Naomi Pomeroy's Ultimate Braised Chicken Menu

© John Kernick

By Naomi Pomeroy Posted September 27, 2016

Naomi Pomeroy, the F&W Best New Chef 2009 at Beast in Portland, Oregon, shares a dinner-party menu centered on the ultimate braised chicken.

In her debut cookbook, Taste & Technique, self-taught chef Naomi Pomeroy shows home cooks how to up their game in the kitchen. Her recipes are easy enough for weeknights but also special enough for your next dinner party.

Deploy powerful flavors.

Food & Wine: Naomi Pomeroy's Braised Chicken Dinner

© John Kernick

A combination of chicken stock, sherry and umami-rich fish sauce becomes a potent braising liquid.

Salt matters.

Food & Wine: Naomi Pomeroy's Braised Chicken Dinner

© John Kernick

Look for a natural sea salt with small crystals--it coats food more evenly.

Get the recipe: Broccoli-and-Cheddar Soufflé

Put a lid on it.

Food & Wine: Naomi Pomeroy's Braised Chicken Dinner

© John Kernick

For crisp, golden skin, weigh down the chicken pieces with a pot lid while searing.

Get the recipe: Braised Chicken Thighs with Marinated Artichokes

Eat your lemons.

When braised, they become soft and "intensely fantastic," says Pomeroy.

Trim your escarole.

Food & Wine: Naomi Pomeroy's Braised Chicken Dinner

© John Kernick

Pull off and discard the "furry" outer leaves.

Get the recipe: Chicory-and-Beet Salad with Pine Nut Vinaigrette

Dress the bowl.

Food & Wine: Naomi Pomeroy's Braised Chicken Dinner

© John Kernick

Then toss the salad and vinaigrette for even distribution.

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