Category: Poultry

Roast Chick­en with Fen­nel and Lemon (serves four with left­overs) 1 medi­um chick­en 2 bulbs fen­nel, sliced thick­ly 2 lemons, sliced thick­ly 6 cloves gar­lic, minced…

Slow-braised Chick­en Thighs in White Wine, Bay Leaf and Mush­rooms (serves 4) 8 chick­en thighs, bone-in, skin on 4 cloves gar­lic, minced 1 medi­um white onion,…

  Home-Fried Chick­en Ten­ders (serves 6) 6 chick­en breast fil­lets 1/2 cup flour 1/2 cup Old Bay Sea­son­ing (or any spice blend you like) 2 eggs 1/4…