As I promised in my last post, here is the recipe for “Praised” Chicken. It’s a Nigella recipe that I’ve been making for years, and is probably the most requested meal around our home in the winter time (it’s one of my husband’s favorites and both the kids love it, even my 11 month old). It’s like a super kicked-up version of chicken soup. It’s called “praised” because the chicken is first pan seared, then braised. It comes out super tender but with that almost roast chicken flavor. Plus, you get a nice amount of stock to keep in your freezer and use another time. You serve the chicken, veggies, and a little stock over rice with a side of Dijon mustard and a healthy portion of dill. It sounds a little different, but the whole combination is amazing. It’s these little additions that make this a company worthy dish. This a surefire crowd pleaser, and although it takes a little time to simmer in the pot, is really a cinch to make. This has Sunday dinner written all over it.
