|2001 Chicken Recipes|
|by Gregg R. Gillespie|
With people seeking leaner, healthier meals, this book comes at the height of chicken's popularity and is the largest collection of chicken recipe...
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1 - 10 of 27 for chicken ragout
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Cut chicken into serving pieces. ... and cook about 10 minutes longer or until noodles are done. Arrange on serving platter and sprinkle cheese over all.
Serves 4. This is a country dish of chicken legs whose say ... and spoon the sauce around them. Sprinkle with fresh thyme, if available, and serve at once.
In a large pot add chicken and all of ... but does not burn. Gradually add to chicken and meatballs stirring until it thickens. Great over mashed potatoes.
In a large ... 5 minutes. Add chicken stock. Simmer, covered ... the meat is tender. Add additional salt and pepper to taste. Serve with rice or noodles.
Melt 6 tablespoons ... and refrigerate. Bring ragout to simmer before ... Divide pasta among plates; top with ragout. Garnish with tomatoes and dill sprigs.
Cook onion, garlic, green pepper, celery and carrots in oil until slightly crunchy. Dissolve bouillon cubes in cup of hot water. Add along with ...
Heat oil, pat ... Arrange around outer edge of deep large platter. Spoon ragout into center of platter. Sprinkle with parsley mixture and serve. 8 servings.
Can also be made with chicken. Prick duck ... bits from bottom of pan. Return duck to pan, cover, and simmer over low heat 1 hour or until tender. Serves 4.
Heat olive oil ... is reduced. Add chicken stock and tomato ... simmer 1 hour or until veal is tender. Add diced tomatoes 10 minutes before serving. Serves 4.
Simmer all ingredients but fish for 3/4 to 1 hour. Cook 10 to 15 minutes after adding fish.
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