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Cook Like A Pro: Recipes and Tips for Home Cooks: A Barefoot Contessa Cookbook Hardcover – Import, 23 November 2018
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- Publisher : CROWN; Illustrated edition (23 November 2018)
- Language : English
- Hardcover : 272 pages
- ISBN-10 : 0804187045
- ISBN-13 : 978-0804187046
- Dimensions : 19.79 x 2.36 x 26.16 cm
- Best Sellers Rank: 88,099 in Books (See Top 100 in Books)
- Customer Reviews:
--New York Times Book Review
--City Book Review
--The Atlanta Journal-Constitution
--Food & Wine
--Delish Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey.
--Chicago Tribune As with everything else Ina has ever produced, this flawless book (her 11th!) is filled with trustworthy recipes that taste delicious and don't require a culinary degree to make (just a few of her pro tips).
About the Author
INA GARTEN is a New York Times bestselling author and the James Beard Award-winning host of Barefoot Contessa, which has won an Emmy Award and airs on Food Network. She lives in East Hampton, New York, with her husband, Jeffrey. This is her eleventh book.
From the Publisher
Chicken Thighs with Creamy Mustard Sauce
I like doing the high-low thing: taking an inexpensive cut of meat like chicken thighs and serving it with a rich, flavorful sauce made with white wine, crème fraîche, and lots of mustard. It’s also fun to serve it in a casual way by placing the skillet in the middle of the table and letting everyone help themselves.
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1½ teaspoons salt and ¾ teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
Heat 1 tablespoon olive oil in a large (11- to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving them, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.
Add the wine, crème fraîche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
To ensure the chicken cooks evenly, choose thighs that are similar in size.
- 8 medium bone-in, skin-on chicken thighs (2¼ pounds)
- salt and freshly ground black pepper
- Good olive oil
- 2 cups halved and thinly sliced yellow onion (2 onions)
- 2 tablespoons dry white wine
- 8 ounces crème fraîche
- 1 tablespoon good Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 teaspoon whole-grain mustard
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It lacks in all areas and is not of the quality of her previous books.
If I had know of the content I certainly would not have purchased this item, that’s why it’s best to put realistic reviews in place.
This one is to be sent to the charity shop.