|The Book of Chicken Dishes (Book of...)|
|by Jo Craig|
America's main entree--chicken--gets the royal treatment in more than 100 recipes gathered from around the world by two experienced food writers w...
1 - 10 of 11 for chicken vesuvio
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Heat oven to 375 degrees. Put chicken and potatoes into ... tender. Drizzle pan juice over chicken and potatoes on a platter sprinkle with parsley and serve.
Combine flour, paprika, ... set aside. Wash chicken in cold water; ... NOTE: The cook used olive oil and only one skillet for browning chicken and potatoes.
Cover bottom of ... of oil. Add chicken pieces, sprinkling lightly ... potatoes, cover and cook slowly until potatoes are done, then add 1/2 cup red wine.
Wash chicken pieces and pat ... potatoes over after 30 minutes. Before serving, cut lemon into wedges and squeeze on lemon juice. Makes 3 servings. Serve.
Rinse chicken under cold running ... are tender. Cover and refrigerate leftovers promply. Use within 1-2 days. Wine Suggestion: Rose or White Zinfandel.
Mix flour, basil, ... shallow dish. Coat chicken lightly with flour ... Bake uncovered at 375 degrees about 25 minutes. Serve with some of the pan juices.
Peel and quart ... pat dry. Add chicken, skin side ... chicken is done, basting the last 10 minutes with pan juice. Serve with cooked carrots and salad.
Saute garlic in butter or oil. Flavor chicken with oregano and ... carrots and potatoes. Pour garlic mixture over top. Bake at 300 degrees for 1 1/2 hours.
1. Pat chicken dry. Mix flour, ... clear, about 20 to 25 minutes. Remove from oven; let stand 5 minutes before serving. Serve with a little of the pan juices.
Add 1/3 cup ... slices 8 pieces chicken 1/4 c. olive ... 20 minutes, then turn. 10 minutes more. Toss with wine mixture and salt & pepper to taste. Serve.
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