Culinary Arts

When you cook meat and vegetables in a hot pan, little bits stick to the bottom. These are called fond in classical French cooking because they’re the foundation of a great pan sauce. Deglazing your pan with wine, broth, juice, brandy or plain water is an easy way to infuse those incredible flavor nuggets into your finished dish.

Chicken Cacciatore with Creamy Polenta & Tossed Broccoli