Cuisses de Poulet Braisées aux Olives et Tomates

Cooking Temperature

• Poulet cuisses must reach an internal temperature of 165°F (74°C) to ensure food safety. Use a meat thermometer inserted into the thickest part of the thigh without touching bone.

Cross Contamination

• Raw chicken juices can contain harmful bacteria. Use separate cutting boards for raw poultry and ready-to-eat vegetables. Wash all utensils, surfaces, and hands thoroughly with hot soapy water after handling raw chicken.

Handling

• When searing chicken at medium-high heat, use oven mitts and secure grip on the pan handle. Oil can splatter during searing—use a splatter guard if available.

Storage

• Cool the dish completely within 2 hours of cooking. Store leftovers in airtight containers and refrigerate at 40°F (4°C) or below. Consume within 3-4 days.

Allergen Warning

• Commercial chicken broth may contain celery, which is a declarable allergen. Always check the label of any store-bought broth and verify with the manufacturer if unclear.

High Risk Population

• Pregnant individuals, young children, elderly, and immunocompromised persons should ensure chicken is cooked to the recommended internal temperature and consumed within safe storage timeframes.

Shelf Life

• The braised chicken can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months in freezer-safe containers. Thaw frozen dishes completely in the refrigerator before reheating.