I picked it up in a local store, so don't really have a link to share. This one looks similar: www.amazon.com/GreenPan-Anodized-Nonstick-PFAS-Free-Dishwasher/dp/B06XDNZM48/ but the one I have is a bit larger.
I really liked it, based on the cooking directions, my veggies were mushy and chicken was over cooked. Monitor the time to cook (30 minutes was too long for my stove and heat) and the temp on the chicken (chicken ended up at 190+). I will cook this again, just adjust as needed.
Cooking time are tricky indeed. We all have a different stove or oven and the preferences when it comes to doneness can vary too. I'm glad to hear you were able to adjust the timings to your likings :)
You actually *want* to have chicken thighs and other dark meat at 190°+. It's actually more tender and juicy that way. You definitely wouldn't want breasts that high because they'd be tough and dry, but it's ideal for thighs.
From what I can see, the veggies are meant to soften up and become part of the sauce. I doubt chicken thighs were over cooked as these types of dishes are meant to be like this. 🤷
I know what you mean, but it doesn't make much of a difference when braising the chicken thighs, I've tried it both ways. The meat cooks in the juices so all the flavors have enough time to get deep into it.
Oh, don't worry about it at all... the veggies release some liquids pretty much immediately, plus there is the butter and the drippings from the meat. The garlic wont have any chance to burn.
You can find full recipe on my blog: cookwewill.com/braised-chicken-thighs/
Hi .very delicious 😋 .good sharing 👍
I love chicken thighs! I might have to try these for my next week of meal preps for work! Those turned out amazing!
good sharing 👍
Could you provide the link to that skillet you are using for the chicken? I would like to buy one!
I picked it up in a local store, so don't really have a link to share. This one looks similar: www.amazon.com/GreenPan-Anodized-Nonstick-PFAS-Free-Dishwasher/dp/B06XDNZM48/ but the one I have is a bit larger.
I really liked it, based on the cooking directions, my veggies were mushy and chicken was over cooked. Monitor the time to cook (30 minutes was too long for my stove and heat) and the temp on the chicken (chicken ended up at 190+). I will cook this again, just adjust as needed.
Cooking time are tricky indeed. We all have a different stove or oven and the preferences when it comes to doneness can vary too. I'm glad to hear you were able to adjust the timings to your likings :)
You actually *want* to have chicken thighs and other dark meat at 190°+. It's actually more tender and juicy that way. You definitely wouldn't want breasts that high because they'd be tough and dry, but it's ideal for thighs.
From what I can see, the veggies are meant to soften up and become part of the sauce. I doubt chicken thighs were over cooked as these types of dishes are meant to be like this. 🤷
Thanks for the recipe!
wow thank you alot i will try this
Very nice, lemme know how you liked it :)
thanks for sharing , going to try this out !!
Let me know how you liked it :)
You should salt it before you oil it.the oil block the salt from penetrating the meat
I know what you mean, but it doesn't make much of a difference when braising the chicken thighs, I've tried it both ways. The meat cooks in the juices so all the flavors have enough time to get deep into it.
Good job .i am srilanka
was a good dish. thanks
Most welcome 😊
What is the diameter of your flying pan?
Looks like a 16”? I have a 16” I use for bacon all the time and it looks fairly similar size wise
@@BooshkiiBomb123 Thank you.
Not sure about adding the garlic with the vegetables. Seems like an easy way to burn it
Oh, don't worry about it at all... the veggies release some liquids pretty much immediately, plus there is the butter and the drippings from the meat. The garlic wont have any chance to burn.
i love weggies