|Chicken (Master Chefs)|
|by Bruno Loubet|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 41 for chicken frozen vegetable stew
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In a large ... half of the chicken pieces and season ... broth and reserved vegetables, then bring ... heated through, about 3 minutes. Makes 4 servings.
In Dutch oven ... heat oil. Coat chicken with mixture of ... until smooth; add vegetables. Cover tight; ... until chicken is fork tender. Makes 4 servings.
Cover chicken and beef with ... celery and mixed vegetables or fresh vegetables ... potatoes and cook another hour. In all at least 6 hours cooking time.
Combine flour, salt, ... and paprika. Add chicken, a few ... pan. Empty stewing vegetables on top of ... Cover and bake at 350 degrees for 1 to 2 hours.
Place chicken in large pot ... water. Broth will thicken as tortellini expands. Add more water as needed. This makes a large amount, but it freezes well.
Saute chicken in oil until ... 20-30 minutes. Put frozen vegetables on top of ... liberally with shaker cheese and re-cover until melted. Serve over rice.
Remove skins from chicken. Stew until tender; chill ... thawed package of vegetables. In medium ... golden brown. Allow to stand 5 minutes before cutting.
After stewing chicken remove from bones ... garlic. Then add frozen vegetables, cook until ... Add to other mixture. Heat in oven until warm or microwave.
Place chicken in a large ... done. Then add frozen stewing vegetables until tender. When ... dumplings out over stew let it cook ... stand for 5-10 minutes.
Brown flour in ... separate pot place chicken thighs, poultry seasoning ... okra; cook for 20 minutes. Add Worcestershire, stir well and serve over rice.
Result Page: 1
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