You can also swap the chicken for turkey breast or pork tenderloin, and adjust the vegetables based on what you have ...

In the same skillet, melt butter over medium heat. Add the mushrooms and sauté until they’re golden brown and tender. Stir in ...

add the seasoned chicken. Cook for 3-4 minutes, stirring often, until it is mostly cooked through. Add a bit more oil if needed then add the onion, bell pepper, and mushrooms. Cook another few minutes ...

2. Add small pieces of chicken, green chilly and pour vegetable stock for flavor and saute them all together for 10 minutes. Let it cook for sometime and then put the chicken filling on top of it and ...

Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour. Add the sliced mushrooms then pour in the soy sauce/rice wine season­ing ...

Add the chicken ... and mushrooms and reduce the heat until the mixture is simmering. Continue to simmer the mixture until the volume of liquid has reduced and thickened, and the vegetables ...

Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool. Roll out the pastry on a lightly floured ...

3. In the roasting pan, combine the lemon slices, shallots, potatoes, fennel, carrots, garlic, a generous pinch each of salt ...

For centuries in France, families who subsisted on little, made pot au feu (literally pot on the fire) a dish of boiled meat and vegetables. Now considered the national dish of France, pot au feu ...

Add the leeks and mushrooms and cook for ... until the sauce has thickened, then stir in the wholegrain mustard. 2. Stir the chicken and tarragon into the sauce, then spoon the mixture into ...