Once it’s bubbling, clamp on the lid and carefully transfer to the oven to cook for 1¼ hours, though check to make sure the chicken is all but cooked through and the carrots soft. Take the pot ...
One of my favorites to make in the early autumn, chicken Parmentier, is a mash-up of chicken pot pie and shepherd’s pie with a French twist. If you love chicken pot pie, I urge you to give this French ...
Inspired by the classic French style of cooking peas ... 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 ...