chicken

  • Chicken with Almond Sauce on St. Frances of Rome’s Feast Day, March 9

    Today we’re celebrating St. Frances of Rome (click here for her fascinating story), so for dinner I’ve made a chicken dish which dates back to the Middle Ages. Since St. Frances was a good home manager I could imagine her… Continue reading

  • Poulet Basquaise (Chicken Basque-Style) for St. Bernadette’s Feast Day, April 16

    When we visited Lourdes in 2008, we ate a chicken dish at this restaurant, but I don’t remember much about it except that it had a winey sauce with a bit of bite, and that it had peppers, which I… Continue reading

  • Chicken, Potato and Green Bean Salad

    Adapted from Epicurious. 2 medium tomatoes, cut into 1/4 inch thick slices 3 cups water 1 whole chicken breast with skin and bones (about 1 1/4 pounds) 1 yellow onion, sliced 10 whole cloves 2 teaspoons salt 4 Yukon Gold… Continue reading

  • Grilled Chicken with Pineapple Salsa

    I’m doing this post for the families in our troop… we had our annual potluck (rescheduled from December because of the snow!) last week and I brought this. Some folks liked it and asked for the recipe. I said I’d… Continue reading

  • Slow-Poached Lemon Chicken

    This is a nice dinner entree when you forget to take stuff out of the freezer in time, like I did today. [blush] Put 2 frozen chicken breast halves (leave skin and bone intact) into a skillet. Pour extra virgin… Continue reading

  • Chop Suey, a repost

    A recipe I originally posted in 2005 at b5media’s Noodles and Rice (now Blisstree). Chop Suey has long been rumored to be an American creation rather than a Chinese one. A search around the ‘net will show you just how… Continue reading

  • Brazilian Cuisine: Canja

    Canja, the Brazilian chicken soup with rice, simple but satisfying. My recipe is based on one in The South American Table by Maria Baez Kijac. 2 tablespoons vegetable oilOne 3-4 pound chicken, cut up into serving pieces1 cup chopped onion1… Continue reading

    Brazilian Cuisine: Canja

  • Szechwan Chicken and Celery Stir-Fry

    July 10. Cross-posted at Aboutweblogs.com. (The original post looks like this.) Continue reading

    Szechwan Chicken and Celery Stir-Fry

  • Chicken Tinola

    A Filipino soup, flavored with ginger and pepper leaves. The traditional vegetable that goes in it is papaya, but my family prefers chayote squash or christophene (sechium edule). Chayote goes by many names, like mirliton, custard marrow, vegetable pear (probably… Continue reading