This is simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick.(Photo: Suzy Allman for The New York Times)
Braised Chicken with Potatoes, Carrots, Mushrooms and Peas
Jacques Pépin's Chicken Jardiniere couldn't be easier; Braised Chicken with Potatoes, Carrots, Mushrooms and Peas. Jacques Pépin shares his simple and incredibly delicious braised chicken recipe made with potatoes, carrots, mushrooms and peas.
Jacques Pepin’s Basic Roast Chicken: Changing a meal’s status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking
An easy way to give roast chicken some character is to baste it with flavorful liquid Contrary to conventional wisdom, this does nothing to keep the bird moist Even a very lean bird remains moist as long as it isn& overcooked
NYT Cooking: Most cooks agree that gumbos must have the vegetable trinity of chopped bell pepper, onion and celery, and that they should be highly seasoned. Some gumbos do contain sausage, shrimp and chicken, but there are humbler ones that are made with