Chicken has a number of different cuts, from wings to thigh and breast meat. A great source of lean protein it is one of the most versatile meats around. Whether fried in peppery seasoning, or packed with sage and onion for a traditional family roast dinner, chicken is a staple item in many dishes. Able to soak up flavours readily, it is superb in curries, comforting when boiled with parsnips and potatoes in warm vegetable stews, and delicious when simmered with pearl barley and seasoning for a nutritious soup.
Ingredients: 1 lb chicken breasts or thighs, boneless & skinless, cut into 1 inch pieces 1 onion, diced 1 red bell pepper, cut in 1 inch dice 1-2 T oil 1 T minced...
Ingredients: 1 kilogram or more than 2 libras of chicken. 3/4 cup sweet style tomato sauce 2 pieces bay leaves 1/4 cup sweet pickle relish 2 tablepsoons white ...
Ingredients: 1.2 kilogram or 2.5 libras, chicken legs, cut up to serving sizes, washed several times and then thoroughly drained is our lead character. 8 gloves...
Ingredients: 4 organic chicken breasts - skin and bone on 1 medium potato per person fresh or dry thyme 8 tablespoons white wine a selection of pitted olives - us...
Ingredients: 1) For Sweet Corn Chicken Soup : Skinless Boneless Chicken breasts sliced and diced into very small cubes : 1 cup Sweet Corn Cream Style : 1 can Corn ...
