New Cooking Techniques With An Old Pot

I placed a mix of boneless breast meat, boneless thighs, and bone-in thighs into the bottom of the Dutch oven, and the meat began to sizzle in the hot olive oil. Diced onions, potatoes, sliced celery, and dried morels from the nearby mountains soon followed.
- By Kurt Repanshek - August 1st, 2024 1:24am