When butter starts to bubble, carefully add the chicken pieces (in two batches if necessary so as not to overcrowd the pan) and fry them until they are golden-brown on each side. Lift the chicken ...
Turkey portions are a whole lot bigger than chicken so a little goes a long way and it can be fairly cost-effective. It’s good for you too — full of protein and one of the leanest meats available.
To make this creamy chicken stew, start by searing chicken drumsticks and breast meat to create the base for deep savory flavor. Cook the mushrooms in the same skillet until they are browned in ...
In a large braising pot or Dutch oven, heat 1 tablespoon of oil over high heat. Season chicken with a large pinch of salt and pepper for each leg. Sear chicken until browned on both sides ...
When hot, brown the chicken, skin-side down, for about 6 minutes or until golden. Turn the chicken over and brown the other side for 2–3 minutes. Depending on the size of your pan, you may need ...
Buy a small chicken that's about 1.2kg (42oz), and have the butcher cut it up Chinese-style, through the bones into bite-size chunks. Put the chicken pieces into a bowl. Add the soy sauce ...