Healthy Mediterranean Cooking at Home

Category Archives: Chicken

Roasted Lemon Chicken with Potatoes and Onions

Leftovers make a great Chicken Pot Pie.

Ingredients

1 lemon, cut into thin circles
4 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and sliced
1 teaspoon. kosher salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
11/2 lbs large Yukon Gold potatoes, cut into eighths
1 large onion, cut into eighths
2 lbs chicken parts, trimmed of excess fat and skin (I used 3 thighs and 1 large breast half cut in half.)

Directions

Place 2 tablespoons of the oil in a baking dish. Add the garlic loves, onions and potatoes. Sprinkle with half the salt, pepper, and Italian seasoning. Place the chicken on top of the vegetable mixture and sprinkle with the remaining seasoning. Place the lemon slices on top of the chicken. Drizzle the mixture with the remaining oil.

Cover the baking pan with aluminum foil and put it in a preheated oven at 275 degrees F (135 C) for 60 minutes. Remove the foil, turn the oven temperature to 375 degrees F (190 C) and roast the chicken and potatoes for 30 minutes more.

Roasted Broccolini

Ingredients

2 tablespoons extra-virgin olive oil
Juice of half a lemon
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small bunch of broccolini

Directions

Place the oil in a baking dish and place the broccolini in the dish in a single layer. Top with the chopped garlic, chili flakes, salt, and pepper. When the oven is raised to 375 degrees F for the chicken dish, place the broccoli in the oven and let it roast for 30 minutes. Remove the broccolini from the oven and squeeze the lemon over the stalks. Serve with the chicken and potatoes.


Skillet Chicken Parm

Ingredients

2 boneless and skinless chicken breasts (about 12 oz total)
Salt
Freshly ground pepper
All-purpose flour
¾ cup Italian seasoned panko crumbs
1 large egg
Olive oil
Warm Marinara sauce, recipe below
6 ounces Italian Fontina or Mozzarella cheese, sliced thin
Cooked spaghetti

For the Sauce
2 tablespoons extra-virgin olive oil
26-28 oz container Italian chopped Italian tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt or to taste
1 teaspoon dried Italian seasoning

Directions

Prepare the sauce:
Heat the olive oil in a medium saucepan. Add the remaining ingredients and cook until thickened, about 20 minutes. Remove from the heat and set aside.

Prepare the chicken
Cut off any fat on the chicken. Place a breast between two sheets of plastic wrap. Pound lightly with a meat mallet to an even thickness. Repeat with the second breast. Season the chicken lightly with salt and pepper. Spread out the flour and breadcrumbs on two separate plates. Beat the egg in a wide shallow bowl until thoroughly blended. Dredge the chicken in flour to coat lightly and tap off excess flour. Dip in the beaten egg, hold them over the bowl, letting the excess egg drip back into the bowl. Transfer the chicken, one piece at a time to the plate of breadcrumbs, turn it to coat with breadcrumbs, patting gently, and making sure that each breast is well coated with breadcrumbs. If you have time refrigerate the breaded chicken for several hours.

Heat a thin layer of olive oil in a wide, heavy skillet over medium-high heat until a corner of one of the coated breasts gives off a sizzle when dipped in the oil. Add the chicken pieces without touching each other. Fry, turning once, until golden on both sides and cooked through about 6 minutes. Top each chicken breast with several spoonfuls of marinara sauce. Place the sliced cheese over the sauce to cover the chicken completely. Cover the pan and turn the heat to low. Cook a minute or two until the cheese melts. Serve over spaghetti.

Green Beans With Garlic

Ingredients

Salt
2 pounds green  beans, trimmed
4 tablespoons olive oil
2 medium-size garlic cloves, minced

Directions

Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, drain in a colander. Heat the oil in the pan over high heat. Add beans and garlic, and cook, stirring and tossing constantly, until beans are heated through. Sprinkle with salt and serve.

 


Make a large piece of meat (beef roast, chicken, or pork roast) one day a week and you will have lots of easy meals during the week. Last week I made a baked ham (recipe) that had been in my freezer for a few months. Having these leftovers made for some easy meals.

Ham Omelet For Breakfast

Ingredients

1 tablespoon olive oil
2 tablespoons butter
8 large eggs
4 small red potatoes, cooked and diced
1 cup diced Italian light green frying peppers
1 cup thinly sliced onion
1 cup diced cooked baked ham
3 slices American cheese, broken into pieces

Directions

Position rack in the upper third of the oven; preheat the broiler.
Whisk eggs in a medium bowl. Heat oil and butter in a large ovenproof nonstick skillet over medium heat. Add the onions, peppers, and potatoes; cook, stirring, until softened, about 5 minutes. Add the ham; cook, stirring, until the ham is hot.
Pour the eggs over the vegetable ham mixture and cook, lifting the edges of the omelet so uncooked egg can flow underneath until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and broil until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before cutting. Serve hot or warm.

Ham And Potato Soup For Lunch

Ingredients

1/4 cup unsalted butter
1 large onion diced
1 cup diced carrots
1/2 cup diced celery
3 cups peeled and diced potatoes
4 cloves garlic minced
1 1/2 cups cooked ham, diced (add more if desired)
1/4 cup all-purpose flour
2 cups ham broth, see recipe below
3 cups of milk
1 teaspoon of salt (adjust to your taste)
Fresh cracked black pepper

Directions

For the ham broth

Simmer the ham bone in a stockpot filled with enough water to cover the bone halfway.
Bring to a boil, reduce heat, cover with a lid, and let simmer until the meat clinging to the bone begins to shred. (about 1 hour).
Discard the hambone.

For the soup

Heat the butter in the stockpot over medium heat. Sauté the onion, carrots, and celery until beginning to soften (about 4 minutes).
Add the potatoes, cook for 2 minutes, then add the garlic and sauté for 30 seconds.
Mix the flour through the vegetables and cook for 2 minutes.
Stir in the ham stock, mixing all ingredients together, and making sure the flour is completely dissolved. Cover the pan and cook until the potatoes are ‘just’ fork-tender, about 10-12 minutes.

Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes). Using a hand blender, process the soup until partially pureed. Leave a few chunks here and there. Stir in the chopped ham and heat. Taste and season with salt and pepper, if desired. Serve hot.

Air-Fryer Chicken Tenders For Dinner

Ingredients

1 large egg beaten with 1 tablespoon of water
Salt
1 cup Italian seasoned panko crumbs
¼ cup of vegetable oil
Cooking spray
6 chicken tenders

Directions

Pound the tenders between plastic wrap to ¼ inch thick

Mix the oil into the panko crumbs until combined.

Dip each tender in the egg and then the panko. Place on a plate. Sprinkle the tenders lightly with salt. (Can be refrigerated at this point until ready to cook.)

Set the air-fryer temperature to 350 degrees F and preheat the oven (takes about 10 minutes).

Remove the air-fryer basket and coat with cooking spray. Place the tenders in the basket – don’t do more than 6 at one time. Repeat the process if you have more.

Bake 6 minutes. Turn the tenders over and bake 6 more minutes. Remove to a serving platter.

Spinach Stuffed Tomatoes

Ingredients

4 medium tomatoes
4 teaspoons panko crumbs
10 oz pkg frozen chopped spinach, defrosted and drained
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons heavy cream
salt and pepper
Parmesan cheese

Directions

Heat oil in a small saucepan and add garlic; cook 1 minute
Add spinach and heat.
Make a well in the center of the spinach and add the cream.
Heat and stir until cheese is dissolved throughout the spinach. Season with salt & pepper to taste.

Preheat oven to 400 degrees F.
Cut a thin slice off the top of the tomatoes and scoop out the pulp and seeds. Salt the inside of the tomatoes and turn upside down on a plate lined with a paper towel to extract juices, about 15 minutes.

Stuff the tomatoes with the spinach filling, Sprinkle with the top of each tomato with Parmesan cheese and panko crumbs. Place the tomatoes in a greased baking dish just large enough to hold the four tomatoes. Bake until the filling is hot and the tops are light brown, about 20 minutes.


Italian Chicken Cutlets And Mediterranean Salad

Ingredients

Chicken
1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cups plain panko bread crumbs
3/4 cup grated Parmesan, plus additional for a garnish
2 teaspoons dried basil
1 teaspoon dried thyme
6 boneless and skinless chicken cutlets
Kosher salt and freshly ground black pepper
1/4 cup olive oil

Salad Dressing
5 tablespoons extra-virgin olive oil
3 tablespoons Champagne vinegar
1 tablespoon minced shallots
1 teaspoon Dijon mustard
1 clove garlic, chopped
Kosher salt and freshly ground black pepper

Salad
1 head romaine lettuce, chopped
Kosher salt and freshly ground black pepper
1 large tomato, diced
8 ounces diced fresh mozzarella cheese
1/4 cup kalamata olives, halved
3 tablespoons pine nuts, toasted
15 fresh basil leaves, sliced

Directions

For the salad dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic, and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined. Set aside.

