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Baked Chicken With Asparagus, olives and tomatoes in a white wine sauce

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Baked Chicken With Asparagus, olives and tomatoes in a white wine sauce

NYT Cooking: This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine%...

Chicken Breasts With Tomatoes and Capers

NYT Cooking: This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine%...

Freeze & Preserve Fresh Herbs in Olive Oil (scheduled via http://www.tailwindapp.com)

Freeze & Preserve Fresh Herbs in Olive Oil

Freeze & Preserve Fresh Herbs in Olive Oil (scheduled via http://www.tailwindapp.com)

NYT Cooking: Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic. The recipe uses skinless chicken legs or thighs

Greek Chicken Stew With Cauliflower and Olives

NYT Cooking: Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic. The recipe uses skinless chicken legs or thighs

Coq Au Vin, the Ultimate One Pot Dinner - Warm and comforting chicken braised in red wine-the best of French country cooking!

Coq Au Vin, the Ultimate One Pot Dinner

Coq Au Vin, the Ultimate One Pot Dinner - Warm and comforting chicken braised in red wine-the best of French country cooking!

Quick Balsamic Fig Roasted Tomato and Burrata Cheese Tarts       http://www.halfbakedharvest.com/quick-balsamic-fig-roasted-tomato-and-burrata-cheese-tarts/

Quick Balsamic Fig Roasted Tomato and Burrata Cheese Tarts

Quick Balsamic Fig Roasted Tomato and Burrata Cheese Tarts http://www.halfbakedharvest.com/quick-balsamic-fig-roasted-tomato-and-burrata-cheese-tarts/

Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce recipe from Food Network Kitchen via Food Network

Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce

Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce recipe from Food Network Kitchen via Food Network

Thai Chicken Skewers with Peanut Sauce {made using indoor grill pan}

Thai Chicken Skewers with Peanut Sauce (made on indoor grill pan)

NYT Cooking: In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children)

Deviled Chicken Thighs

NYT Cooking: In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children)

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