|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 74 for chicken mari
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In frying pan, ... and bones from chicken. Arrange breasts ... until golden. Arrange down center of casserole. Bake uncovered at 325 degrees for 30 minutes.
Combine all spices ... the spices. Skin chicken and slash pieces ... and serve. May garnish with raw onion and fresh coriander. Can also cook on the grill.
Put chopped onion ... of water. (The chicken should not sit ... then the thighs and legs. Cover tightly with lid. Bake at 350 degrees for 1 1/2 -2 hours.
1. Place first ... minutes. 2. When chicken is cooked and ... then chicken, then sauce. Serve hot. This is New York Times cook Pierre Franeys own recipe.
Put chicken in heavy skillet, ... low heat, covered. Uncover and cook 1/2 hour or until juice is thickened. Spoon over chicken as it thickens. Serves 4.
Squeeze all juice ... and dip each chicken breast into it ... about 3 minutes each side. Extremely good. Light lemon flavor. A very fast chicken piccata.
Combine all the ingredients except the chicken in a large ... run clear when the meat is pricked with a fork, 15 minutes on each side. Serve immediately.
Grease 9"x13" Pyrex dish. Put chicken, soup and ... until lumps are out. Pour over chicken. Bake at 425 degrees for 30 to 40 minutes. Crust will be golden.
Mix all ingredients ... crumbs. Brush on chicken with a pastry ... all sides. Finish cooking by baking in 350 degree oven for about 1 hour until tender.
Defrost and drain ... pan and add chicken on top. Combine ... on top. Cover with cheese, bread crumbs and more cheese. Bake for 30 minutes at 350 degrees.
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