For the cutlets: Using 3 wide shallow bowls, add the flour to 1, the eggs to another, and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick saute pan, heat half the oil over medium heat. Add 3 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to a serving platter. Repeat with the remaining chicken and oil. Sprinkle the cutlets with additional grated parmesan cheese.

For the salad: Put the romaine in a large salad bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Scatter the tomatoes, olives, and mozzarella over the salad along with the pine nuts, and finally with the basil leaves. Serve the salad on the side of the cutlets.


Chicken Tenders

4 servings

Ingredients

1/2 cup plain Greek yogurt

1 tablespoon extra virgin olive oil, plus extra for the grill pan 

1/2 tablespoon fresh lemon juice 

1/2 teaspoon dried oregano 

1/4 teaspoon coriander 

1/4 teaspoon paprika 

1 clove garlic, minced

Kosher salt and freshly ground black pepper

1 pound chicken tenders, about 8

2 Pita bread,  halved and warmed

Directions

Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.

Preheat a stovetop grill pan over medium-high heat. Brush oil over the pan. Place the tenders on the pan.

Grill the chicken until it is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve in pita bread halves with the cucumber sauce.

Cucumber Sauce

Ingredients

1 cup plain Greek yogurt

1 peeled and seeded cucumber, finely diced 

1 1/2 tablespoons freshly squeezed lemon juice 

1 tablespoon chopped fresh dill or 1 teaspoon dried

1 clove garlic, grated

¼ cup feta cheese

Kosher salt

Directions

Combine the yogurt, cucumber, lemon juice, dill, garlic, feta cheese, and 1/4 teaspoon salt in a medium bowl. Chill, covered, for at least 30 minutes to let the flavors blend.

Spoon into a pita half and add 2 grilled chicken tenders.


Chicken Salad with Fresh Herbs and Pecans

6 servings

Ingredients

For the chicken
1 garlic clove, peeled
3-4 celery tops
Half an onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon poultry seasoning or dried Italian seasoning
3 large boneless, skinless chicken breasts, about 1 ½ lb

For the salad
½ cup diced celery
½ cup diced onion
1 cup mayonnaise
2 teaspoons Dijon mustard
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 cup pecans, toasted and chopped

Directions

To cook the chicken

Fill a 12-inch covered saute or large saucepan pan 3/4 of the way with water and bring to a simmer.

Add the garlic, celery tops, onion half, seasoning, salt, and pepper. Return the liquid to a simmer.

Add the chicken breasts to the poaching liquid, cover, and simmer until the internal temperature of the chicken reaches 165 degrees F when tested with an instant-read thermometer, about 20 to 25 minutes.

Remove the chicken breasts to a plate and set aside to cool. Save the broth for soup or gravy.

To make the salad

Combine the diced celery, diced onion, mayonnaise, mustard, and herbs in a large serving bowl and mix well. Refrigerate until the chicken is cool

When the chicken is cool enough to handle, cut it into 1/2-inch dice.

Add the chicken and the pecans to the mayonnaise mixture, and mix well. Cover and transfer the salad to the refrigerator to chill until serving time.


Serve with a green vegetable or a salad to complete the menu.

Serves 2-4

Zest of 1 orange
3 tablespoons extra-virgin oil
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon dried chile flakes
2 russet potatoes, sliced into 1/4-inch-thick circles
1 small red onion, sliced into 1/8-inch-thick circles, rings separated
1 teaspoon minced fresh rosemary or ½ teaspoon dried
1/4 cup panko crumbs
4 chicken thighs (about 6 oz. each), trimmed of excess fat and skin

Directions

Heat the oven to 425°F.

Stir together the zest, oil, 1 teaspoon salt, rosemary, and the chile flakes in a small bowl.
In an oiled 7×11 inch baking dish, toss half of the oil mixture with the potatoes and onions. Spread them into a single layer as much as possible.


Mix together the remaining oil mixture with the panko crumbs.
Arrange the chicken, skin side up, on top of the vegetables and press the panko crumbs on the tops of the chicken thighs.

Roast uncovered for 20 minutes. Baste the chicken with the pan drippings. Continue to roast until the chicken and potatoes are tender, about 30 minutes more.


Roasted Potatoes And Green Beans

Ingredients

1 1/2 pounds baby gold potatoes, halved
1/2 pound fresh green beans, trimmed and cut in half
2 tablespoons butter, cut into small pieces
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon dried Italian seasoning
2 whole bay leaves
1 lemon, juiced
Salt and freshly ground black pepper
Chopped parsley for garnish

Directions

Preheat oven to 400 degrees F.
Arrange the potatoes in the bottom of a baking dish. Drizzle with oil and lemon juice, then season with salt and pepper to taste. Sprinkle with the Italian seasoning and add the garlic cloves and bay leaves. Arrange the green beans on top.
Bake for 30-40 minutes until veggies are just tender. Stir the mixture halfway through the baking time. Sprinkle with chopped parsley and serve.

