Chicken

Cooking tips for chicken

• Brown chicken first; the fond becomes the base of your sauce.
• Thighs stay juicier than breasts in long cooks; breasts suit quick sautés.
• Season in layers — once on raw chicken, again when building the sauce.
• Deglaze the pan before adding liquid to pick up browned bits.
• Check doneness with a thermometer — 165°F/74°C in the thickest part.

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