Heat
the chicken in a small pan over low heat.
Not exact matches
Somewhere between the
chicken soup and the butter - bleeding pie, I'd made peace with the God of pots and
pans — not because God wanted to meet me
in the kitchen, but because God wanted to meet me everywhere,
in all things, big or
small.
Chicken: In a small pan over medium / high heat cook the defrosted «chicken» with 1tbsp oli
Chicken:
In a
small pan over medium / high heat cook the defrosted «
chicken» with 1tbsp oli
chicken» with 1tbsp olive oil.
Place the
chicken and marinade
in the center of a
small roasting
pan and pour
in the broth mixture.
Sometimes you just can't find
small chicken breasts, if you use
chicken breasts that are considerably larger than thighs, place them
in the oven ten minutes before adding thighs to the broiler
pan.
Reserve 2 - 3 tablespoons of marinade
in a
small glass jar... pour remaining marinade over
chicken pieces
in a large zipper bag, glass dish or non reactive
pan.
I've used a
small piece of
chicken breast meat,
pan fry lightly
in a little oil
in the saucepan, seasoned with salt and black pepper, cook until the
chicken is done.
Instead, heat about 1/3 cup water,
chicken or veg stock
in a
small sauce
pan (medium to medium high heat) and once you see some
small bubbles,, whisk
in cornstarch, flour, or arrowroot until dissolved (don't let it come to a full boil).
Chicken tortillas: Take two small wholemeal flour tortillas, place one in a large frying pan and top it with sliced cooked chicken (supermarket kind is good but leftover roast chicken is ideal), 5 chopped cherry tomatoes and a small handful of shredded
Chicken tortillas: Take two
small wholemeal flour tortillas, place one
in a large frying
pan and top it with sliced cooked
chicken (supermarket kind is good but leftover roast chicken is ideal), 5 chopped cherry tomatoes and a small handful of shredded
chicken (supermarket kind is good but leftover roast
chicken is ideal), 5 chopped cherry tomatoes and a small handful of shredded
chicken is ideal), 5 chopped cherry tomatoes and a
small handful of shredded cheese.
Ingredients 1T butter 1/8 (15g)
small onion, chopped 1/6 (8g) celery stalk, chopped 5 - 6 (45g) broccoli pieces 1cup
chicken stock 2T (30g) heavy cream salt and fresh ground pepper to taste Directions melt butter
in a
pan.
1) Cut the
chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3)
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated
chicken strips until cooked through, the remove the
chicken from the
pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from
pan once cooked, then slice into
small strips 5)
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add
in strips of fried egg, chicken, stir well and then serv
in strips of fried egg,
chicken, stir well and then serve.
Nope i just cut the sweet potato into very
small pieces and mix it with the raw
chicken meat — because the sweet potato is already very
small, it gets cooked
in the frying
pan as the patties are fried.
While the
chicken is baking,
in a
small sauce
pan mix together 1 cup of the remaining pesto along with crushed tomatoes and salt / pepper.
While the
chicken is cooking,
in a separate
pan, add a
small amount of coconut oil and add the vegetables.
In a
small sauce
pan, add the tomato sauce, tomato paste, sun - dried tomato oil and
chicken stock and bring to a simmer.
In a
small frying
pan, brown the
chicken pieces over medium heat.
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1
small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2
small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh
chicken stock2 confit duck legs (tinned or
in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted
in a
pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours
in enough cold water to cover by about 15 cm (see make ahead).
In a large roasting
pan add a
small wire trivet to cook the
chicken on.
Heat a tablespoon of canola oil
in a wok or other large, deep cooking
pan, and add a pound of boneless, skinless
chicken breast, cut into
small chunks.
Take a large glass baking
pan and put a
small amount of Marinara sauce
in the bottom so the
chicken doesn't stick.
I cut a very large
chicken breasts into
smaller cubes and put them
in an olive oil coated
pan.
Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2
small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups
chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter
in a large, heavy
pan set over medium - high heat.