The pureed mixture gets transferred back to the pan, and is
covered in chicken stock, the remaining chickpeas, bacon, a little bit of dried rosemary, salt and the ingredient responsible for creating that hearty, depth of flavor — a parmesan cheese rind.
Not exact matches
- Next, add
in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add
in the
chicken stock and stir to combine, then push the sliced potatoes down into the
stock / onion mixture as much as possible to allow them to cook evenly;
cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.
Reheat by dousing the casserole with 1/2 cup
chicken stock then putting it
in preheated 375 degree F oven, loosely
covered, for 20 minutes.
Once the venison is cooked through add
in the rest of the ingredients - making sure to
cover the meat and rice with the water and
chicken stock - adding more if necessary.
3 Tablespoons (or more) vegetable oil 1
chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup
chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour
in a
covered jar; shake hard before pouring into the sauce.
Place
in a large
stock pot with remaining
chicken ingredients and
cover by an inch or so with cold water.
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1
chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup
chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour
in a
covered jar; shake hard before pouring into the sauce.
Place the quinoa
in a small
stock pot and
cover with 2 cups water or
chicken stock.
Combine the
chicken, carrot, celery, salt and onion
in a large
stock pot, adding cold water until
covered.
Since then, I've made this soup so frequently, the recipe is burned
in my brain — good thing, too, because my sole print copy documenting my experiments is wrinkly with
chicken stock stains and
covered with fading, smudgy pencil scribbles.
Put them
in the roasting pan along with any carving juices and a little bit of turkey or
chicken stock and
cover it really well with foil so it doesn't leak.
In a large covered pan, slowly poach chicken breasts in chicken stock, sherry and bay leaf for 15 — 20 minutes depending on siz
In a large
covered pan, slowly poach
chicken breasts
in chicken stock, sherry and bay leaf for 15 — 20 minutes depending on siz
in chicken stock, sherry and bay leaf for 15 — 20 minutes depending on size.
While the wine cooks off,
in a large pot, add the
chicken stock, plus enough water to
cover the noodles, and bring to a boil.
Place
chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat,
cover and simmer anywhere from 1 - 6 hours Remove whole
chicken with a slotted spoon Remove
chicken meat from the carcass and reserve Strain the
stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place
stock in a jar or
covered container
in your refrigerator
Serves 6 300g fresh borlotti beans, or 200g dried beans soaked
in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre
chicken or vegetable
stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and
cover with cold water.
Pour
in enough of the
chicken stock to
cover vegetables.
Put the
chicken in a saucepan and
cover with water or
stock.
In the large pot,
cover the broccoli with well - seasoned homemade
chicken stock, and add two medium - size peeled potatoes, quartered.