Italian Tomato and Sundried Tomato Bruschetta Sauce

This sauce is also excellent for an appetizer spread on toasted slices of Italian bread.

Bruschetta Sauce

ingredients

5 Roma tomatoes chopped
1/2 cup sun-dried tomatoes packed in oil, about 8, chopped
4 cloves minced garlic
1 tablespoon oil from sun-dried tomatoes
1 tablespoon balsamic vinegar
2 teaspoons dried basil
1 teaspoon salt
Combine the ingredients in a food processor or blender until smooth. Set aside at room temperature.

Baked Chicken Bruschetta

Ingredients

2 boneless skinless chicken breast halves
2 tablespoons oil
½ cup Italian Tomato and Sundried Tomato Bruschetta Sauce, recipe above
2- 4 large slices Mozzarella cheese

Directions

Place the chicken cutlets in an oiled baking dish and drizzle with the 2 tablespoons olive oil. Bake in the oven alongside the potato/green bean pan. After 25 minutes, remove the dish from the oven and spread the chicken evenly with the Bruschetta sauce and cover with slices of mozzarella cheese. Return to the oven for about 5 minutes more to melt the cheese. Serve with the potatoes and green beans.


Chicken Kiev is a dish made of chicken fillets pounded and rolled around cold butter and herbs, then coated with eggs and bread crumbs, and either fried or baked. In general, this dish of stuffed chicken breast is known in Ukrainian and Russian cuisines as côtelette de volaille. The history of this dish is not well documented, and various sources make controversial claims about its origin. In the 18th century, Russian chefs adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The adoption was furthered by French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were hired by the Russian aristocracy.  The use of quality meat cuts, such as cutlets, steaks, escalopes, and suprêmes became widespread in the 19th century, and a number of original dishes involving such components were developed in Russia at that time.

Kiev is the capital of Ukraine, and while the name of the dish may sound very much Ukrainian, it actually is not. It turns out that Chicken Kiev was invented by a French chef, Nicolas Francois Appert. Chicken Kiev was one of the most popular foods of the 1970s but fell out of fashion by the late 1980s. Ler’s bring it back since it is delicious.

Chicken Kiev

For the herb butter
4 tablespoons butter, softened
1 clove garlic, finely minced
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon dried chives
1/4 teaspoon pepper

For the chicken
2 boneless, skinless chicken breast halves
Salt & pepper
1/4 cup all-purpose flour
1 egg, beaten with 1 teaspoon water
1 cup panko bread crumbs
1 tablespoon vegetable oil and 2 tablespoons of butter for cooking

Directions

Combine the ingredients for the herb butter in a mixing bowl. Place mixture on plastic wrap or waxed paper and roll into a small log; place in the freezer for several hours.


Place the chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/2 of the herb butter in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll the breast into a log, completely enclosing the butter; roll very tightly. Repeat with the second breast. Place chicken in the refrigerator for 2 hours.

Place egg and water mixture in 1 pie pan, flour in another, and bread crumbs in a third pie pan.
Dip each breast in the flour and then the egg mixture and then roll in the bread crumbs. Press on the crumbs to completely cover the chicken rolls.
In a frying pan over medium-high heat a mixture of 2 tablespoons butter and 1 tablespoon oi. Gently place each breast in the pan, sealed side down, and cook until golden brown on all sides including the ends, turning frequently until the internal temperature reaches 165 degrees F.

Or
Follow the same method for preparing the herb butter and chicken as above. Place the chicken rolls in a lightly oiled baking dish and dot the chicken with additional butter and bake at 375°F for about 30 minutes or until the chicken is cooked through.

Lemon Parmesan Orzo

ingredients

1 cup uncooked whole wheat orzo pasta
1 tablespoon olive oil
¼ cup fresh squeezed lemon juice
1/4 cup grated Parmesan cheese
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Bring 2 cups salted water to a boil. Add in 1 cup of orzo, simmer for 7-8 minutes, test for al dente, drain; drizzle with oil. Stir in the remaining ingredients. Heat over low just until hot and serve.

