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It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot
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This is a very easy recipe for chicken breasts with Thai basil, fresh ginger, chiles, and seasoning. Serve with Jasmine rice.
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Get Honey Mustard and Red Onion Barbecued Chicken Recipe from Food Network
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Get Sticky Glazed Chicken Thighs in Butter Lettuce Recipe from Food Network
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Chicken breast, snow peas, and rice are stir-fried with teriyaki sauce and topped with roasted cashews in this quick and easy weeknight dish.
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Get Skillet Fried Chicken with Black Pepper Gravy Recipe from Food Network
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Get The Morning After Redeye Gravy Recipe from Food Network
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This version of the soulful soup classic is made with a Polish twist, adding kielbasa to make the soup into a hearty meal for cool-weather evenings.
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Get Okra Shrimp Gumbo Recipe from Food Network
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Get Cast-Iron Skillet Quick Cassoulet Recipe from Food Network
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Get Umbulata Recipe from Food Network
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Enjoy this low-carb and paleo-friendly version of jambalaya without missing out on any of the flavor!