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Home Cooking 9

Brown chicken on all sides...

Cathleen | Apr 12, 2005 12:56 AM

All chicken stew recipes start this way but I've never managed to do it. Even when I try to move the chicken pieces around almost continously, the skin always sticks to the bottom of the pot. It browns down there just fine, making a nice basis for the stew, but chicken looks ugly and browning the meat directly makes it dry and stringy.

Does anyone have suggestions that don't involve using a non-stick pan? (I'd have to buy a big one and I hate em'.)

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