Braising is pretty unfashionable these days, but it's something I've really been getting into it lately. Take the spicy chicken wings I made a week or so ago. By simply simmering the meat in some stock (or water/wine) you end up with something that is tender and flavoursome, but still really moist. I did a similar thing with some lamb meatballs I'd bought from the supermarket for a simple supper that doesn't need much attention.
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