Weeknight food, weekend standards
Cook it like you mean it.
Simmer is recipes without the memoir — tested twice, scaled honestly, and written for the pan you actually own.
Tonight's feature
Braised chicken with lemon & olives
Serves
4
Ingredients
- Chicken thighs, bone-in
- Lemons, quartered
- Green olives
- Garlic cloves, smashed
- Chicken stock
- Butter
Method
- Sear the thighs skin-down in a dry pan until they release on their own. Don't rush this — it's the whole dish.
- Add garlic, lemons, and olives to the fat. Thirty seconds, until fragrant.
- Pour in stock, return the chicken skin-up, and slide into a 375°F oven for 30 minutes.
- Finish with butter swirled into the pan sauce. Bread is mandatory.
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11 recipesPantry rules
Three rules. That's the whole philosophy.
i.
Salt earlier than feels right
Season the meat when you buy it, the water like the sea, the sauce as it reduces.
ii.
Acid fixes most things
If a dish tastes flat, it doesn't need more salt. It needs lemon, vinegar, or wine.
iii.
Recipes are ratios
That's why the scaler works. Learn the ratio and you'll never need the card again.