The Basics: How to Make Roasted Chicken Breast

Bone-in, skin-on chicken breast roasted (plus how to make a simple sauce by deglazing)

Why would i deglaze with a red or white wine vinegar, as opposed to delazing with stock or wine?

I’ve been trying pan sauces that include deglazing the pan with some alcohol. This is kind of new for me. Recently I made a pasta sauce with pancetta that included deglazing with white wine, and for Valentine’s Day I...

I made a chicken recipe and ended up throwing what was left over back in the pan to deglaze (basically chicken, onions, garlic, white wine). However, I didn’t really have anything in mind for the sauce – any ideas?...

a simple sauce, not gravy, by deglazing the pan. So... What should I deglaze the pan with? Dry white wine? Chicken stock? Beer? And then what do I add to make a lovely, viscous sauce? Butter? Anyone have any great ideas? Thanks! m_b

Pollo alla Valdostana

Chicken cutlets, prosciutto, and fontina cheese in a white wine sauce.

Roasted Delicata Squash Salad

With warm sherry vinaigrette, spinach, pumpkin seeds, shallots, and ricotta salata.

Turkey Shepherd’s Pie

A tasty end for your Thanksgiving leftovers.

Beef and Green Tomato Casserole

A Southern-style casserole with sweet potato biscuits and enough comfort to feed a crowd.

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine.

Roast Turkey with Creamy Herbed Gravy

Herbed butter under the skin creates a luscious bird.

Braised Red Cabbage with Bacon

A great side dish that can be made the day before and gets even better with time.

Braised Chicken with Prunes, Olives, and Capers

Rustic and sophisticated.

Roasted Rosemary and Lemon Chicken

The fantasy Sunday supper dish, fragrant and robust.

Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress.