Chicken fingers/38 recipes

Creamy Tomato Bisque with Lump Crabmeat and Basil recipe

Hasenpfeffer recipe

Lamb Stew with Chestnuts and Pomegranates recipe

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

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I used two cups of chicken broth, and 1 cup of water, still nice!

This is creamy, hot and perfect to serve with noodles or grilled meats.