results for "chicken"
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
Let this red-cooked chicken sit for 15 minutes before serving to allow the flavors to meld.
The apricots and currants used in this dish add just the right amount of sweetness.
This family recipe from Chiu Chow, China, was given to us by our friend Corinne Trang.
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
True Caribbean flavor and zest comes through in this delectable recipe for wild chicken provided by Executive Chef Angel Mejia of Casa Colonial Beach & Spa in Puerto Plata, Dominican Republic. Served with a homemade Creole sauce and fresh avocado salad, this dish will surprise first-timers with pan-fried plantains, sure to tingle the taste buds of even the most experienced palates.
Does Not Apply
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.