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Watch how to make this recipe. Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned ...
- Ina Garten
Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes. Stir in the garlic, flour and tomato paste and cook ...
- Food Network Kitchen
Directions. In a large resealable container, combine the red wine, carrots, onions, celery, thyme, garlic and bay leaves. Add the chicken thighs, seal the container and marinate in the ...
- Geoffrey Zakarian
She covers the pot and cooks it in the oven for one hour at 250 degrees F. She then halves half a pound of cremini mushrooms and sautes them in butter. Ina removes the pot from the oven and begins ...
Make a bundle, tie with twine, and trim the excess cheesecloth; place sachet into the pot. Bring to a simmer; then place in the oven, uncovered, and braise for 30 minutes. (Total braising time ...
WATCH. Watch how to make this recipe. Coat a large 7-quart Dutch oven or rondeau with olive oil and bring to a medium high heat. Pat the capon dry and sprinkle generously with salt, to taste ...
- Anne Burrell
Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish. While the ...
- Julia Child
Directions. In a large hot ovenproof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon, drain on paper towels and set aside. Season the chicken with salt ...
- Emeril Lagasse
Preheat the oven to 375 degrees F. Heat the olive oil in large Dutch oven over medium-high heat. Add the bacon and cook until crisp. Transfer to a paper towel lined plate. Add the flour to a ...
- Stuart O'Keeffe
Directions. Preheat the oven to 350 degrees F. Place a large pot or a Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. When the pot is hot, add the butter and ...
- Danny Boome
