Jamie Oliver's Chicken in Milk - A one-pot technique for the most tender roast chicken, with the most strangely appealing sauce. The lactic acid in milk makes meat especially tender and turns into an amazingly flavorful sauce.
“When I was getting married, I couldn’t think of a caterer I Wedding Chicken (she wanted to use her own recipe for her reception ” says chef Naomi Pomeroy, Expatriate, She went with super-simple chicken, powered by a throw-together marinade.
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.