The herbs d Provence are the star, despite the relative size. The lemon is intended to be provided in wedges as an option for further flavoring, but while I cut the wedges I forgot to serve them. The ...

Preheat oven to 425 degrees. Add olive oil to a large oven-safe skillet over medium to medium-high heat. Season chicken thighs liberally with Creole seasoning. Once the oil is hot, add the chicken and ...

In a bowl or resealable plastic bag, place the chicken, wine, olive oil, herbes de Provence, salt and pepper and mix well to coat the chicken breasts. Let marinate for at least 30 minutes at room ...

1. In a large shallow bowl, stir the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat it completely with flour. 2. In a large flameproof casserole over medium heat, ...

oven from the '70s, which I was using frequently to heat up leftovers. Although it still worked well, it was too small to use for any actual cooking. With only two people to cook for, turning on my ...

This is one of my favorite ways to use up leftover chicken. Don’t be intimidated, crepes are just very thin pancakes. They can be either savory or sweet. Use your imagination with the fillings.

Sign up for the Concord Monitor's morning newsletter and get essential news each day. Sign up Boneless skinless chicken breasts are a convenient go-to for so many ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Chefs Clare de Boer and Jess Shadbolt of King restaurant in New York City stop by TODAY Food to share a few of their signature French dishes. They show us how to make pan-seared chicken with tomatoes, ...