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am replacing lamb leg cubes with chicken thighs and breasts in a stew. the lamb could take long slow cooking. how to do (skinless) thigh and breasts whilst maintaining moisture and tenderness (the other ingredients are chorizo and white beans, tomatoes, red wine etc).food experts speak!
Sounds yummy ! I normally fry off the chicken first to seal it then give it about 45 mins to an hour cooking on about 180oc in oven
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