Hungarian Chicken (Sarah Leah Chase)
4 oz salt pork, cut into fine dice 2 large onions, cut into thin cresent slivers 1 large red bell pepper, diced 2 heaping T Hungarian paprika 1 T tomato paste 1 cup chicken broth 1/2 cup celery leaves, coursely chopped 5 whole chicken breasts, halved 1/4 cup flour 1 cup sour cream salt to […]
Chicken Pot Pie
Serves 6 to 8. Published May 1, 1996 in Cooks Illustrated. You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be sautéed along with the celery and carrots, and blanched pearl onions can stand in for the onion. If you don’t […]
Jerk chicken (from nytimes)
Time: About 1 1/2 hours, plus at least 12 hours’ marinating 2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs 1 large bunch scallions (about 8), white and green parts 2 shallots, peeled and halved 4 to 6 Scotch bonnet chili peppers, stems removed, or […]
Chicken fajitas
The chicken and vegetables in these fajitas are only mildly spicy. For more heat, include the jalapeño seeds and ribs when mincing. When you head outside to grill, bring along a clean kitchen towel or a large piece of foil in which to wrap the tortillas and keep them warm as they come off the […]