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Ligne n°15 : ... Browse Recipes Browse Recipes By:- Ligne n°16 : Recipes by Cuisine
- Ligne n°18 : Cuisine
Ligne n°19 : __________________________________________________________________ ...- Ligne n°43 : Chicken Raphael Weill
- Ligne n°50 : 3-pound chicken, cut into 6 or 8 serving pieces
- Ligne n°62 : ½ cup chicken stock, fresh or canned
Ligne n°66 : ... 2 fresh parsley sprigs and 1½ teaspoon dried tarragon, wrapped- Ligne n°67 : together in cheesecloth
- Ligne n°73 : 3 egg yolks
Ligne n°77 : ... How To Cook:- Ligne n°78 : 1. Pat the pieces of chicken dry with paper towels and season them on
Ligne n°79 : all sides with the salt and white pepper. In a heavy 12-inch skillet, ...
Ligne n°81 : ... 2. Add the shallots and stir for 2 or 3 minutes, until they are soft- Ligne n°82 : but not brown. Add the chicken and turn the pieces with tongs until
Ligne n°83 : they become opaque and firm, and are a pale golden color. Regulate the ...
Ligne n°83 : ... they become opaque and firm, and are a pale golden color. Regulate the- Ligne n°84 : heat if necessary so that the chicken does not brown.
Ligne n°85 : 3. Warm the brandy in a small pan, ignite it and, as it flames, pour it ...
Ligne n°85 : ... 3. Warm the brandy in a small pan, ignite it and, as it flames, pour it- Ligne n°86 : over the chicken. Slide the skillet back and forth gently until the
Ligne n°87 : flames die, then add the stock, the wine and the cheesecloth bag of ...
Ligne n°86 : ... over the chicken. Slide the skillet back and forth gently until the- Ligne n°87 : flames die, then add the stock, the wine and the cheesecloth bag of
Ligne n°88 : parsley and tarragon. ...
Ligne n°89 : ... 4. Bring to a boil over high heat and reduce the heat to low. Simmer- Ligne n°90 : partially covered for 25 to 30 minutes, or until the chicken is tender
Ligne n°91 : and shows no resistance when pierced deeply with the point of a small ...
Ligne n°91 : ... and shows no resistance when pierced deeply with the point of a small- Ligne n°92 : sharp knife. With tongs, transfer the chicken to a plate.
Ligne n°93 : 5. Pick the wrapped herbs out of the skillet and discard them, and add ...
Ligne n°94 : ... the cream and sherry. Stirring constantly, bring to a boil over high- Ligne n°95 : heat and cook briskly, uncovered, until the mixture has been reduced to
Ligne n°96 : about 2 cups. Reduce the heat to its lowest setting. ...
Ligne n°96 : ... about 2 cups. Reduce the heat to its lowest setting.- Ligne n°97 : 6. Beat the egg yolks lightly with a wire whisk, ladle about ½ cup of
Ligne n°98 : the cream mixture into the yolks and mix well. Stirring constantly with ...
Ligne n°99 : ... the whisk, pour the yolk mixture into the skillet in a slow, thin- Ligne n°100 : stream and cook for 2 or 3 minutes, until the sauce thickens heavily
Ligne n°101 : and is smooth. ...
Ligne n°102 : ... 7. Do not let the sauce come anywhere near a boil or the yolks will- Ligne n°103 : curdle. Taste for seasoning, then return the chicken to the skillet.
Ligne n°104 : Turning the pieces frequently, simmer for a minute to heat the chicken ...
Ligne n°103 : ... curdle. Taste for seasoning, then return the chicken to the skillet.- Ligne n°104 : Turning the pieces frequently, simmer for a minute to heat the chicken
Ligne n°105 : through. ...
Ligne n°105 : ... through.- Ligne n°106 : 8. Arrange the pieces of chicken attractively on a heated platter, pour
Ligne n°107 : the sauce over them and serve at once. ...
Ligne n°113 : ... This recipe is also available in:- Ligne n°114 : Cuisine » Americas » United States
Ligne n°115 : Main Ingredient » Meat & Poultry » Chicken ...
Ligne n°114 : ... Cuisine » Americas » United States- Ligne n°115 : Main Ingredient » Meat & Poultry » Chicken
- Ligne n°115 : Main Ingredient » Meat & Poultry » Chicken
- Ligne n°115 : Main Ingredient » Meat & Poultry » Chicken
Ligne n°116 : Dish » Main Course ...
Ligne n°126 : ... Our partner:- Ligne n°127 : All-Fish-Seafood-Recipes.com
- Ligne n°249 : Cheesecloth - is a loosewoven cotton cloth, such as is used in pressing
Ligne n°250 : cheese curds. ...
Ligne n°249 : ... Cheesecloth - is a loosewoven cotton cloth, such as is used in pressing- Ligne n°250 : cheese curds.