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Welcome to Dining With the Stars, a series where we sit down with celebrities and chefs to discuss all things food. Grab a seat at our table to find out their favorite restaurants, dream dinner ...
This classic Provençal braise combines fresh artichoke hearts with aromatic vegetables, herbs and white wine. In our version, we sear chicken thighs on the stovetop, then finish cooking them in ...
Brine the chicken: This recipe utilizes a technique known as dry brining, where the chicken is seasoned generously with salt and left in the refrigerator overnight. This way, the salt slowly ...
Coq au vin (/ ˌ k ɒ k oʊ ˈ v æ̃ /; [1] French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.A red Burgundy wine is typically used, [2] though many regions of France make variants using local wines, such as coq au vin jaune (), coq au riesling (), coq au pourpre or coq au violet (Beaujolais nouveau), and ...
Company's Coming is a popular line of cookbooks that has sold over 30 million copies since 1981. The series is produced by Company's Coming Publishing Limited based in British Columbia , and distributed from Edmonton , Alberta .
Coronation chicken or Poulet Reine Elizabeth [1] is an English dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots (or sultanas). [2] Some modern variations also incorporate cinnamon.