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Let the meat rest: The vegetables will take a bit more time to cook than the chicken, so let it rest for a few minutes on the cutting board while they finish up in the oven.
Heat the oil in a Dutch oven or large oven-proof pot over medium-high heat. Working in batches if necessary, add the thighs in a single layer and cook on one side until browned, 4 to 6 minutes.
Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min., stirring occasionally. Stir in broth; bring to boil.
Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, boiling, and roasting. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthy than red meat, with lower concentrations of cholesterol and saturated fat. [4]
The chicken here is cooked in the rendered bacon fat, making it tender and juicy, and the luxuriously rich and creamy sauce comes together almost effortlessly by combining broth, cream, and ...
Place the chicken on a plate draped with aluminum foil to keep warm while preparing the sauce. Add the mushrooms to the pan and cook until the mushrooms begin to soften and develop a little color ...
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