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  • Chicken Chasseur

    Chicken Chasseur

    Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken...

  • Cassoulet-Style Chicken Thighs

    Cassoulet-Style Chicken Thighs

    Add rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds. Add wine, increase heat to high and cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 1 to 2 minutes...

  • Basic Chicken Sauté

    Basic Chicken Sauté

    Cover chicken with plastic wrap and pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow dish; dredge the chicken (discard any leftover flour)...

  • Chicken with Artichokes

    Chicken with Artichokes

    Add chicken to hot wok. Stir-fry for 2-3 minutes, or till no pink remains. Push chicken from center of wok. Stir chicken broth mixture; add to the center of wok. Cook and stir till thickened and bubbly...

  • Chicken Fricassee with Tarragon

    Chicken Fricassee with Tarragon

    Transfer the chicken to a plate; cover with foil to keep warm. Discard tarragon sprigs. Increase heat to medium-high. Simmer the cooking liquid for 2 to 3 minutes to intensify flavor...

  • Pot au Feu of Chicken with Winter Vegetables

    Pot au Feu of Chicken with Winter Vegetables

    Remove the skin from the chicken and slice each breast diagonally  inch thick. Divide the vegetables among 8 shallow bowls. Arrange the chicken over the vegetables and add the hot broth...

  •  Charcoal Grilled Filets Mignons

    Charcoal Grilled Filets Mignons

    to desired doneness, about 6 minutes total for rare (120 degrees on instant-read thermometer; center of steaks is soft and cherry red when cut with tip of paring knife) and let rest 5 minutes...

  • Filet Mignon Steaks with Merlot Sauce and Wild Mushrooms

    Filet Mignon Steaks with Merlot Sauce and Wild Mushrooms

    until lightly brown. Add the Merlot sauce and bring to a simmer. Reduce the liquid by half and in the butter until thoroughly incorporated. Add the parsley just before serving...

  • Grilled Sirloin with a Coffee Bean-Peppercorn Crust

    Grilled Sirloin with a Coffee Bean-Peppercorn Crust

    Cut the remaining clove of garlic in half and rub the cut side over both sides of the steak. Rub oil over the surface and coat with the coffee-peppercorn mixture, pressing it into the meat...

  • Classic Pot au Feu

    Classic Pot au Feu

    Remove the beef, transfer to a serving platter, and slice. Serve the cooking liquid as a first-course soup. Remove the bouquet garni and the wrapped marrow bones. For the entrée, place the sliced beef on warm serving plates with the cooked vegetables...



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