Just stood here with some chicken legs about to make a coq a vin and thought why am I faffing Browning them. Surely it all gets cooked thoroughly? Can I just lob them in or will the -french- food God's come for me?? And even more heineously can I leave the skin on??
Looking for ever more lazy ways to cook...
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Browning casserole meat..
8 replies
Coldemort · 09/10/2019 16:59
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