Search Results for "chicken"
Roast Chicken Stuffed with Zucchini and Cheese
…chicken for 10 minutes. Reduce the oven temperature to 375°F and roast the chicken for 20 minutes. Cover the chicken loosely with foil and roast for 25 to 30 minutes…
Roast Chicken Stuffed with Zucchini and Cheese
…chicken for 10 minutes. Reduce the oven temperature to 375°F and roast the chicken for 20 minutes. Cover the chicken loosely with foil and roast for 25 to 30 minutes…
Sauteed Lemon Chicken with Fried Capers
…the skillet from the heat while you prepare the chicken. Working with half the chicken at a time, season the chicken on both sides with salt and pepper and dip…
Sauteed Lemon Chicken with Fried Capers
…chicken. Cut the pounded chicken in half if the slices are too large to sauté easily. Pat the chicken dry. In a large skillet combine the oil with the capers,…
Deluxe BLT Chicken Salad with Basil Dressing
Chicken salad, that summertime classic, often suffers from Chewy Chicken Syndrome, a pitfall that requires a tightrope walk to avoid. You want to build the recipe around white meat chicken…
Xim Xim de Galinha
Chicken, Shrimp, Peanut and Cashew Stew This stew is about simple ingredients but with an exotic result. The favorite Bahian combination of chicken and shrimp comes together in a creamy…
Chicken Saltimbocca with Artichoke Sauce
…chicken to the skillet and simmer just until reheated. Add the butter to the pan and swirl until it has melted. Divide the chicken among 4 dinner plates; spoon the…
Chicken, Shrimp, Peanut and Cashew Stew
Chicken, Shrimp, Peanut and Cashew Stew Serves 6 to 8 1 whole chicken (3 to 4 pounds), cut into 8 pieces with the skin on 3 cloves garlic, coarsely chopped…
Chicken Saltimboca
…until the breast is about ¼-inch thick; remove and set aside. Repeat with the remaining chicken breasts. (See “How to Make Pork or Chicken Scallopine/Cutlets” video.) Put 3 sage leaves…
Chicken: How do you keep poached chicken moist?
…between fully-cooked moist and over-cooked dry chicken. Here’s how to make my “Can’t Overcook ‘Em Chicken Breasts.” Bring 3 cups Homemade Chicken Stock to a boil over high heat in…
Chicken with Sausage and Hot Cherry Peppers
…cups Chicken Stock (See Episode 103) Two 6 1/2-ounce jars marinated artichoke hearts, drained 1 1/2 tablespoons unbleached all-purpose flour Preheat the oven to 350 degrees F. Season the chicken…
Chicken Leg Cacciatore with Sweet Peppers, Fennel, and Green Olives
…parsley and the cooked chicken. Mix everything together, being sure to coat the chicken well in the sauce. Serve immediately, with generous portions of the sauce poured over the chicken….
Gingery Chicken Broth with Wonton Ravioli
This soup combines two of my favorite recipes—Eileen Yin Fei Lo’s gingery Chinese chicken broth and Jacques Pépin’s chicken breast stuffing—with one of my favorite techniques, wonton as ravioli. Eileen…
Chicken Soup: How can I get more flavor in my chicken soup?
I recently got an e-mail from David who said “I am making chicken soup for my picky eaters, and . . . . the soup has little chicken flavor and…
Esther’s Chicken Fricassee
…couscous. Serves 6 2 tablespoons vegetable oil 2 medium onions, finely chopped 4 chicken necks, trimmed and cut crosswise into 4 or 5 pieces 1 pound chicken gizzards, trimmed 6…
Fried Chicken Salad
…evocative of fried chicken. It’s juicy. It’s crispy. It’s delicious – and it’s much less caloric than actual fried chicken. I learned about the tenderizing effects of buttermilk from my…
Crispy Buffalo Chicken Salad and Slaw
One of my favorite dishes is Buffalo chicken wings, that irresistible combination of deep fried chicken wings tossed in hot sauce with a side of blue cheese dipping sauce and…
Cuban Okra and Chicken Stew with Green Plantain Dumplings
…water and some citrus juice. Set aside. Cook the chicken: Scrape the marinade from the chicken and reserve. Heat the oil in a large, heavy-bottomed pot over medium high heat….
Basil Chicken Salad with Bacon, Lettuce, and Tomato
…a brief moment, just before it dries out, when chicken is cooked perfectly. If you poach your chicken breasts according to the method in this recipe, you will capture that…
Chicken with Prunes, Olives and Almonds
…the chicken dry and sprinkle all over with salt and pepper. (Discard the marinade.) Dredge the chicken lightly in flour, shaking off excess. Heat the oil in a 12-inch heavy…
Chicken Stock
…then removed the fat. I don’t know how else they got chicken flavor in there. I like to use chicken wings, because they have equal parts of chicken (flavor), bones…
Chicken Scaloppine with Fresh Tomato or Salsa Sauce
…about 30 seconds. Add the tomatoes or salsa, stir in the stock, and simmer for 8 minutes. Return the chicken to the skillet and simmer, turning often, until the chicken…
Chicken Paillard with Greek Farmer’s Salad and Black Olive Vinaigrette
…or preheat a gas grill. Rinse and dry each chicken breast, remove the tenderloins if they’re still attached, and save them for another use. Brush the chicken lightly with oil…
Jean Anderson’s Oven Fried Chicken with Sides
…I learned it from Jean and think of it as Jean Anderson’s Chicken, and I have never met a chicken lover who wasn’t nuts for it, kids and grown-ups alike….