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Roast Chicken. The perfect centerpiece to any holiday dinner, the steps to make this chicken are simple: You season the bird (just salt & pepper!), then roast it at high heat until the skin is ...
Preheat the oven to 350°. Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Add half of the chicken along with the backbone and neck and cook ...
Booyah (stew) Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick stew, believed to have originated in Belgium, and brought to northwestern Wisconsin by Walloons, it is now made throughout the Upper Midwestern United States. [1] Booyah can require up to two days and multiple cooks to prepare; it is cooked in specially designed ...
Orange chicken. White cut chicken is a type of siu mei. Unlike most other meats in the siu mei category, this particular dish is not roasted; it is cooked in water or broth. Afritada – Filipino meat and vegetable stew. Airline chicken – Boneless chicken breast with drumette. Adobo – Iberian culinary style.
A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne. [4][5][6] "Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared with wine or with a mushroom and onion garnish. [7][8][9] It is probably not a regional recipe from Burgundy. [10][5] When ...
Directions. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Stir the chicken, broth, picante sauce, garlic, cumin, beans ...
Preheat the oven to 350°. Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Add half of the chicken along with the backbone and neck and cook over moderately high heat until browned, about 4 minutes per side.
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