RecipeHive

0

Braised Fennel

Posted by in Shared Member Recipes

2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds

1 1/2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup reduced-sodium chicken broth

1/4 cup water

0

Crispy Balsamic Chicken Thighs with Brussels Sprouts

Posted by in Shared Member Recipes

1/4 c. plus 3 tbsp. extra-virgin olive oil, divided

1 tbsp. balsamic vinegar

1 tbsp. fresh thyme leaves

1 tbsp. freshly chopped rosemary

kosher salt

Freshly ground black pepper

4 bone-in skin-on chicken thighs

10 whole peeled garlic cloves, ends trimmed

1 lb. brussels sprouts, ends trimmed and halved or quartered if large

2 tbsp. freshly grated Parmesan, for serving

0

Skillet Chicken Pot Pie

Posted by in Shared Member Recipes

1 tbsp. olive oil

3 boneless, skinless chicken breasts, cut into 1″ chunks

kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

2 tsp. fresh thyme

3 tbsp. flour

1 1/2 c. frozen peas

2 c. chicken broth

2 tbsp. heavy cream

1 can refrigerated biscuit douhg

1 Egg, lightly beaten

0

Spiced Mussel and Saffron Soup

Posted by in Shared Member Recipes

The spices in this dish are coaxed to release their full flavor by first blooming them in hot butter.  Chef Curtis Stone then “steals” the flavor from the mussels with this long-cooked method and adds velvety texture to the soup with the addition of cream.