Seared Tea-Rubbed Chicken breasts with Celery Sauté
This dish features lemon-spiked sautéed celery, whose flavor really complements that of the rub-flavored chicken breast.
Chicken with Bell Pepper and Onion Confit
In this Basque-inspired dish, a bell pepper mixture is slow-cooked to produce and unusual - and flavorful - confit.
Pulled Chicken in a White Sauce
Slowly cooked chicken served in a white sauce with pearl onions, button mushrooms, heart shaped croutons over a bed of lentils.
Shallot-Soy Marinated Chicken Breast
Marinated in Soy-Sauce vinaigrette with grainy mustard resulting in a deliciously moist roasted chicken breast served on a bed of melted Napa Cabbage.
Chicken Stuffed with Prosciutto, Spinach and Boursin
Served with a white wine Boursin Sauce over penne pasta with sun-dried tomatoes, garlic, fresh basil and grated parmesan. (Side Salad)
Chicken with Leafy Greens and Lemon
The Greek diet: 311 cal, 12 gm fat, 2.5 gm saturated fat, 15 gm cark, 3.5 gm fiber. Served with lime-scented rice.
Chicken Kung Pao
A salute to Chef Somchet, one of my teachers in cooking school. Served with jasmine rice and fried mixed vegetables.
Duck Breast, Calvados Demi-Glace Sauce and Sautéed Salsifis
Tender duck breast with Calvados-flambéed-glazed apples and sautéed salsifis.
Persian Roasted Chicken with Dried Cherry-Saffron Rice
Raisins, dates or pecans can be substituted for the Dried Cherry in this buttery, exotically fragrant rice dish.
Smoked Duck Salad with Citrus Fruits
Sautéed smoked duck breast over mixed greens with a citrus vinaigrette.
Green Curry Chicken with Coconut Milk
A recipe that I brought back from one of my trips to Thailand. Simple, tasty and colorful. Served with jasmine rice.
Turkey Osso-Bucco
A departure from veal Osso-Bucco, and another way to enjoy the "bird" while waiting for Thankgiving. Served with vegetables "spaghettis".
Braised Chicken with Mushrooms and Roasted Pepper-Lemongrass Sambal
The Asian version of the French Classic Coq-au-Vin (Rooster). The kind of dish that perfume the house with wonderful smells.
Crazy Chicken-Rice Noodle Stir-Fry
Why "crazy"? Because the spiciness leaves you goofy with delight. It is full of tempting flavors.
Wok-Stirred Curry-Ginger Chicken with Zucchini
This dish featuring crispy zucchini really shines and with its vivid golden colors looks beautiful. Serve with a platter of rice.
Fricassee de Lapin a l'Ancienne
Never tried rabbit? Start with this recipe and enjoy cuts of rabbit cooked and served with a light white sauce and served with mushrooms, pearl onions and croutons.
Tajine of Chicken with Candied Lemon and Green Olives
A modern and light approach to Moroccan cuisine. Served with a salad of roasted red and green peppers, and couscous or polenta.
Portuguese Chicken
Cooked with a tasty chunky tomato sauce and served with crispy potato balls.
Coq au Vin á la Bourguignone
A staple dish in Burgundy. Simmered on top of the stove and served with lardoons, mushrooms, pearl onions over a bed of egg noodles.
Mascarpone-Stuffed Chicken with Spring Herb Salad
First, the chicken enjoys a nice herbed-mascarpone under-skin rub. Then, you enjoy it straight out of the oven or served at room temperature with a spring herb salad.
Circassian Chicken
This cool Turkish chicken salad in a creamy walnut sauce is drizzled with red pepper oil.
Chicken Sauce Chasseur
Chasseur = Hunter. Sautéed chicken served with a hearty and flavorful sauce over spinach or saffron pasta.
Duck Magret with Green Pepper and Cognac Sauce
Coarsely ground green pepper in generous quantity is the secret of the success of this appealing dish. Served with braised red cabbage and roasted turnips.
Roasted Squab with Morel and Madeira Sauce
Be adventurous! Squab is a lean meat which marries well with a rich morel and Madeira sauce and a duo of vegetable purée.
Rosemary-Thyme Chicken
Whole roasted chicken covered with fresh herbs and chicken jus served with oven-roasted garlic-potatoes.TOP
