But try it first, and then get back to us.. Ohio: Lalo, Cincinnati.
Braising chicken in stock is a tried-and-true approach, but here, Carmellini opts to braise with wine (specifically, a. dry white.), which adds a lovely complexity of flavor to the dish.
Part of the reason wine works so well for braised meats is that it's fairly acidic, which is a nice way to counterbalance the rich, savory flavors.(Carmellini also stirs in a splash of red wine vinegar right before serving for the same reason.).Do I need to brown the meat before braising?.
Browning is a fundamental part of the ideal braising technique for meat, helping create flavor through the Maillard reaction.The delicious fond (the brown bits leftover in the pan) will be dislodged while cooking the pancetta and vegetables, with the flavor ultimately permeating throughout the braising liquid when you add the wine.
Here, the browning step also begins the process of rendering the fat under the skin of the chicken legs and gives them an attractive golden color that translates beautifully in the final dish.
Skip it and the chicken will be noticeably paler, and you'll run the risk of flabby skin.. Notes from the Food & Wine Test Kitchen.McGee sends me a black truffle from the Pacific Northwest.
It's the size of my fist and it weighs a staggering six ounces.native black truffles are better infused.
into things," he says."They pair well with seafood or anything with fat or alcohol will absorb it.