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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.
Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double-coat the chicken. Shake off any excess flour. Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately.
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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The seeds can be planted in a set bed or a temporary nursery bed and then transplanted to the growing site. They should be spread 30 cm apart each way. The young (edible) leaves are ready about 4–5 weeks after planting and the edible stems are ready when about 30 cm tall. They are usually harvested between July and September. [6]
The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery. [2]
To prepare, celery hearts are simmered in a veal, chicken, or beef stock, chilled (often in a citrus or vinegar marinade), tossed with mild peppers, and sometimes served over lettuce. [ 3 ] [ 5 ] [ 6 ]
When time to cook, remove from the cold and preheat the oven to 400 degrees. Spread the wings out on a foil-lined baking sheet or pan, reserving the leftover marinade. Bake for 40-45 minutes or until crispy and juices run clear when pierced with a fork, turning over once halfway.