All Recipes By Country

  • Roast Cornish Hens with Panzanella Stuffing

    Roast Cornish Hens with Panzanella Stuffing

    When the hens are done, transfer them to a plate and leave to rest in a warm spot for about 10 minutes. Pour off the fat from the roasting pan and add any accumulated juices from the hens. Cut the hens in half and serve with the stuffing and the pan juices...

  • Chicken with Pungent Sauce

    Chicken with Pungent Sauce

    the sauce and return to the skillet. Place the chicken in the sauce. Cover and cook over a low flame for 5 minutes. Uncover and add the walnuts and pineapple. Cook just long enough to heat through...



  • Cassoulet with Chicken and White Beans

    Cassoulet with Chicken and White Beans

    Place the bread crumbs in a bowl and rub the butter or margarine into them. Sprinkle over the beans, cover, and bake for 15 minutes. Uncover the casserole and bake an additional 15 minutes...

  • Chicken Cassoulet

    Chicken Cassoulet

    third of the beans, all of the chicken, and all of the sausage. Cover with remaining bean mixture. Bake, covered, in a preheated 350° oven for 40-45 minutes, or till chicken is tender and no pink remains, and beans are heated through...

  • Bastilla with Sauce Marrakech

    Bastilla with Sauce Marrakech

    Heat 1 cup of remaining stock/spice mix to boil. Thicken with approximately 1-teaspoon cornstarch. (Place cornstarch in small bowl, dissolve in 2 Tablespoons cold water and stir into boiling stock, whisking constantly...

  • Chicken Rouladen

    Chicken Rouladen

    Stir tomato paste and basil into skillet. Stir together cornstarch and water; stir into skillet. Cook and stir till thickened and bubbly. Cook and stir for 1-2 minutes more...



  • Braised Chicken Thighs with Olives and Basil

    Braised Chicken Thighs with Olives and Basil

    tomatoes, olives, the remaining 1/2 teaspoon salt, and the chicken, skin-side up, with any accumulated juices. Cover and simmer until the chicken is just done, 20 to 25 minutes. Push the chicken to the side of the pan and then mash the...

  • Hearty Coq au Vin

    Hearty Coq au Vin

    Add chicken broth, wine, tomato paste, chopped tomato, 1 tablespoon parsley, tarragon, and bay leaf. Return chicken pieces to Dutch oven; bring to boiling. Cover and bake in a preheated...

  • Chicken Goulashe

    Chicken Goulashe

    for 30 seconds. Stir in the broth, tomatoes, the remaining 1 1/4 teaspoons salt, the thyme, and the bay leaf. Add the chicken and bring to a simmer. Reduce the heat and simmer, partially covered, until the chicken is done...

  • Chicken Cordon blue Meatloaf

    Chicken Cordon blue Meatloaf

    Mix the ground chicken, and next 5 ingredients well in a large mixing bowl. Add 1/2 of the chicken mixture to a loaf pan. Add a little soup on top. Place the ham & cheese on top of the soup and chicken....

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