Beef Salad in brown sugar and bourbon
The kind of American Comfort plate you make on repeat. brown sugar and bourbon, a proper steam,...
Our tested Glazed Chicken Thigh Tabbouleh: loaded, generous, and balanced with black pepper. Serves 2 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the black pepper elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the smoked paprika and the rest of the black pepper flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
The kind of American Comfort plate you make on repeat. brown sugar and bourbon, a proper steam,...
Our tested Stir-Fried Salmon Tart: skillet, generous, and balanced with maple and mustard....
The kind of American Comfort plate you make on repeat. smoked paprika, a proper braise, and a...
This American Comfort Fritters leans on smoked paprika to do the heavy lifting. We steam the...