Chicken French Recipe New York Times

1 cup vegetable broth or chicken stock.

Chicken french recipe new york times. 2 tablespoon olive oil plus 1 tablespoon butter for sautéing. Dredge chicken in flour then dip in beaten egg mixture. Leave on grill until cheese.

12 cup good white wine or dry sherry. Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Remove the meat from the bones in shredded slim pieces about 2 inches long discarding skin and bones.

Lower heat and cook turning often until chicken is. Fry in olive oil until brown on both sides. In a heavy kettle place the chicken onion celery one TBS salt bay leaf carrot and 3 cups water.

Move over Garbage Plate. Add chicken back to pan and bring to boil. Remove chicken to platter.

From The New York Times Cookbook 1961 The New York Times Cookbook 1961 by Craig Claiborne. 1 tablespoon salt. In same skillet saute garlic lightly then add wine and bring to boil.

Like Mark Bittmans How To Cook Everything its almost impossible to choose favorites from The New York Times Essential Cookbook. When all the chicken is cooked add the lemon juice wine and broth to the pan. Grill until chicken just before done.