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Tender chicken thighs braised in a rustic Italian tomato sauce with sweet peppers, mushrooms, olives, and herbs. A slow simmer creates deeply savory flavor while keeping the dish weeknight-friendly.
Image générée par IA
Image générée par IA
Searing builds a savory crust, while the tomato, wine, aromatics, peppers, and olives mellow together during a gentle simmer. Bone-in thighs stay succulent and enrich the sauce naturally.
Cool within 2 hours, then refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months; thaw overnight in the refrigerator.
Reheat gently in a covered saucepan over medium-low heat with a splash of water until the chicken and sauce reach 74°C/165°F throughout.
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A classic Milanese braise of veal shanks slowly simmered with vegetables, white wine, and stock until the meat is fork-tender and the marrow-rich sauce is deeply savory. Finish with bright lemon-parsley gremolata.
Tender roasted eggplant layered with bright tomato sauce, basil, and bubbling mozzarella beneath a savory Parmesan crust. Resting before slicing gives this Italian classic clean layers and concentrated flavor.
A classic Basque-style chicken braise with crisp-skinned thighs, sweet peppers, tomatoes, garlic, and a gentle simmer that builds a rich, savory sauce.
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