The Williams-Sonoma Collection: Chicken
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer it in a satisfying pot of chicken noodle soup.
Williams-Sonoma Collection Chicken offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find chicken dishes designed to suit any occasion—from a casual lunch to a hearty Sunday dinner. This beautifully photographed recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf.
"It is my hope that cooking your way through this book deepens the pleasure you take in the kitchen!"
What people are saying - Write a review
We haven't found any reviews in the usual places.
T H E C LA S S l C S 10 The Perfect Roasted Chicken
Fried Chicken with Herbed Buttermilk Crust
Farmhouse Chicken Noodle Soup
K S U P P E RS 24 Spicy Chicken and Basil StirFry
Crisp Chicken with SweetandSour Dipping Sauce
Pasta Rustica with Chicken Sausage and Three Cheeses
DINNER WITH FRIENDS
Spinach and Chicken Spanakopita
Chicken and Shrimp Paella
Chicken and Basil Roulades with Mustard Sauce
Chicken Breasts with Cherry Tomatoes Zucchini and Olives
Chicken Breasts with Wild Mushrooms and Marsala
30 minutes Add the chicken Add the onion ANDOUILLE basil bay leaf bell pepper bell pepper capsicum black pepper boil bone boneless chicken breast bread crumbs brown capsicum carrots celery cheese chicken shows chicken stock chopped fresh cloves cloves garlic cook uncovered cornstarch couscous Cover and refrigerate cup 4 fl ﬁrm ﬂavor ﬂour freshly ground freshly ground Pepper garlic gas grill grill rack heat to medium-low herbes de Provence high heat juice lemongrass marinade meat MEAT LOAF medium heat medium-high heat minced mushrooms olive oil oregano pancetta paprika Parmesan pasta peeled poultry Preheat the oven prosciutto recipes Reduce the heat Remove rice ricotta roasted chicken Salt and freshly salt and pepper sandwich sauce Season with salt Serve hot shallot sign of pink simmer skinless slices stirring occasionally tablespoons teaspoon teaspoon dried teaspoon salt thyme tomatoes Transfer turning once vegetables whisk wine yellow onion