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February 2019

Lemon Chicken Recipes

Cookie Bouquet Recipes

Persimmon cookie bouquet 1

Persimmon cookie bouquet 1 Recipe
1 c. sugar 1/2 c. shortening (butter or margarine work too) 1 egg 1 c. persimmon pulp mi ed with 1 t....

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Provencial Chicken CP Recipe

Provencial Chicken CP recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Provencial Chicken CP recipe  PDF



1 broiler fryer
3 sl bacon diced
2 tablespoons butter
2 tablespoons olive oil
1 carrot peel/grate
4 shallots chopped
3 tablespoons brandy or cognac
2 tomatoes peel/chop
2/3 cup dry red wine
1/4 teaspoon marjoram
tarragon to taste basil to taste salt and pepper to taste
About 3 to 3 1/2 lbs, cut in pieces. SERVE WITH RICE OR RISSOTO AS A SIDE DISH Wash chicken pieces. Pat dry with paper towels. Using a large frying pan, brown bacon until crisp. Remove from pan. Pour off drippings. Add butter and oil to frying pan. Saute` carrot and shallots until limp. Push to sides of pan. Add chicken pieces and saute` until brown. Pour in brandy and ignite. When flames die, transfer chicken and vegetables to crokery pot. Add tomatoes, wine, herbs, bacon, salt and pepper. Cover. Cook on LOW 8 hours. Remove cover. Skim off fat. Cook juices down until reduced by half. Makes 6 servings. NOTE: This country style chicken entree interwines the influence of Spanish, French and Italian cuisines. Rice pilaff or rissoto makes a good side dish. SOURCE: E tra Special Crockery Pot Recipes

Provencial Chicken CP recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
543 people have voted
Last Reviewed on 2019-02-23



Saturday, Feb 23 2019 Download & Print Provencial Chicken CP recipe  PDF   Lemon Chicken recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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