-
817x614When you choose bone-in, skin-on chicken breast halves, the game changes. Sure, they take longer to cook than their boneless kin, but the bone helps even heat distribution, while the skin protects the interior so the meat is juicy after cooking -- .
-
510x753Season the chicken on both sides with the salt and white pepper. Heat the olive oil in a inch sauté pan over medium-high heat. Place the chicken in the pan and cook until golden, about 4 minutes per side. Increase the heat to high, add the shallot and white wine, bring to a brisk simmer and cook.
-
640x955Sauteing is an essential technique for getting dinner on the table fast, and when it's used for boneless chicken breasts, the possibilites are endless and the flavors delicious.
-
500x6444 heads of roasted garlic; 1 tablespoon chopped rosemary, plus several whole sprigs; Salt and white pepper; 6 tablespoons olive oil, in all; 1 whole chicken, 3 to 3 1/2 pounds, cut in half, wish bone, breast bone and back bones removed.
-
635x476Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts.
-
800x1200This is the tastiest chicken marsala receipe I have ever had. It is by Emeril Lagasse. It has a bit of a kick to it too!
-
432x324This New Orleans-inspired slow-cooker dish with chicken and Andouille sausage simmered in a rich tomato broth, is perfect to make for Fat Tuesday! Slow Cooker Chicken and Sausage Creole.
-
540x704
