Braised Chicken with Mushrooms, Pancetta, and Almonds with Haricots Verts
I love Anne Burrell. If I had to pick one Food Network chef I’d like to meet it would be her. I’ve learned the most from watching her. Some tips I’ve picked up: 1. How to use salt during the cooking process and not as an afterthought. 2. That black pepper’s taste doesn’t go with everything as salt does. Think about substituting white pepper or red pepper flakes. 3. That brown(ed) food tastes good. This recipe makes use of all of these tips. The result is something so rich, so tender, so perfectly-seasoned. I found myself grabbing a spoon just to take full advantage of the sauce that still lingered on my plate after devouring every bit. To get started, I added 8 skin-on chicken thighs (seasoned with salt and black pepper) to a hot dutch oven, bottom coated with a pre-heated layer of olive oil, over medium-high heat. Anne gives a another great tip here… The thighs become easier to flip over after they’ve browned adequately–the pan “releases” them from the bottom. If you …