By Editors at America's Test Kitchen
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Additional info for Cooking for Two 2013
2. Add onion and herbes de Provence to fat left in skillet and cook over medium heat until onion is softened, about 5 minutes. Stir in garlic, tomato paste, flour, and anchovy and cook until fragrant, about 30 seconds. Slowly whisk in broth and wine, scraping up any browned bits and smoothing out any lumps. 3. Add browned chicken with any accumulated juices and tomatoes, cover, and simmer gently until chicken is very tender, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.
Tasters preferred the long-grain samples, which were less sticky. Our two favorites were also both parboiled. This process steams rice kernels in their husks, which makes the grains firm and smooth. Our winner was the only brand to add salt and had the most fat, giving it a “buttery” taste. Minute Ready to Serve White Rice is fluffy and fast. Will we quit making rice the usual way? No, but it was a surprisingly close second choice in a taste-off; we’ll definitely keep some in the pantry for busy weeknights.
6. Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaf from sauce and whisk in butter, vinegar, and 1½ teaspoons parsley; season with salt and pepper to taste. Pour sauce around chicken, sprinkle with remaining 1½ teaspoons parsley, and serve. NOTES FROM THE TEST KITCHEN OUR FAVORITE TRADITIONAL SKILLET We use our skillets all the time, for everything from searing steaks to braising chicken to cooking pasta. While nonstick skillets can be purchased at a reasonable price, traditional skillets cost anywhere from $30 to $150 or more.