Lately, I have been using lapsang tea to give a smokey depth to meats or poultry that aren’t headed for the pit. Sometimes I add a couple of tablespoons of the tea leaves to a marinade used before oven roasting or pan searing. For braising, I’ll steep a dark tea and add it to the pot.
This easy braised chicken dish adds the aromatics and earthy wild yeast and tart apple of our signature CHAI & DRY sidra + tea blend.