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Food & Wine Magazine's Quick from Scratch Chicken Cookbook: Chicken and Other Birds by Food & Wine Magazine

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Notes about Recipes in this book

  • Orecchiette with chicken, caramelized onions, & blue cheese

    • aeader on November 26, 2014

      This was delicious! The flavors go so well together and the blue cheese makes a nice creamy sauce. Very easy to prepare - caramelizing the onions is the part that takes the longest and you can always do that ahead (I do onions in large batches and freeze them). This is going into our regular rotation. You can vary the flavor a bit depending which blue cheese you use - I used a relatively mild (Amish something?) one from Whole Foods.

    • lmhester on January 19, 2017

      We enjoyed the flavors of this recipe, but if I were making it again, I'd make a few changes. I'd increase the amount of onion and blue cheese. We love these flavors and would have liked more of it. I'd also use a different pasta -- maybe shells -- as the orecchiette had a tendency to stack upon themselves like little bowls or a stack of hats, which prevented sauce from coating each piece and resulted sometimes in just a mouth full of rather plain pasta. All in all, this is a tasty recipe though and we would make it again with those changes.

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  • ISBN 10 0916103676
  • ISBN 13 9780916103675
  • Published Dec 31 2001
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher American Express Food & Wine Magazine Corporation
  • Imprint American Express Food & Wine Magazine Corporation

Publishers Text

Go beyond boring baked boneless breasts! When you're in a rush and thinking - once again - of chicken and poultry, try something new. How does pecan-Crusted Chicken with Mustard Sauce sound Southwestern Tortilla Salad Maybe Grilled Chicken with Spicy Brazilian Tomato and coconut Sauce makes your mouth tingle. A full half of the recipes use already-cooked chicken - so leftovers will never be a problem!

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