I remember reading some good reviews of Kitchen Club on Prince St. a year or two ago - is it still any good? Or am I better served spending $20 - $30 an entree at one of the other places in that area. Mainly, Public, Porcupine or others?
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.