Off heat, stir in lemon juice and
any accumulated chicken juices.
Not exact matches
Return sausage,
chicken, and
accumulated juices to the pot.
Stir in the lentils, and place the
chicken and any
accumulated juices over the lentils.
Put
chicken and
accumulated juices back in the skillet and heat through.
RETURN the
chicken and any
accumulated juices from the plate to the skillet and return to a simmer.
Add
chicken along with any
juices accumulated on plate and briskly simmer, partially covered, until
chicken is cooked through, 15 to 20 minutes.
Add the
chicken breasts and any
accumulated juices.
Add the reserved
chicken (and any
accumulated juices) to the pan, along with scallions.
Add
chicken and any
accumulated juices back to dutch oven and stir to to coat in roux / vegetable mix.
Stir in sausage and return
chicken to pot along with any
accumulated juices.
Return the
chicken (and any
accumulated juices) and bacon to the pan.
Add the
chicken stock, thyme, bay leaves, and
chicken with any
accumulated juices back to the Dutch oven.
Return
chicken thighs, with any
accumulated juices, to pot and add
chicken wings.
Bring to a light simmer, season with salt and pepper, then add the browned
chicken pieces,
accumulated juices in the dish, cardamom pods, cinnamon stick and bay leaves.
Add the
chicken stock, the sausage (along with any
accumulated juices), the tomatoes (squeezing the whole tomatoes between your fingers to break them up) and the herbes de Provence.
Return
chicken to pan, including any
accumulated juices, and add HERDEZ ® Traditional Chipotle Mexican Cooking Sauce.
Return
chicken and any
accumulated juices to skillet and sprinkle with 2 Tbsp.
Return
chicken and any
accumulated juices to pot.
Add
chicken stock and reserved beef along with any
accumulated juices to pan.
Add
chicken stock and reserved beef along with any
accumulated juices to pot.
When the veggies are softened, they, along with all the
accumulated juice, butter, and some
chicken stock are poured on top of the dry bread and tossed together.
Make It Now: In a large saucepan, combine
chicken and any
accumulated juices, coconut milk mixture and dried basil.
Return
chicken, with any
juices accumulated on plate, to skillet.
Stir in the warm cream and the browned
chicken with any
juices that have
accumulated on the plate.
Distribute the peaches evenly across the top of the
chicken and drizzle with any
accumulated peach
juices.
Reduce the heat to medium - low and add the browned
chicken and any
accumulated juices, submerging the pieces into the liquid.