Deglaze with white wine or chicken stock instead. No point in skimping on flavor at any step.
Johnpecan
Why take the seasoned chicken fat /olive oil out, not use it and then add non-seasoned fat (cream) in? Losing a fair bit of flavor there unless I’m missing something.
beankov
I find stirring an enamel pan with a metal spoon very triggering.
Bro666
That’s going to be some overcooked and tough chicken.
trwawy05312015
I’ll never understand dousing with olive oil at the end
_Zapato
u/crashbingbang
sunsetppl
I’m glad I’m not the only one who thought the chicken looked dry as hell. 24 minutes on the burner, 25 minutes in the oven, and then some. What a way to ruin chicken thighs …
RancorHi5
This is a fucking mess
s_decoy
Just chucking whole raw basil on top at the end LMAO
10 Comments
That’s a lot fo minutes
Deglaze with white wine or chicken stock instead. No point in skimping on flavor at any step.
Why take the seasoned chicken fat /olive oil out, not use it and then add non-seasoned fat (cream) in? Losing a fair bit of flavor there unless I’m missing something.
I find stirring an enamel pan with a metal spoon very triggering.
That’s going to be some overcooked and tough chicken.
I’ll never understand dousing with olive oil at the end
u/crashbingbang
I’m glad I’m not the only one who thought the chicken looked dry as hell. 24 minutes on the burner, 25 minutes in the oven, and then some. What a way to ruin chicken thighs …
This is a fucking mess
Just chucking whole raw basil on top at the end LMAO