Tag Archives: chicken recipe
Chicken reduced for tarragon redux
A few weeks ago, I reported that we had prepared a dish of Tarragon Chicken according to the recipe in Mastering the art of French cooking. We made it again last weekend, using a smaller chicken, known variously as spatchcock or … Continue reading
Catch-a-chicken story could be a bestseller
A few posts ago, I reported that Maggie and I had made a rich tomato sauce according to the recipe in Mastering the art of French cooking, and that we anticipated using it in dishes such as beef goulash and chicken … Continue reading
In digest: week ending 28 March 2016
It has been the week of Easter on our calendar, although it will be early May before our Greek neighbours roast the traditional lamb on a spit! In Australia, the religious elements of Easter are observed by a declining number … Continue reading
Poulterer’s pie.doc ver 2
About 15 months ago, I wrote a post about a dish to which Maggie and I had given the sobriquet ‘Poulterer’s Pie’, a pun on the well known lamb dish Shepherd’s Pie. We had modified the recipe for a chicken … Continue reading
Hot and spicy chicken wings
Hot, as in chilli; spicy, as in cardamom, clove, cumin and co. For this post, I will work backwards some of the time, beginning with the end result of our explorations. A serve of roasted, marinated chicken wings is one … Continue reading
Chicken with leeks and sour cream
Ah! Chicken and leek, a match made in heaven, or possibly somewhere in France that Maggie and I haven’t visited yet. This is our favourite cold-weather chicken dish. There are several steps in the recipe but it’s not too complicated. The fresh … Continue reading
A dish to crow about?
This could be a long, slow-cooked post but that’s only fitting. After all, it took Maggie and I three days to turn a rooster into a meal of my favourite poultry casserole – Coq au vin! First, some personal, historical … Continue reading
Poulterer’s Pie
For this dish, we have overhauled an on-line recipe for chicken pot pies with puff pastry lids, ditched the pastry and added a layer of mashed potato as in the well-known Shepherd’s Pie. The result is very tasty and reheats … Continue reading
Rick and Maggie's food and travel adventures 