 | Category: Poultry
Rate/s: 0
Procedure:
In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper.
Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for read more...
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 | Category: Poultry
Rate/s: 0
Procedure:
Contributed to the echo by: Ellen Cleary Chicken Cacciatoria Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pi read more...
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.jpg) | Category: Poultry
Rate/s: 0
Procedure:
1/2 teaspoon Cumin seed
Sprinkle chicken with MSG. Heat corn oil in Dutch oven over medium heat.
Add chicken and brown well on all sides.
Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon. Reduce read more...
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.jpg) | Category: Poultry
Rate/s: 0
Procedure:
butter in a large Dutch oven over medium-low heat. Add the onion and saute‚, stirring occasionally, until softened; about 5 minutes. Add the paprika and stir until the onions turn reddish brown. In a large skillet, heat the oil over medium hea read more...
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 | Category: Poultry
Rate/s: 0
Procedure:
1. Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely). Cover and bring to a boil. read more...
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.jpg) | Category: Poultry
Rate/s: 0
Procedure:
For roux, in a heavy 2-quart saucepan stir together flour and oil till
smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce
heat to medium.
Cook and stir constantly about 15 minutes more or till a dark, reddish
brown roux read more...
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 | Category: Poultry
Rate/s: 0
Procedure:
To make chicken stew: Place chicken pieces in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover read more...
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 | Category: Poultry
Rate/s: 0
Procedure:
Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chick read more...
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 | Category: Poultry
Rate/s: 0
Procedure:
oil 1 - medium onion chopped 1 - cup chopped green pepper or celery 2 1/2 - cups chicken broth 1 - 7 oz pkg uncooked elbow macaroni 1 - 15 oz can tomato sauce 2 - Tbsp vinegar 1 1/2 - tsp sugar 1 - tsp EACH:chili powder and garlic salt 6 - Tbsp read more...
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 | Category: Poultry
Rate/s: 0
Procedure:
In Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and saute for 5 to 7 minu read more...
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