Naomi Pomeroy's Ultimate Braised Chicken Menu

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.

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

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

Get the recipe: Broccoli-and-Cheddar Soufflé

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

Get the recipe: Braised Chicken Thighs with Marinated Artichokes

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

Pull off and discard the "furry" outer leaves.

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

Then toss the salad and vinaigrette for even distribution.