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).
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Food/recipes
chicken in a stew rather than lamb
1 reply
Heathcliffscathy · 02/06/2009 16:07
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