October 18, 2012
We’ve talked about braising in Coke before, and I’m still a huge fan.
Especially after this recipe. It sounds weird if you’ve never done it before, but I promise the dish doesn’t end up tooth-achingly sweet the way Coke classic sometimes is, especially since it’s balanced by the salt from the soy sauce. The soda just lends a subtle sweetness and a slightly acidic braising liquid that penetrates the chicken and makes it tender and juicy. Honestly, after making this dish, I wondered if the “secret ingredient” my grandmother used for her braises wasn’t Coke.
And really, there’s nothing better than a hearty, one-pot braise on a cold evening, especially when that braise only took a few minutes to throw together, then perhaps a half hour of happy bubbling on the stove.