Chicken Vin Jaune Gets the Slow-Braise Treatment
Chicken cooks slowly in vin jaune before cream and butter finish the sauce. The recipe lists quantities for four servings, but provides no independently verified nutrition analysis.
Braising 1 article
Braising combines two stages of cooking: an initial dry-heat step such as searing, followed by slow covered cooking with a relatively small amount of liquid. The technique is used for meat cuts rich in connective tissue as well as sturdy vegetables, often in a Dutch oven on the stovetop or in the oven. Long, moist cooking can produce fork-tender texture while the braising liquid becomes a flavorful sauce. Unlike stewing, the food is often cooked in larger pieces and is not fully submerged.