chicken-madras-vegetable-curry.json

{
    "directions": [
        "If desired, lightly season the chicken with salt and pepper.",
        "Slow-cooker method:",
        "In a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the chicken on both sides, 8 to 10 minutes per batch. Transfer to a slow cooker and add the braising sauce. Cover and cook on high according to the manufacturer\u2019s instructions until the chicken is fork-tender, about 2 hours.",
        "Oven method:",
        "Preheat an oven to 325\u00b0F. In a large Dutch oven over medium-high heat, warm the olive oil and brown the chicken as directed above. Return all the chicken to the pot, add the braising sauce and bring to a simmer. Cover the pot with a lid, transfer to the oven and cook until the chicken is fork-tender, 1 to 1 1/2 hours.",
        "Serves 4 to 6.",
        "Williams-Sonoma Kitchen"
    ],
    "ingredients": [
        "3 lb. bone-in, skinless chicken thighs",
        "Kosher salt and freshly ground pepper, to taste (optional)",
        "1 Tbs. olive oil",
        "1 jar (1 lb. 3.5 oz.) madras vegetable curry braising sauce"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Chicken Braised with Madras Vegetable Curry Sauce",
    "url": "http://www.williams-sonoma.com/recipe/chicken-madras-vegetable-curry.html"
}