Chicken Thigh Stew

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It's bubbling away right now, and sure smells good. I don't intend to serve it for another couple hours. I went with the thyme, garlic, bay leaf, crushed red pepper flake combo.

You don't mind that I'm adding a few leftover green beans, do you?
 
You can always use chicken broth/stock to deglaze, & "reduce by half" means to allow the mixture to simmer down until it's half it's original volume - i.e 4 cups down to 2 cups, etc., etc.
 
Is the anything else I can use instead of Dry White Wine to deglaze? And what does 'reduce by half' mean....?

When it comes to reducing broth/stock, I use a metal ruler. Before I begin the reduction, I insert the ruler and measure the depth of the liquid. When the measurement is half the original, it's reduced by half. No guessing.

Bear in mind, though, this is most accurate if the sides of the pan are perpendicular to the bottom, or not sloped.
 
BeginnerChef - what KatieE does is fine, but definitely NOT necessary. It's very easy to just eyeball your liquid & estimate when it's down by half. This defiitely is not rocket science.
 
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