Slightly blurry shot. Chicken, browned, then set to braise with San Marzano tomatoes, chard, beet stems and leaves. White wine and stock.
I'm loving this Demeyere pan. Thanks to the tip I learned last week, I used clarified butter and got it nice and hot before lowering the chicken into the pan. See how nicely the skin crisps and browns? Scanpan pans are also great for browning. There will need to be a comparison test one of these days.