braise

Braising is one of the Chatelaine Kitchen's favourite cooking techniques. Here are our tips for nailing your braise.

While the traditional version of this dish calls for pork loin, it can also be prepared with pork shoulder.

What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.

Cooked in a sweet and salty sauce, these zesty braised chicken thighs are best served over rice.

Surprised? We were too! Light and beautifully balanced, the notes of citrus, tarragon, white wine and butter make this side dish stand out.