13 dishes simmered with chicken to warm up in winter

The advantage of winter simmered dishes is that it is generally enough to collect everything in a casserole dish, then forget everything on the fire. Thus, the flavors are intertwined, the broth or the reduced sauce, and the meat cooked gently. In addition, it is preferable for simmered preparations to bet on less strong cooking, which lasts longer, than in high fire. The second advantage of a dish simmered with chicken is that this meat cooks much less than the meat of the homemade bourguignon beef for example.

Adapt cooking time for soft chicken

You prefer white, thighs or thighs, whatever, but it will be necessary to adapt the cooking time. Chicken white for example cooks faster than a whole thigh, especially if it is detailed in pieces. As always in the kitchen, we remember this rule: the more the food is cut small, the faster they cook. This applies to meat, vegetables, fish, or even fruits, without distinction. Thus, there is not the same cooking time for a whole chicken as for these same elements, separated from the carcass.

Separate the meat from the sauce

The idea of ​​a simmered dish is to have a gourmet sauce, which can get closer to the broth or a crema sauce. In the latter case, if you want to obtain a thick sauce, it is sometimes necessary to extend the cooking of the sauce. Unfortunately, sometimes, the texture of the sauce and the cooking of the meat does not coincide, and if we extend the cooking too much, the main element may be too cooked. How to do it? We simply remove the meat from its dish, and reserve it warm while reducing the sauce and letting the water evaporate to the maximum. Finally, it is enough to mix the meat again with the reduced sauce and to serve.

So much for theory, for practice, let yourself be inspired by the following 13 recipes.