1. Preheat the oven to 190°C/ 375°F/Gas Mark 5. Put the onion and leek in a heavy-based saucepan with 125 ml/4 fl oz of the stock. 2. Bring to the boil, cover and simmer for 5 minutes, then uncover and cook until all the stock has evaporated and the... - 44.6759

Cut chicken in serving pieces. In heavy skillet brown bacon, onions, shallots and carrot in butter. Remove from skillet. Set aside. Add chicken to skillet. Brown over high heat. Add salt, pepper and garlic. Heat brandy. Light and pour into skillet. Sprinkle... - 45.0841

1. Melt 40 g (1 1/2 oz) butter in a flameproof casserole, add the chicken pieces and brown on all sides. Remove from the pan with a slotted spoon. 2. Add the onions to the pan and cook gently until soft but not coloured. Add the wine and return the chicken to... - 44.8302

GETTING READY 1. Separate guinea hen, keeping breasts intact. Keep aside the legs for later use. MAKING 2. Arrange giblets, back and neck in water and cover with celery tops, onions and carrots. Simmer for about an hour. 3. Using seasoned flour containing... - 40.0764

In a skillet over medium heat, saute onion and garlic in olive oil for 5 minutes. Turn heat to low and cover, simmer 15 to 20 minutes until very soft. Add tomato paste, diced tomatoes, stock, wine, mushrooms, and duck. Cover and simmer 10 minutes. Add basil,... - 40.3379

Mix together all ingredients except mushrooms, eggplant, and crostini. Marinate mushrooms and eggplant in the mixture for 1 hour. Drain mushrooms and eggplant. Saute quickly in a very hot skillet until just brown. Serve on crostini. - 36.632

Saute garlic and shallots in butter over medium-high heat until soft, about 5 minutes. Add chicken livers and saute another 6 minutes, stirring frequently. Add Sauvignon Blanc, sherry vinegar, sage, cayenne pepper, salt, and white pepper. Cook another 5... - 42.4062

Dredge chicken pieces in flour. In a large covered skillet, add olive oil and butter. Over medium heat, brown chicken on both sides. Remove from pan. Add garlic and onions and saute until soft. Return chicken to pan. Add chicken stock and wine. Cover and... - 47.1236

1. Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken skin side down and cook over high heat, turning once, until browned, 12 to 14 minutes.... - 27.4106

Lightly flour chicken pieces and brown on both sides in olive oil, about 7 minutes each side. Remove chicken from pan and add onion and garlic. Saute until very tender. Add remaining ingredients. Return chicken to the sauce and cook for 20 to 30 minutes,... - 39.0944

Preheat grill, or oven to 350°F (180°C). Place chicken in large baking dish. In a food processor, combine all remaining ingredients. Mix thoroughly but do not overblend. Marinate chicken in mixture for 1 hour in refrigerator. Barbecue chicken on grill, 7 to... - 40.9551

In a large skillet, heat butter and saute chicken breasts over medium-high heat, about 5 minutes each side, until brown on both sides. Remove chicken and keep warm. In same pan, add shallots and garlic. Saute 2 minutes. Add wine and lemon zest and let simmer... - 42.7219

Preheat oven to 350°F (180°C). Sprinkle chicken pieces with salt and pepper. In a large skillet with lid, brown chicken in olive oil for about 5 to 7 minutes each side. Transfer chicken to a high-sided baking pan. In the skillet used to cook chicken, saute... - 46.545

Rub the chicken with the flour. In a heavy pan, cook the 1 chopped onion in the shortening; add the chicken and brown well. Pour in the wine and chicken stock; add an herb bouquet made by tying together in a piece of cheesecloth the bay leaf, parsley, and... - 33.1552

For the marinade, place all marinade ingredients in a blender or food processor, and blend thoroughly; mixture will be quite thick. Preheat barbecue grill or broiler 15 minutes before barbecuing. Put all skewers on a large baking sheet, and baste with... - 41.0393

GETTING READY 1) Preheat the oven to 350F° 2) In a saucepan, place together, mushrooms, dash of salt and white pepper, lemon juice, and 1 tablespoon butter. 3) Put the lid on and heat to boil. 4) Reduce the heat, and simmer for 2 minutes. 5) Take the pan... - 44.982

GETTING READY 1. To prepare the marinade, boil the red wine in a saucepan until it is reduced to 1/3 its original volume. Leave to cool. 2. In a shallow glass dish, mix vegetables, peppercorns and bouquet garni and chicken. 3. Pour over the reduced and... - 45.7089

Preheat oven to 325°F (160°C). Saute pancetta in olive oil over medium heat until crispy. Add onions and garlic and cook till soft, approximately 7 to 10 minutes. Add sun-dried tomatoes, mushrooms, and chopped fresh tomatoes. Simmer for 2 minutes. Add wine... - 45.8393

For the sauce, saute onion in olive oil until soft. Add garlic and celery and saute 3 more minutes. Add tomatoes and simmer until very soft, 10 to 15 minutes. Add Sauvignon Blanc, stock, basil, oregano, parsley, sun-dried tomatoes, and sugar. Add salt and... - 47.0313

Preheat oven to 350°F (180°C). For the couscous, in a 4 quart (4 1) saucepan, bring chicken broth and water to a boil. Add couscous and cook as you would pasta, until just al dente. For the fish, in a hot skillet, add olive oil and sear halibut fillets on... - 43.2392

For the soup, in a blender or food processor, puree tomatoes, bell pepper, green onion, chicken broth, tomato juice, and Sauvignon Blanc until smooth. Add the remaining ingredients and mix well. Refrigerate for 1 hour. For the seafood, mix all ingredients... - 37.6196

Lightly salt and pepper the sea scallops. In a large skillet, heat butter and oil together until very hot and sear scallops in batches until brown on both sides. Remove to a warm platter. Drain any liquid remaining in the pan the scallops were cooked in, and... - 43.9523

Preheat oven to 325°F (160°C). Dredge veal roast in flour. In a large Dutch oven or pot, brown veal roast in oil on all sides. Remove from pot. Add onion, bell pepper, and garlic and saute until soft. Add bay leaf, paprika, parsley, thyme, nutmeg, orange... - 46.5599

For the basil-onion mixture, in a small bowl, add the chopped basil, onions, garlic, orange zest (if using), and salt. Mix together and moisten with a small amount of olive oil. Set aside. For the risotto, in a 6 to 8 quart (6 to 8 1) high-sided pot, saute... - 45.6282

In 4 to 6-quart pressure cooker over high heat, combine oil, onion, and tomato. Cook, stirring often, until onion is limp, about 5 minutes. Add wine and boil, stirring often, until liquid evaporates. Stir in rice and broth. Secure lid. Place pan on high heat... - 38.6084

Mix all baste ingredients together and set aside. Skewer all vegetables and baste kabobs. Grill, barbecue, or broil the kabobs until vegetables are tender, turning frequently. - 36.8103

Preheat oven to 350ºF (180°C). Place peppers on baking sheet or ovenproof dish. Brown lamb, onions, and garlic in olive oil until lamb just loses color. Add stock, wine, and parsley. Bring to a boil. Add rice and simmer covered until rice is soft, but not... - 44.811

Trim and discard surface fat from lamb. Place lamb, bony side down, in an 11 by 14-inch roasting pan; insert a meat thermometer in thickest part. Scrub potatoes and cut into halves crosswise; surround lamb with potatoes, cut sides down. Pour 1 cup (240 ml) of... - 38.8471