105 recipes
Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.
Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.
No need to simmer for hours to create a flavorful homemade chicken broth.
Italian spaghetti sauce with three meats: beef, pork, and chicken simmered in tomato paste and Italian tomatoes with meatballs. A slow-cooked Sunday gravy that freezes well.
Spanish clay pot chicken with ham, eggplant, zucchini, peppers, and tomatoes braised in wine. A rustic Mediterranean one-pot meal cooked from a cold oven start for tender, falling-off-the-bone results.
Chicken pieces browned in ghee and simmered in coconut milk with cinnamon, cardamom, mace, curry powder, tomatoes, apples, and cream. A richly spiced, aromatic Indian chicken curry that feeds six.
This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.
White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.
So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.