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chaseathompson : toeat   25

One-Pan Chicken, Sausage, and Brussels Sprouts Recipe | Serious Eats
ade more variations on skillet chicken than we have any other kind of recipe. Often, we cook the chicken skin side down first to ensure that it's crisp, then flip it for the rest of the cooking time. This time, though, we use two tricks to get the skin browned in a single step. First, there's honey in the rub, which works to brown and crisp the skin. Second, the oven is on high heat, which speeds up and intensifies the crisping and browning of the skin.

We prefer a traditiona
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december 2016 by chaseathompson

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