|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 33 for pan fried chicken thigh
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Rinse and dry chicken thighs. Dredge chicken ... and pepper. Bake in oven at 350 degrees for 1 hour. Turn heat off and keep in oven for 15 minutes longer.
Mix together 1/2 ... to loosen. Coat chicken pieces with mixture. ... to extra fry pan. Mix and all sauce ingredients together. Pour on chicken coating well.
In a small fry pan, over low ... mixture onto each thigh; roll up ... about 45 minutes or until fork can be inserted in chicken with ease. Makes 4 servings.
Place 1/4 cup ... an electric frying pan (or large frying pan). Add chicken in one layer ... Serves 10. Chicken thighs or drumsticks without ... 13, 1 drumstick 6.
Add rice to ... a large frying pan, add coconut ... then add whole chicken thighs to pan, pushing ... in the mushrooms. Simmer for 2-10 minutes. Enjoy!
In large frying pan, brown the thighs and halved chicken breasts. Place chicken ... at 350 degree oven for one hour. Serve over rice or fettucini noodles.
Cut chicken in serving pieces ... Heat oil in pan and brown chicken. ... the chicken seems dry. NOTE: I remove the skin from the chicken before I brown it.
Mix ingredients together. ... Pierce skin of chicken with a fork ... during frying. To pan-fry: Over a ... Continue cooking over high heat a few minutes.
Put into bag ... a large frying pan, put in ... Brown the floured chicken. Put in ... peaches with Parmesan cheese. Cook 10 minutes, uncovered. Ready to serve.
Slice the chicken; add (1) ... the wok (or pan) then add ... high and stir quickly to mix. Remove and place on top of the Bok Choy (or mix with Bok Choy).
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