Comments on: Braised Chicken – A Perfect Fall Meal

By: Olivia

Olivia — Fri, 19 Feb 2010 23:48:42 +0000

Why wouldn’t you just cook everything in the Dutch oven to begin with? You lose all the yummy brown bits that were in the pan.

Hi Olivia, you can just cook everything in the Dutch Oven depending on how big it is. You don’t have to lose the fond or as you call it, “yummy brown bits” if you deglaze the saute pan and add it to the Dutch Oven. This is a good method if you are using a slow cooker (crock pot) rather than a Dutch Oven. Thanks for pointing this out. - RG

By: Elissa

Elissa — Wed, 10 Sep 2008 14:55:05 +0000

I have the time - in fact, I want the time - to defat. However, how do you reheat the chicken?

By: Nathan Isenhardt

Nathan Isenhardt — Thu, 06 Dec 2007 03:22:50 +0000

I really enjoyed this one! I used chicken breasts instead of legs and thighs, but it still came out great. Thanks for all the wonderful advice on this site!

By: Sharon Chafin

Sharon Chafin — Sat, 13 Jan 2007 21:43:09 +0000

Can’t wait to try these recipes! Do wish they could be printed on only one page, tho! Thanx much!

Sharon

By: Gourmet Peasant

Gourmet Peasant — Mon, 13 Nov 2006 01:20:00 +0000

What a lovely recipe. I made it for dinner last night, it was delicious! I strayed from the recipe a bit, stirring in some greek yogurt at the end instead of half and half. I also added sliced fennel to the mix of apples, YUM!
Thanks so much, I love the site.
Gourmet Peasant