Recipe by GayleQuan | Roasted chicken legs nested on stirfry chanterelles, Belgium salsify with arugula microgreens, spring onion and blackberries; with Champagne ( Moêt & Chandon Rosé) soy sauce. | Cookniche, linking the culinary world
chicken breast stuffed with mushroom chicken farce, mushroom medley, sweet corn blue Blmost purée, sage crisps, crispy skin, chicken reduction gel and burnt leak confi'd in chicken fat
Phil Fanning, Executive Chef of the exquisite Paris House restaurant shares his recipe for roast chicken with chestnut bisque, wild mushroom and delicate crème fraîche.
I am always on the hunt for perfectly seared duck breast and this seared duck with cipollini onions uses a technique that will yield perfect duck every time.
Our version of Pollo a la Brasa (a classic Peruvian chicken dish) makes a fantastic weeknight dinner. We marinate chicken thighs in garlic, soy sauce, lime juice and spices, then roast them until the skin turns golden and crisp. Serve it with an irresistible tart green sauce, made with chilis and cilantro.