. Biscuit after biscuit was judged to be too heavy, too light, too flat, too salty, too dry, or just... not right. I don’t entirely know what kept me going back to the mixing bowl, but something inside me was clearly determined to prevail. All those failed batches didn’t discourage me—instead each one spurred me to tweak my formula and try again the next week. Of course it helped that I had a houseful of agreeable taste testers who delivered their criticisms with kindness, and encouraged me to keep at it with the kind of enthusiasm that can only be mustered by people who really love biscuits. I vividly remember the moment I finally nailed it, when the whole family declared simultaneously, 'This is it.' They have been our family's Saturday-morning breakfast ever since. Among the tricks I worked out along the way are the somewhat unusual addition of eggs and the way they are arranged for baking so that they all touch, both of which contribute to the moisture, lightness, and loft of these biscuits. Chip thinks they are nothing less than heaven on earth. Every Saturday he has the same breakfast— fried eggs cooked over-medium and two biscuits, one slathered with butter and strawberry jam and the other one tucked under a generous serving of sausage gravy. Every week he declares that it’s the best breakfast he has ever had. And every week the kids reply, 'Dad, you say that every time!' These biscuits have become so ingrained in our lives that when our oldest, Drake, went away to summer camp for the first time he wrote me a card that said, in part, 'Dear Mom, I miss you so much. All I can think about is home and your biscuits and gravy. Promise me that as soon I get back, we’ll have biscuits and gravy.' Naturally, I framed the card. When we Try this recipe I can't believe when biscuits are so easy to make people think they need a box mix. 😂😉 Eggs in biscuits?
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Lemon Marmalade (Marmellata di Limoni) Recipe on Food52Making marmalade doesn't need to be complicated or fiddly. Actually, you really only need only two ingredients. If you're a marmalade skeptic, start with this marmellata di limoni, which is extraordinarily simple and low maintenance. You just need a few hours up your sleeve, some good music (or good company), and a watchful eye while you let the lemons boil away, perfuming your entire house like the best aromatherapy you've ever experienced. In Italy, making jam (marmellata or confettura) is traditionally found all over the peninsula, just as you’d expect from a cuisine that still relies heavily on the seasons to dictate what’s on the table (and preserve it for later on in the year). It’s usually eaten for breakfast or turned into tarts known as crostata. Lemon marmalade is made most notably where you find profuse amounts of lemons. There's Campania’s Amalfi coast, where the lemons grow larger and sweeter than anywhere else. And, of course, Sicily, where lemons have been growing since the Middle Ages, one of the many exotic and beautiful things brought to the region when it was an Arabic island. While the classic English-style citrus marmalade results in a crystal clear jam punctuated with finely sliced citrus peel, Sicilian recipes for marmalade are a thick purée of blended fruit. The recipe requires first boiling the lemons whole (oh, the perfume of citrus!) rather than chopping peel, sieving out the pith, or any of that. You only need to scoop out the pulp to remove the seeds and then pulse everything in a food processor, blender, or—the more traditional way—pass it through a passatutto or food mill (and in this case, you don't need to scoop out the pulp to remove the seeds, as the food mill will be filter them out). The result is a perfectly smooth, perfumed, bittersweet jewel-toned jam. Spoon it onto buttered toast, drizzle it over some yogurt, or try a spoonful in a mug of black tea to sweeten it. This would also be lovely to cook desserts with, not only
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This Chicken Recipe Lives at the Intersection of Fancy and AffordableBest of all: it feeds 4 people for about $7. Food for the hungry $3.60 for 4 chicken breasts? Not around here.
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Let Mascarpone Luxe Up Mushroom Pasta & So Much MoreHere are 5 ways to use mascarpone’s ultra-creaminess to make your savory meals surprisingly rich—with very minimal effort. Better off using plain old cream cheese. Virtually the same thing at a fraction of the price Mascarpone is definition of luxe cheese pasta 😎 Wonderful! Love mascarpone!
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