This gallery contains 2 photos.
This rather exotic sounding recipe – a tangine is the name of food and of the container it is baked in – is a the kind of slow cooked dish that is so perfect for entertaining. You don’t need … Continue reading
Category Archives: Chicken
THAI RED CURRY WITH CHICKEN AND GREEN BEANS
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The dog days of August. Hot, gritty, rift with boring burgers. Chicken masquerading as burnt offering. Over-done steaks. Our heart and soul cries out for something different. A little exotic. A culinary creation that has your taste … Continue reading
CHICKEN WITH MUSTARD AND RED PEPPER . . . a.k.a. Picnic Chicken . . . POULET GRILLE A LA DIABLE
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My recipe for CHICKEN WITH MUSTARD AND RED PEPPER is a riff on a recipe by Patricia Wells. Her book, THE PARIS COOKBOOK. To read or cook from it is pure delight. I use French Dijon and coarse-grain French Dijon, … Continue reading
CHICKEN LIVER PATE WITH FRESH HERBS
You know when Edith Piaf is singing in your kitchen something wonderful will be cooking on the stove. But first you must wander into the garden and snip a basket of fresh herbs … some sage, a little marjoram and … Continue reading
A SPECTACULAR ONE DISH CREATION . . . BASQUE CHICKEN WITH CHORIZO
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Take some brilliant red peppers, add a red onion, toss in tomatoes and garlic and create alchemy with chicken and chorizo. The combination is rich and welcoming and fills your kitchen the most delicious aroma. This spectacular recipe is one … Continue reading
GORGEOUSLY RICH SILKY SMOOTH CHICKEN LIVER PATE
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There is nothing more divine than a perfectly executed pâté. It is heaven on a plate. You can make a lunch out of it. Serve it before dinner. I have even been known to spread this buttery rich … Continue reading
ROASTED VEGETABLES AND CHICKEN POT PIE
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This is a very different recipe for CHICKEN POT PIE. All the ingredients are roasted before being assembled into the pie. The results are a deep, rich chicken vegetable filling that takes chicken pot pie to new … Continue reading
FRICASSEE OF CHICKEN with LYONNAISE POTATOES
There is a very good reason why we return again and again to the classic dishes like Fricassee of Chicken. This tried and true recipe delivers a rich depth of flavour that has you moping up the very … Continue reading
SICILIAN BRAISED CHICKEN (pollo agrodolce)
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There as many ways of making Pollo Agrodolce as there are good Sicilian cooks. What makes this dish so delicious is the ying and the yang of sweet and sour flavours. You can add almonds or pine nuts, some … Continue reading
CHICKEN SAUTE PROVENCE STYLE … THE CHICKEN YOU’LL EAT ON YOUR WEEK-END IN PROVENCE
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CHICKEN SAUTE PROVENCE STYLE serves four to six (but it is so good count on seconds, so maybe it will just serve four gourmands) This is a recipe that is better cooked in a slow, lingering manner. Put Edith Piaf … Continue reading
