Poultry

Tarragon Chicken
Entree, French, Poultry

Tarragon Chicken

Tarragon Chicken was one of my Mother In Law’s favorite “Ich Mich Pich” or 1-2-3 method of cooking. In other words, she preferred to use as few ingredients as possible and definitely avoided recipes with multiple steps.  Just mix up your tarragon-mustard coating, dip and coat the chicken; then bake: […]

Roasted Breast of Turkey
American, Entree, Poultry

Roasted Breast of Turkey

A rolled Turkey Breast is perfect when you don’t want to roast a whole bird. It’s easy to prepare and is delicious hot or cold. I love using the leftovers for sandwiches or a Chef’s Salad!  Even your dark meat devotées will find it moist, flavorful and satisfying. There is […]

Coq Au Vin
Entree, French, Poultry

Coq Au Vin

The exact translation of Coq au Vin is chicken in wine; but it is so much more. There are so many layers of flavor built up in this recipe inspired by Julia Child. The mushrooms are quartered rather than sliced; so they have a more toothsome feel in your mouth. […]

Apricot Glazed Turkey
American, Entree, Poultry

Apricot Glazed Turkey

Don’t let anyone tell your turkey is dry and boring! Spreading the margarine and herbs under the skin covering the breast and  the outside of the whole turkey adds incredible flavor. The apricot-ginger glaze gives the skin a sticky crisp texture and mouthwatering taste. Tenting the turkey mid roasting helps […]