|Look & Cook: Chicken Classics|
|by Anne Willan|
Hands-on culinary instruction, preparation tips, and hundreds of close-up, step-by-step photographs accompany a collection of more than fifty dele...
Tip: Try greens chicken for more results.
1 - 10 of 20 for collard greens chicken
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Heat oil in ... peas, sausages, broth, greens and hot sauce. ... seasonings, adding salt, pepper, pinch of cayenne, etc. Serve with biscuits or cornbread.
Wash collards and cut off ... be substituted). Add chicken broth and collards. ... all types of greens: kale, collards, ... cook and flavor the greens.
Brown onion and ... and broth. Add chicken and greens. Cook 15 ... taste. Serve over cooked rice. Serves 4 or 5 people. (Dish from Liberia, West Africa.)
This recipe is ... oil. Add drained greens, peas, potatoes, and chicken broth. Stir together ... potatoes may be substituted in this recipe. Cook until tender.
Boil chicken in extra large ... mindful of subtle change of flavor as to whether you use fennel, celery or parsnips as called for in the recipe. . Wright
Bring chicken broth and heavy cream to a boil. Add the grits and cook. Then add parmesan cheese, tomatoes, crisp bacon and collard greens.
Put chicken in pieces in ... pan. Place thawed greens in fry pan, ... layers of browned chicken. Cover and simmer for 15 to 25 minutes. Serve with rice.
Heat oil in ... link sausage and chicken. Cook ingredients ... powder, bay leaves, greens and tomatoes, cook ... pepper to taste. Serve with steamed rice.
1. Cook rice following package directions. Set aside, covered. 2. Saute red pepper and garlic in oil in large skillet until tender, 5 minutes. Stir ...
Rinse black-eyed peas, ... peas, pork hock, chicken broth, bay leaf, ... Add rice and collard greens, stirring to ... Remove ham hock and bay leaf. Serves 8.
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