How To make Chicken In a Pungent Sauce Modern Version
2 ea 2-lb broilers
8 ea Slices bacon
2 c Seedless grapes
2 tb Parsley
chopped fine
1 ea Mint sprig OR
1 1/2 ts Dried Mint
1/2 ts Pepper
1 t Salt
1/2 ts Saffron :
(Powdered)
2 c Chicken broth*
*Made from necks, gizzards, and livers Fry the bacon until crisp in a large iron frying pan. Remove from the pan, drain on paper toweling, break into small pieces and set aside. Brown slowly in the bacon fat the broilers which have been quartered, necks removed. When nicely browned, transfer the chicken to a large earthenware casserole and keep warm. Crush together 1 tablespoon chopped parsley, the dried powdered mint or leaves of fresh mint chopped fine, the salt, freshly ground pepper and saffron. Sprinkle over the chicken. Add to the brown residue in the frying pan the chicken broth. Bring to a boil, stir well and pour over the chicken. Place the casserole on a flame tamer over low heat, cover tightly and cook gently until the chicken is tender, or for about 3O minutes. Drain off most of the juice into a small saucepan and reduce to a syrupy consistency by boiling rapidly, for about 5 minutes. Pour back over the chicken, sprinkle with another tablespoon of chopped parsley and the pieces of bacon, and add the grapes. A macedoine of cooked chopped carrots, string beans, lima beans and peas, well buttered, would be good with this dish. Source: The Pepperidge Farm Cookbook
How To make Chicken In a Pungent Sauce Modern Version's Videos
14 Copycat Condiment Recipes | Homemade Ketchup, Mustard, Mayo & More!
Hello Food Wishers! Chef John’s Corporate Overlords here with 14 ways to make some of your favorite condiments at home! Should you make your own Homemade Ketchup? Probably not, but curiosity killed the cat, so Chef John will show you how to make it taste like a certain famous brand! Make homemade Sriracha, Dijon-style Mustard, Homemade Mayonnaise, and more with Chef John's foolproof methods. Whether you want to make Buffalo Chicken Wing Sauce or your own Blue Cheese Dressing to go with it, Chef John has the perfect copycat condiment recipe for you!
Homemade Ketchup That Tastes Like a Famous Brand:
How to Make Dijon-Style Mustard:
All-American Barbecue Sauce:
Sriracha:
Honey Mustard Sauce:
Chef John's Ultimate Ranch Dressing:
Homemade Mayonnaise:
Real Aioli:
Fire-Roasted Tomato Salsa:
Homemade Sour Cream:
Thai-Style Sweet Chili Sauce:
Blue Cheese Dressing:
Buffalo Chicken Wing Sauce:
Prepared Hot Horseradish:
00:00:00 Copycat Ketchup
00:04:59 How to Make Dijon-Style Mustard
00:11:19 All-American Barbecue Sauce
00:15:31 Sriracha
00:21:27 Honey Mustard Sauce
00:22:49 Chef John's Ultimate Ranch Dressing
00:26:49 Homemade Mayonnaise
00:30:13 Real Aioli
00:37:09 Fire-Roasted Tomato Salsa
00:42:55 Homemade Sour Cream
00:46:28 Thai-Style Sweet Chili Sauce
00:53:24 Blue Cheese Dressing
00:57:58 Buffalo Chicken Wing Sauce
01:00:19 Prepared Hot Horseradish
How To Make Kung Pao Chicken With Steven Chu
Steven Chu is back from Ekiben in Baltimore to share his recipe for Kung Pao chicken. Known as a great Chinese American menu option, there’s lots of technique required, and Steven is here to walk you through each step.
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This Is One Of My Top 3 Favorite Chicken Recipes
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Chicken Cacciatore Recipe:
4 chicken legs (thigh and drumstick)
1/3 cup extra virgin olive oil
7 cloves of smashed garlic
3 bell peppers mixed colors
1/2 cup black olives
1 1/2 cups chicken stock
1 28 oz can San Marzano Tomatoes
1 cup Chianti Classico (sub for pinot noir)
2 tsp balsamic vinegar
6-8 oz Crimini mushrooms
1 medium yellow onion
7 sprigs of fresh thyme
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and pepper to taste
Finely with olive oil, fried capers, and sliced parsley
Fregola Pasta Recipe:
10 oz fregola or another pasta of choice
3 tbsp olive oil
2-3 tbsp unsalted butter
1 1/2 cups salted pasta water
salt to taste
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HOW TO MAKE BUTTER CHICKEN | BRITISH INDIAN RESTAURANT CLASSIC | CREAMY | SPICY | BUTTERY | RECIPE
INGREDIENTS:
1 KG CHICKEN THIGHS
CHICKEN MARINADE:
1 TSP TURMERIC POWDER
2 TSP KASMIRI CHILLI POWDER
0.5 JUICE OF A LEMON
2 TBS VEGETABLE OIL
2 TBS FULL FAT YOGURT
MAKHANI GRAVY
0.5 CUP VEGETABLE OIL
1 ONION
1 1/2 TBS GINGER
3 TBS GARLIC
3 TBS TOMATO PUREE
1 KG VINE RIPE TOMATO
6 GREEN CHILLI
WATER
HANDFUL CORIANDER
SPICE FOR THE MAKHANI GRAVY:
2 TSP WHOLE CUMIN
2 TSP WHOLE CORIANDER
2 TSP TURMERIC POWDER
2 TSP CURRY POWDER
2 TSP KASHMIRI CHILLI POWDER
1 TSP GARAM MASSALA
2 TSP KASOORI METHI
2 TSP SALT
FINAL DISH:
2 TBS OIL
40 GRAM BUTTER
4 TBS GROUND ALMOND POWDER
4 TBS SUGAR
3 TBS YOGURT
500 ML MAKHANI GRAVY
GARNISH WITH 120 GRAM OF BATTER LAST MINUTE
GARNISH WITH FRESH CORIANDER AND TOASTED NUTS AND ENJOY!!!
how to make base gravy
simplified base gravy
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BEST Garlic & Rosemary Chicken Dinner Recipe!
Herby buttery chicken with an easy pasta side- this is a quick dinner all about simple flavours, using a handful of ingredients delivering a superb , fuss-free supper in under half an hour! Get the recipe here:
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Honey Garlic Chicken Wings - Best Chicken Wings Recipe
Deliciously baked honey garlic chicken wings, so flavorful. These honey garlic chicken wings are crispy baked in a flavorful honey garlic sauce. These wings make a great appetizer.
INGREDIENTS
3 to 3 1/2 lbs chicken wings
2 Tbs olive oil
Salt and pepper to your taste ( i used about 1 and 1/2 tsp salt and 1/4 tsp black pepper)
1 and 1/2 tsp garlic powder
1 and 1/2 tsp onion powder
1 tsp paprika
3/4 cup chicken broth
1/2 cup honey
1/4 cup soy sauce
2 Tbs rice vinegar
1 Tbs sesame oil
4 cloves garlic, minced
1/2 Tbs ginger , minced
1/4 tsp red pepper flakes
1 Tbs corn starch
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