Recipe from “Fine Cooking.” You can refrigerate the leftovers for up to 4 days. Store the chicken, pan juice and citrus wedges separately. 1/4 cup extra-virgin olive oil 2 4-pound whole chickens, each cut into 6 pieces (4 breasts with rib bones, 4 leg-thigh pieces, 4 wings) 4 large lemons 2 large oranges 8 medium … Continue Reading →
This Tomato Olive Relish seasoned with capers, basil and rosemary adds a burst of color and layers of flavor to a simple grilled entree. This recipe is quite practical for summertime entertaining since it can be doubled or tripled easily when you are having a crowd. From Betty Rosbottom of Tribune Media Services. 1/2 cup … Continue Reading →
Using a good quality olive oil and balsamic vinegar can really make an ordinary chicken breast a fancy feast. Many markets have olive oil and vinegar vendors, such as Bill Randall with The Olive Grove in Farmington Hills who sells at the Auburn Hills and Farmington Hills markets. This recipe from The Olive Grove is … Continue Reading →
Combine fresh, locally grown berries with herbs and citrus for a great summer soup. From “Homegrown Pure & Simple” by Michel Nischan. 1 cup local honey 1 cup fresh lemon juice 2 tablespoons grated lemon zest 1 cinnamon stick 4 to 5 teaspoons seeded, finely minced jalapeno or other fresh chili 1/4 cup thinly sliced … Continue Reading →
3 tablespoons unsalted butter 2 tablespoons oil 3 boneless, skinless chicken breast halves, about 6 ounces each 2 medium shallots, finely chopped 1/2 cup white wine 1 cup chicken stock 2 medium cloves garlic, minced 3/4 cup whipping cream or creme fraiche 3 tablespoons whole grain Dijon mustard 1 tablespoon finely chopped fresh tarragon or … Continue Reading →
From “Come Cook with Me” by Dorothy Zehnder 7 ounces boneless chicken breast (with skin), cut in 2-3 pieces (1 generous serving) 2 tablespoons butter or margarine or olive oil Parmesan cheese Fresh lemon juice Chopped fresh parsley (optional) Sliced lemon (optional) Breading: 1 cup flour 1 cup fine dry Italian bread crumbs 2 tablespoons … Continue Reading →
From Joseph Erdos, who shares his passion for food on his blog, Gastronomer’s Guide. 3 split chicken breasts Olive oil Fine sea salt Freshly ground black pepper Poultry seasoning 3 cups chicken stock 4 tablespoons butter 1 medium yellow onion, chopped 1/4 cup all-purpose flour 1/4 cup heavy cream 1 pound pearl onions, peeled and … Continue Reading →
1 lemon 1/2 cup reduced-sodium chicken broth 3 tablespoons reduced-sodium soy sauce 2 teaspoons cornstarch 1 tablespoon canola oil 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces 10 ounces mushrooms, halved or quartered 1 cup diagonally sliced carrots ( 1/4-inch thick) 2 cups snow peas (6 ounces), stems and strings removed … Continue Reading →
Meat and crispy skin reserved from a 5-7 pound roasted chicken, chopped or shredded into bite-sized pieces (use your favorite recipe or buy precooked rotisserie chicken) 11-12 cups chicken stock (use your favorite recipe, or see note below) 5 tablespoons olive oil 2 large onions, chopped 4 large carrots, chopped 2 1/2 pounds new potatoes, … Continue Reading →
2 tablespoons olive oil 1/4 teaspoon pepper 4 bone-in, chicken breasts (or boneless, skinless) 1 onion, chopped 1 red bell pepper, seeded and diced 1 jalapeno, seeded and diced 2 garlic cloves, minced 1 cup fat-free chicken broth 1/3 cup orange juice Zest of 1 orange 2 teaspoons honey 1/2 teaspoon cinnamon 1/4 teaspoon cloves, … Continue Reading →