Here a chick, there a chick . . .
Though we’re not inclined to ‘count our chicks before they’re hatched,’ we’re actually quite confident that you’ll enjoy each and every one of our offerings this week: roasted, braised, in parts or whole, there’s more than one way to skin a — make that, cook a chicken!
We’ll start with French-Style Chicken with Peas and Bacon, a British take on that very French notion of braising lettuce. Then watch for Coq au Vin (we know, more French, but trust us!), Creamy Chicken and Pumpkin, Roast Chicken Vinaigrette, Roast Chicken with Cranberry and Thyme Butter, and finally, Sticky Citrus Chicken with Carrots and Cashews. So many ways to enjoy the smaller cousin of November’s iconic bird — is your mouth watering yet?!?