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My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
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This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
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Get Curried Chicken Thighs Recipe from Food Network
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Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
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A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.
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Easy stovetop chicken stew with tomatillo sauce, potatoes, corn, and peppers. Perfect for a late-summer dinner.
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Get Slow-Cooker Acorn Squash Recipe from Food Network
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This recipe is by Mark Bittman and takes 24 hours, largely unattended.. Tell us what you think of it at The New York Times - Dining - Food.
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Get Duck Breast with Peach Chutney and Rainbow Chard with Bacon Recipe from Food Network
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Anthony Bourdain's French onion soup recipe.
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Get Apple and Onion Stuffin' Recipe from Food Network