0 Like 0 Dislike
Get the recipe (in English) here: http://panlasangpinoy.com/2014/12/10/chicken-guisantes-recipe/ Chicken Guisantes or Chicken with Green Peas is a delicious and easy to make chicken stew dish. This video shows you exactly how to cook this dish. Enjoy!
Here is a recipe with just the right amount of tang and zest. Chicken and Dijon mustard make a perfect pair. Dijon mustard adds a nice complex flavor that makes this dish well-rounded. It adds the right amount of zing. This dish is super easy to make. It takes just twenty minutes and serves two. The ingredient list includes chicken, oil, white wine, thyme, garlic, Dijon mustard, salt, and pepper. To make this dish, start by seasoning your chicken breasts, using a cooking oil to fry the chicken in. A non-stick skillet is recommended for this dish. Cook both sides of the chicken until done, it takes about 5 minutes per side. Once this is complete, remove the chicken from the skillet. In the same skillet, add these ingredients: white wine, thyme, and garlic and bring it to a simmer and reduce it by half. Once finished you can remove it from the heat, add the Dijon mustard sauce to blanket the chicken breasts, creating a delicious display. Serve and enjoy! Your mouth will thank you! INGREDIENTS 2 chicken breasts, beat 1/4 inch thick with tenderizer 2 tablespoons olive oil or other cooking oil 1/2 cup white wine or vermouth 1 teaspoon dried thyme 1 clove minced garlic 2 tablespoons Dijon mustard 2 tablespoons chopped fresh parsley, optional Salt and pepper, to taste DIRECTIONS 0:50 1. Season chicken breasts and cook in non-stick skillet with the cooking oil until done on both sides. About 5 minutes on each side. 2:25 2. Remove chicken from skillet and set on a plate. 2:52 3. Add your white wine, thyme, and garlic to skillet. Bring to a simmer and reduce by half. 3:20 4. Remove from heat and add your dijon mustard. Mix well and pour over chicken. Sprinkle with fresh parsley and enjoy! Recipe Link: http://bestrecipesmag.com/chicken-with-dijon-mustard-sauce/
The best ever Fire roasted oven baked chicken recipe from Daddy Jack's New London CT. Jack shows how to make this great and easy recipe for oven baked chicken. Don't have a wood fired oven? No worries, you can make this in a hot oven at home. Just follow Jack's recipe and your family will love it. For more great chicken recipes, pasta recipes, Italian recipes and more just visit our playlists. Become a subscriber to our channel today! It's Daddy Jack's New London on Facebook
Something warm and cozy. One pot is all you need. So easy...SO yummy...❤️️ Link to Recipe: http://www.littlebroken.com/2016/10/11/one-pot-chicken-stew/ Ingredients 1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces 1 Tbsp. canola oil 3 medium carrots, sliced diagonally into ½-inch pieces 1 medium sweet onion, cut into 12 wedges 6 garlic cloves, chopped 5 cups chicken stock, divided 2 Tbsp. all-purpose flour 1 dried bay leaf 12 oz. baby white potatoes, quartered ¼ cup fresh chopped parsley salt and freshly ground black pepper ( i always add in extra seasonings... I added about 1/2 to 1 tablespoon of oregano...around a teaspoon of paprika...and around 1/2 tablespoon of garlic and herb seasoning) Season the chicken with salt and pepper, to taste. Heat oil over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate. Add carrots and onion to the pot and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven. In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered. Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving. Social Media: Snapchat - simplyteet Instagram - Cooking_with_Honey Email: CookingWithHoney@yahoo.com Want me to try something? Taste test? Send it my way!!! Honey Thomas P.O. Box 14782 Santa Rosa Ca 95402
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen
Wow to How
http://www.youtube.com/channel/UCCq7XJnOJgmgz1M2_3-BAZw?sub_confirmation=1 quickrecipes, kitchen, vantilly, foodfacorty, streetfood