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1. Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat, in batches if necessary, turning once, until golden brown, about 12 minutes. Transfer the chicken to a platter. 2.
Season the thighs with the salt and pepper. In a wide and heavy bottomed pot that has a lid, melt the butter over medium heat. Add the thighs, skin side down and let them sit in that pan WITHOUT ...
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In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients. Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour.
But here we lighten it up a bit by using a half cup of cream and a half cup of chicken stock, keeping the smoky, sweet and creamy taste, but cutting out a few of the calories." —Jamie Deen
Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), [1] also called celery root, [2] knob celery, [3] and turnip-rooted celery [4] (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.
Other ingredients such as chicken, turkey, and dried fruit (e.g., dates or raisins) are sometimes added. [11] Updated versions of the salad sometimes change the dressing to a seasoned mayonnaise or a yogurt dressing.
Beggar's chicken (simplified Chinese: 叫化鸡; traditional Chinese: 叫化雞; pinyin: jiàohuā jī) is a Chinese dish of chicken that is stuffed, wrapped in clay and lotus leaves (or banana or bamboo leaves as alternatives), and baked slowly using low heat. Preparation of a single portion may take up to six hours.