Why flour chicken for cacciatore?
Most folks don’t pat the chicken dry enough to brown it. Dumping it in a plate of seasoned flour not only helps thicken the pan sauce but helps ensure the protein in question will brown, not steam. If you’re scrupulous in drying each piece before pan frying, you can eschew Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude