Chicken and Slicks

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Appears in Cook's Country February/March 2011

SERVES4 to 6

TIME2¼ hours

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WHY THIS RECIPE WORKS

Replacing water with canned chicken broth was a no-brainer and provided a flavorful base for our Chicken and Slicks recipe. Rather than throw chicken parts into simmering broth, we browned them first to boost flavor. We used both white and ...

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