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Dinner · 25 min · 2 plates

Worcestershire chicken

Savory glaze. Worcestershire, butter, garlic. Reduce until it clings. Don't pour a bottle on and call it a sauce.

The sheet · 2 plates · 25 min

easy

Why tonight. Savory glaze. Worcestershire, butter, garlic. Reduce until it clings. Don't pour a bottle on and call it a sauce.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • chicken
  • worcestershire
  • butter
  • garlic

Method

  1. Salt the chicken and dry it, then brown it skin down and take it out.
  2. Garlic in the fat, then the Worcestershire, which will reduce almost immediately — it is mostly vinegar, anchovy and tamarind and it wants a splash of water behind it.
  3. Chicken back in, gentle heat, until through.
  4. Butter swirled in off the heat. Worcestershire is a savory bomb and butter is what makes it into a sauce rather than a marinade.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

chicken
Two different foods depending on the cut.
worcestershire
Anchovy, tamarind and vinegar pretending to be a condiment.
butter
Flavor and body in the same spoonful.
garlic
Burns in seconds and turns the whole dish bitter, so it almost never goes in first.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy chicken and worcestershire workBack to the ranking