|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Results 1 - 10 of 13 for tavern chicken
Result Page: 1
Cook 3 1/2 to 5 lbs. chicken with medium sliced ... chicken, mushrooms. Sprinkle 1/2 cup grated cheese over top. Bake at 350 degrees for 45 to 60 minutes.
Preheat oven to ... the oven. Put chicken on to cook ... places to allow steam to escape. Bake at 375 degrees until crust is golden brown. Serve piping hot.
Preheat oven to ... the oven. Put chicken on to cook ... allow steam to escape. Bake at 375 degrees until crust is golden brown. Serve piping hot. Delicious!
Steam chicken in colander over ... Dip chicken in egg mixture, and roll in pancake mix until well coated. Heat fat and deep fry chicken until golden brown.
Brown hamburger and drain. Add remaining ingredients. Cook slowly for 30 minutes, adding water as needed. Serve on warm buns. Freezes well.
In large saucepan over high heat, bring potatoes, 1 1/2 cups water, celery, onions and bouillon to a boil. Reduce heat to low, cover and simmer for ...
Combine vegetables in soup pot. Add broth, butter, salt and pepper. Cook until vegetables are mushy. Puree in blender. Return to pot. Dissolve flour ...
Saute onion and ... in flour. Add chicken broth, stirring constantly, ... blend thoroughly. Return to low heat, do not boil. Serve garnished with peanuts.
Brown hamburger with onions. Drain fat. Add catsup, mustard, and soup. Simmer until well blended. Serve on buns. Servings: 12-14.
Saute onion and ... well blended. Add chicken broth, stirring constantly, ... peanut butter and cream. Stir thoroughly. Return to low heat, do not boil.
Result Page: 1
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