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Cook Recipes Archive For ‘chicken recipe’

Ingredients

1 1/2 pounds boneless, skin free hen breast
1 tbsp extra-virgin olive oil
1/2 tsp dry thyme
2 servings chopped leek, white and light eco-friendly parts only (about 1 large)
1 cup grated Dairy products, divided
5 tbsps all-purpose flour
1 14-ounce can reduced-sodium hen broth
1 cup 1% milk

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Ingredients

2 x pheasants
100g/3½oz unsalted butter
1 carrot, chopped
1 leek, chopped
2 rashers smoked streaky bacon
2 bay leaves
1 onion, chopped
250g/9oz chestnut mushrooms, chopped
4 garlic cloves
small handful fresh thyme leaves, chopped
salt and freshly ground black pepper

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soy sauce chicken recipe chicken tikka kabab recipe Salad Ayam Saus Fresh Mayonnaise تكا دجاج

Ingredients

2 tablespoons olive oil
1 large yellow onion, coarsely chopped
12 small bones, chicken thighs with skin
1 cup dry white wine
4 cloves garlic, minced
1 fennel bulb, cut, cored and sliced
4 sprigs of thyme
2 cups apple cider
3 Granny Smith apples, cored and sliced
4 bay leaves
Salt and pepper to taste
Generous pinch of saffron (optional)

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Ingredients

Olive oil
2 cans cream of chicken soup (do not dilute)
2 pounds boneless, skinless chicken breasts, cut into one inch pieces
16 oz of sour cream
1 large onion, chopped
8 oz can chopped green chilies
Pepper Jack cheese ½ pound (2 cups)
1 cup of your favorite salsa Mexican
½ pound cheddar cheese, grated (2 cups)

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carrot soup CARROT SOUP RECIPES swiss vegetable soup book about carrots cazuela recipe cooking

Ingredients

2 Pounds Chicken – diced
Basil 1/2 cup – finely chopped
1 stick unsalted butter – melted
3 large tomatoes – finely chopped
1 cup parsley – chopped
Filo dough 1 pound
3 tablespoons olive oil
3 large onions – chopped
2 cloves garlic – minced
3 sprigs thyme
Salt and pepper – to taste
1 cup water

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Ingredients

Wings:
Soy sauce 1 / 2 cup
3 pounds chicken wings, cut at the joints, wing tips discarded
1 / 2 cup Italian-style salad dressing
Sauce:
1 teaspoon soy sauce
Butter 1 / 4 cup
1 / 4 cup chili sauce, or to taste

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Coq au vinA classic French dish, Coq au Vin originated in Burgundy but we have used our lush and generous Cabernet Franc grown on our Yountville Estate in this recipe. The cherry and sweet raspberry flavors of the wine pair perfectly with this hearty dish ideal for this time of year. Better yet, the recipe is easy to make but remember that a half bottle of Cab Franc goes into the dish so you might want to pickup 2 bottles in our online store.

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chicken baget

These little hens are big on flavor – why hold back when it comes to rosemary, garlic and thyme? But, easy on the cook! Just tuck in the herbs, baste the hens with a bit of raspberry-Merlot  glaze and into the oven they go! They’re absolutely delcious with our velvety, fruit-driven Napa Valley Merlot. Bon apétit!

Ingredients

4 Cornish hens
Salt and pepper to taste
8 whole cloves garlic
8 rosemary sprigs
8 thyme sprigs

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As the days get warmer and longer it makes a nice change to enjoy some lighter fare. Colleen’s new recipe brings together a delicious melange of your favorite flavors – the zesty lemon makes a great counterpoint to the rich, buttery olives. Add in some garlic, licorice-like fennel and woodsy rosemary and you have a real treat! It makes a beautiful presentation when company’s coming, but it’s low-impact enough for a Tuesday night, too. Just a quick marinade and sauté and the oven does the rest. With a glass of our crisp, fruit-driven Estate Chardonnay, any day becomes an occasion. Cheers!

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baked chicken in lemon fennel and Olives

This risotto combines two summer favorites – seasonal vegetables and grilled chicken. It’s a flavorful dish bringing together the tanginess of fresh lemon with the creaminess of risotto. Enjoy!

Lemon Risotto with Grilled Chicken and Summer Vegetables

Chardonnay bottleIngredients:


3 lbs. chicken breasts, boneless, skinless
Assorted summer vegetables (squash, sweet peas, carrots, mushrooms, brocolli, tomatoes)
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
2 cups Arborio rice
1 cup Goosecross Chardonnay
5 tablespoons fresh lemon juice
3 tablespoons grated lemon peel
4 cups homemade or canned chicken broth
2 tablespoons butter
2/3 cup parmesan cheese, freshly grated
Salt and pepper
2 tbsp. chopped Italian parsley