|The Chicken and Poultry Bible|
|by Christian Teubner|
These are the most complete and beautifully photographed books on favorite foods: pasta, rice, poultry, and vegetables.
1 - 10 of 87 for braised whole chicken
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Braised in white wine, tomatoes and rosemary, this chicken is moist and ... sauce! Makes 4 servings. © 2006 and ®/™ General Mills, used with permission.
Combine first 3 ... set aside. Rinse chicken with cold water ... serving platter; arrange chicken pieces on rice. Garnish with parsley. 4 to 6 servings.
Dredge chicken in flour. In ... and cook 5 minutes or until chicken and vegetables are tender. Discard bay leaf. Sprinkle with parsley. Makes 4 servings.
Remove giblets from chicken. Rinse them; ... pepper, if needed. Garnish with watercress sprigs. Pass sauce in gravy boat. Makes 6 servings, 430 calories each.
In a large skillet, heat oil. Add chicken and brown on ... occasionally. Remove cover and simmer until chicken is tender, about 5 minutes. Remove cinnamon stick.
Separate garlic cloves ... enough to accommodate chicken in single layer. ... watercress. Serve immediately, including some ??????????????????????????????.-
Melt butter in frying pan. Brown chicken then remove. Add ... mixture. heat. Add salt and pepper. Add chicken. Cover and cook 45 minutes to 1 hour. Add cream.
Lightly salt, pepper and flour the chickens. In a ... chicken stock. Bring to a boil and let simmer until sauce thickens slightly. Adjust seasoning and serve.
In large skillet ... melt butter. Add chicken and cook until ... top of chicken. Baste the fruit and bake for 30 minutes or until tender at 350 degrees.
1. Mix flour, ... large skillet. Brown chicken on both sides. ... over rice or noodles. 6. Liquid can be increased by 1/2 or doubled to allow more sauce.
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