Tarragon is one of my favorite herbs, and I always enjoy finding new ways of using it. This time, the tasty classic combination of chicken with tarragon and white wine cream sauce, came to mind, but at the same time, I wanted a lighter sauce. Another favorite pairing – tarragon with mushrooms – also came to mind, and as I had both, it made sense to use them all in one dish. After sautéing the ingredients in a pot, I let it braise in the oven, which resulted an almost fall-of-the bones tender chicken. Continue reading
The following chicken dish is one of the easiest and tastiest recipes I’ve come up with. Besides salt and pepper, it contains only 5 ingredients, yet it is full of flavors, as if it was made with so many more. Continue reading
Chicken drumsticks are my favorite part for buffet dinners. They are easy to serve and are the perfect portion when combined with other dishes.
The recipe here makes using them even easier, as they are mixed with the marinade in the pan ahead of time, and kept in the fridge until ready to roast. Continue reading
If you’ve followed this blog for a while, you’ve probably noticed my fondness for chicken roasted with lemon. The following super easy to make dish, of chicken wings and potatoes, is another example of that. Continue reading
Chicken livers, much like other offal, are not very popular cooking ingredients these days – most probably because they require some preparations before using. It is a shame, as chicken livers are highly nutritious, with high content of heme iron, folate, B and A vitamins. Continue reading
Chicken thighs are my favorite part for roasting; once roasted, the meat is flavorful and juicy, while the skin turns crispy and tasty. Continue reading
After defrosting a few packages of butternut squash, I ended up not using all of them as planned. Continue reading
A few weeks ago, I posted a recipe for tarragon-cashew pesto (click HERE for the recipe), which is one of my favorites. I then mentioned that I use the pesto in numerous dishes. In the recipes here, you can find a few of these free-style dishes. Hopefully they will inspire you to use this, or any other type of pesto, in different, tasty ways. Try them and enjoy. Continue reading
Broiling is a method of cooking that many of us tend to avoid, despite the fact it’s easy to use and can produce quick and tasty dishes, with grill-like flavor, in any ordinary kitchen. Continue reading
Chicken marinated in buttermilk is known mostly as the base for the tasty Southern fried chicken, which is juicy inside and crispy on the outside.
However, the marinade works its wonders with roasted chicken as well, and since I’m not much into deep frying, especially in the summer, I’ve decided on the latter option. Continue reading
I am taking the weekend off, and so I’ve decided to re-post this recipe, which was published almost 4 years ago. Whether you’ve already seen the recipe here, or you’ve followed the blog later, I’m sure you’ll find the recipe worth trying. See you next week with new recipes.
While chicken is the most common poultry around the world, in many places chicken wings were not considered a separate food item. They were usually thrown into a stock, or thrown away altogether. There are many theories about who first transformed this formerly boring part into a tasty snack. Most probably, all the theories are correct, as so often happens in the culinary world.
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