Fill a large pot half way with water and then add the first 4 ingredients.
Bring water mixture and wings to a boil.
Boil for 15 minutes
Transfer wings to an oven safe container coated with cooking spray.
Bake wings on “Broil” (high) for 15 minutes on each side.(For crispier wings, cook longer on each side, maybe 20 minutes per side).
While waiting for wings, combine the Hot Sauce and Margarine in a microwave safe container and cook in microwave for 2 minutes or until melted. (You can cook the sauce longer for a thicker sauce).
When wings are done, shake ‘em up with the sauce and enjoy!
Proof positive that wings do not have to be deep fried to be enjoyed.
De-boning Chicken is a task that many people think is much more complicated than it truly is. In this video we head to the Test Kitchen to learn how to the be a do-it-yourself cook, while saving money, and getting more control over your ingredients.
For this technique all you’ll need a clean cutting surface and a sharp boning knife. Be sure, as always, to clean any surface that the raw chicken touched – keeping safe from food-borne illness.
Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
1 cup(s) whole-wheat couscous, cooked according to package instructions
PROCEDURE:
In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high.
Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
Add garlic, onion, and oregano to pot; season with salt and pepper.
Cook until onion begins to brown, 2 to 4 minutes (don’t worry if pan darkens).
Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes.
Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
Add as much escarole to pot as will fit.
Cook, tossing and adding more as space becomes available.
Cook until escarole is tender, 2 to 4 minutes.
Serve stew over couscous.
Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn’t steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.
Enjoy,
Chef Phil
CHEF’S NOTE:
Nothing like a good cast iron pot for making your soups and stews. I would urge you to check out the web-site and look at the LODGE cast iron cookery we have to offer. Now available in many colors to accent your kitchen motif.
Colder temperatures signal the return of stew weather. Slow-and-low cooking turns hearty vegetables and economical cuts of meat into tender, saucy stews worthy of company or a weeknight dinner.
• 1 cup dried pinto beans, rinsed
• 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• 2 tablespoon(s) all-purpose flour
• 1 1/2 pound(s) boneless, skinless chicken thighs (about
• Coarse salt and ground pepper
• 1 medium red onion, chopped
• 1 red bell pepper (ribs and seeds removed), chopped
• 1/4 cup(s) reduced-fat sour cream, for serving
• 1/4 cup(s) chopped fresh cilantro, for serving
PROCEDURE:
• In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water.
• Season chicken with salt and pepper; arrange on top of bean mixture.
• Scatter onion and bell pepper on top of chicken.
• Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
• Remove chicken from stew; shred into large pieces and return to stew.
• Serve topped with sour cream and cilantro.