Green Beans With Sun-Dried Tomatoes

Ingredients

1/2 lb green beans, tips removed
2 tablespoons extra virgin olive oil
5 sun-dried tomatoes, chopped
Salt & Pepper to taste
Pinch red pepper flakes

Directions

Bring a pot of salted water to boil. Add the beans and cook just until they are tender-crisp. The time may vary depending on the size of your beans or how fresh they are but generally for 3 minutes. Drain in a colander and set aside.

Heat the oil in the pan and add the chopped tomatoes, a teaspoon of water, and salt and pepper. Return the beans to the pan and toss in the tomato oil mixture and cook for a minute or two so the beans absorb the flavor of the oil. Remove from the heat and serve warm or at room temperature.


Recently my PBS station aired a special about how Julia Child influenced many of today’s well-known chefs as well as the viewers who watched the shows. This special made me realize that I, too, had learned many cooking skills from her shows. Growing up I learned some basic Italian recipes from my mother and father (Italian men like to cook.) but not the kind of food America was eating when I got married. My mother was not an enthusiastic cook and tended to make the same things every week. My father would make things she did not like, such as rabbit or crab in spaghetti sauce. So as a young wife I liked cooking but needed to know more. It was about that time that Julia’s shows came onto PBS. There were no other cooking shows on TV at that time. While her recipes highlighted French cooking, she did focus on skills. I learned how to cook a whole chicken, prepare fish and make good sauces from watching her shows. If you have never made her chicken recipe, give it a try. It comes out moist and full of flavor.

Poulet Poele a l’Estragon

(Casserole- Roasted Chicken)

Ingredients

Seasoning Chicken
1 (3-4 pound) roasting chicken
1/2 teaspoon salt
2 tablespoons butter, divided
1/2 teaspoon dried tarragon
1 shallot, halved

Browning Chicken
2 tablespoons butter
1 tablespoon olive oil

For Vegetables
2-3 tablespoons butter
1/2 cup sliced onions
1/4 cup sliced carrots
1/4 teaspoon salt
1/4 teaspoon dried tarragon

Sauce
2 cups brown chicken stock, or 1 cup canned beef broth and 1 cup canned chicken broth
1 tablespoon corn starch
2 tablespoons port wine
2 tablespoons minced fresh tarragon (or 1/2 teaspoon dried tarragon)
1 tablespoon softened butter

Directions

Preheat oven to 325° F. Thoroughly dry the chicken. Season the cavity of the chicken with the salt, tarragon and 1 tablespoon of butter. Insert the shallot and rub the remaining tablespoon of butter on the outside of the chicken. Tie legs together with kitchen string.

Heat a heavy, fireproof casserole dish or pot over medium-high heat. Add butter and oil. When the butter foam has begun to subside, lay in the chicken, breast down. Cook for 2 to 3 minutes, regulating the heat so butter is always very hot but not burning. Carefully turn the chicken to another side, using 2 wooden spoons. Be sure not to break the chicken skin. Continue browning and turning the chicken until it is a nice golden color almost all over, particularly on the breast and legs. This will take 10 to 15 minutes. Add more oil if necessary to keep the bottom of the casserole filmed.

Remove chicken from the pan and set aside. Pour out the browning fat if it has burned, and add fresh butter. Cook the carrots and onions slowly in the casserole for 5 minutes without browning. Add the salt and tarragon.

Salt the chicken and place it breast up over the vegetables. Baste with the butter in the casserole. Lay a piece of aluminum foil over the chicken, cover the pan, and reheat it on top of the stove until you hear the chicken sizzling. Then place the casserole/pan in the preheated oven.

Roast for 1 hour and 15 minutes. Baste once or twice with the butter and juices in the casserole. The chicken is done when the drumsticks move in their sockets, and when juices run clear.

Remove the chicken to a serving platter and discard trussing strings. Combine the cornstarch with ¼ cup of the chicken broth and the port wine and set aside. Add the remaining broth to the casserole and simmer for 2 minutes, scraping up coagulated roasting juices. Blend in the cornstarch mixture, simmer a minute, then raise heat and boil rapidly until the sauce is lightly thickened. Stir in tarragon and butter.

Serve chicken with sauce. Good sides are peas, potatoes, asparagus, carrots or broiled tomatoes.

The recipe above is from Julia Child’s, Mastering The Art of French Cooking, Volume One, Pages 249-251.

You can watch the original episodes on Amazon Prime Video or your local PBS online site.

Amazon Season 1 Episode 3 Chicken Video is the recipe for Casserole-Roasted Chicken with Bacon, Onions, and Potatoes -a variation of the above recipe called Poulet en Cocotte Bonne Femme.

https://www.amazon.com/French-Chef-Julia-Child/dp/B0062246R8

 



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