00b0F.
Rub the chicken with salt and pepper.
Bring chicken broth to a boil in
s oven safe) brown the chicken thighs until you have plenty
Boil chicken in the water with cardamoms and salt, until soft
aste. Place chicken in a shallow dish and brush with one-third
In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.
y sauce with 3/4 cup cornstarch and coat the chicken. Heat
Preheat oven to 375\u00b0F. Cook potatoes in boiling, salted water for 20 mins or until tender. Drain and return to pot. Beat in milk, add a little nutmeg and season. Transfer to a shallow baking dish.
Heat oil in a frying pan, season chicken and saute for about 6 mins until cooked through. Remove from heat. Add leeks and cook for 2 mins, stirring. Transfer to baking dish and arrange apples and chicken on top. Cover with cheese and bake for 25-30 mins until melted and golden.
ver medium heat. Add bacon, leeks and celery, and cook until
Trim leeks of tough green ends
Heat olive oil in non stick skillet.
Sprinkle on season salt, garlic salt and pepper to taste.
Brown chicken in hot olive oil.
Add leeks and mushrooms, stir in tomato paste, and chicken broth.
Cover and simmer on low heat until chicken juices run clear, about 15-20 minutes.
ven to 350.
Rinse chicken, remove excess fat from around
and olive oil. Coat the chicken with this mixture, and place the
Cut the chicken and soak in the marinade for 15 minutes.
Heat the wok (or similar cooking pan) and add 1 tablespoon of the oil, along with the garlic and the rinsed black beans.
Stir fry for a moment and add the drained chicken.
Stir over high heat until the chicken is cooked, and remove to a serving plate.
Add the remaining peanut oil to the hot wok, along with the leeks.
Stir until leeks are tender.
Return chicken to the pan along with the remaining ingredients.
Stir fry for a moment, and serve immediately.
melt butter in saute pan over meduim heat, add leeks and chicken, season with salt and pepper, cover and cook for 5 minutes over low heat.
remove cover and add wine and tarragon, cook for 3 minutes over low heat.
add chicken stock and correct seasoning, simmer for 3 minutes longer.
dissolve cornstarch in cold water, incorporate into sauce and bring to a boil for 1 minte.
pour sauce into large bowl, add parsley and pasta.
mix well and serve.
br>Add the chicken and sprinkle generously all over with Poultry Seasoning
Slice leeks, white part only, width-wise in rounds. Separate and soak in a bowl of water to clean.
Place clean leeks and mushrooms in slow cooker.
Rinse and pat dry chicken, season with salt and pepper, and place on top of veggies in slow cooker.
In a small bowl, mix water, soup, and gravy mix and stir until smooth.
Pour mixture on top of chicken.
Cook on low 3 1/2 to 4 1/2 hours.
In a small bowl, combine celery seed, chili powder and onion salt. Sprinkle over chicken, coating well.
In a Dutch oven, heat oil over medium heat. Add chicken and cook, turning until brown, about 10 minutes.
Reduce heat to low, cover and cook about 20 minutes, until chicken is tender.
Remove to serving platter and keep warm.
Pour off all but 2 tablespoons of fat from the pan. Return to medium heat. Add peppers and leeks.
Cook about 5 minutes, stirring, until leeks are soft. Serve over chicken.
Smoke the chicken (see related recipe) and cool to room temperature.
Preheat oven to 375\u00b0F.
Put onion, leeks and peppers into a roasting dish. Add cooking spray and toss to coat. Add herbs, season with salt and pepper.
Lay chicken breasts on top of the vegetables. Sprinkle with balsamic vinegar, season and transfer to oven.
Roast for 25 - 30 minutes, until chicken is browned and cooked, and vegetables are tender.