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Stir in the rum. Cook and stir for 2 minutes, scraping up the browned bits from the bottom of the skillet. Stir in the picante sauce and syrup and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Slice the chicken before serving.
Μεθυσμένο κοτόπουλο (methisméno kotópoulo) - drunken chicken - is a dish found with many variations in taverna in Greece and Cyprus. Served as a meze or a main course, the basic recipe consists of chicken breasts, marinated in alcohol (usually ouzo), sautéed, then braised in the marinade.
The dish, which is sometimes known as drunken noodles, is such a comfort: wide rice noodles in a savory sauce with a heat level that can vary from mild to break-a-sweat spicy. ... Maple Rum Glazed ...
The sauce in this creamy balsamic chicken and mushroom skillet recipe strikes the perfect balance of acidity and sweetness. The shallots, garlic and thyme add aroma and flavor to the dish.
How to braise a whole chicken. Braising is a foolproof method to prevent overcooking and drying out your chicken. Preheat the oven to 350°F. Heat one tablespoon of olive oil in a large Dutch oven ...
Drunken Chicken with Chilli Bean Sauce and Cucumber Salad QLD: David & Scott Baking tray Prosciutto Wrapped Chicken with Snow Peas and Mash NSW: Sam & Jillian Wok Chicken Roulade with Glazed Vegetables Through to Showdown SA: Nic & Rocco Griddle pan Grilled Chicken with Mushroom Risotto and White Basil Sauce TAS: Megan & Andy Deep fryer
Pieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. An Italian American dish. [104] Hawaiian haystack: West Idaho and Utah: A sauce with chunks of chicken, poured over steamed rice, and garnished with crispy chow mein noodles and pineapple.
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...