|The Cook's Companion (A Think Book)|
|by Jo Swinnerton|
Whether your tastes run to foie gras or french fries, this tasty compilation of the wise, the weird, and the faintly absurd will soon have you ask...
11 - 20 of 420 for chicken thighs cooking
Brown chicken in oil (deep ... and pepper, bring to a boil and cook for approximately 25 minutes until done. (When rice begins to pull, add the chicken.)
In 2 quart ... dish, 12"x8"x2", arrange chicken, skin side ... or until done. Stir rice mixture around chicken before serving. Makes six servings or more.
Heat oil in ... Add onion and cook until translucent. Add ... Add beef or chicken. Stir and ... cook about 10 minutes longer. Serve with rice. Serves 2-4.
In skillet, brown chicken in olive oil, ... green pepper, rice. Cook until chicken is ... minutes before serving add olives, and green pepper. Serve with rice.
Mix dry mustard, ... stir until smooth. Cook over hot water ... a time, to chicken mixture. Mix remaining ... Refrigerate for a few hours for flavors to blend.
Combine 1/4 cup ... plastic bag. Coat chicken. Melt butter ... 45 minutes. Meanwhile, cook onion in oil ... Garnish with additional tortilla chips if desired.
In skillet in hot oil, cook chicken a half pound ... tender. Serve chicken over rice. 4 servings. Preparation time: 10 minutes. Cooking time: 20 minutes.
Combine all ingredients except cooking oil in a ... Add sauce and cook for a minute ... VARIATION: May be done with pork or combination of chicken and pork.
Sprinkle dried beef into 3-quart casserole. Arrange chicken thighs, rounded side ... for 20 minutes. Sprinkle with parsley and serve on noodles. Serves 6.
Combine first 7 ... stir well. Place chicken in large, zip-top ... dish coated with cooking spray. Bake at ... Sprinkle chicken with parsley. Yield: 4 servings.
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