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03/09/2009
Pan-Roasted Chicken with Madeira Sauce
Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat.
Issue #119
12/05/2005
Stuffed Bresse Chicken with Asparagus
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Issue #75
03/02/2007
Chicken Skewers
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
04/21/2011
Avgolemono (Greek Lemon Chicken Soup)
The key to this easy avgolemono recipe (Greek lemon chicken soup) is to use a blender for the egg-lemon sauce.
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