Saturday, September 19, 2020

Make This Mustard-y, Shallot-y One-Pot Chicken

View in Browser Add nytdirect@nytimes.com to your address book.
Christopher Testani for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Carla Gonzalez-Hart.
Saturday, September 19, 2020
Make This Mustard-y, Shallot-y One-Pot Chicken

The week’s most popular dishes include chicken with shallots (above), Regina Schrambling’s Dijon and Cognac beef stew and Melissa Clark’s spiced ginger shrimp with burst tomatoes. Find more recipes in the collection below.

 

Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Facebook Twitter Pinterest
ADVERTISEMENT

 

Christopher Testani for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Carla Gonzalez-Hart.
Christopher Testani for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Carla Gonzalez-Hart.
1 1/2 hours, 4 to 6 servings
Facebook Twitter Pinterest

 

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
About 3 hours, 4 to 6 servings
Facebook Twitter Pinterest

 

David Malosh for The New York Times. Food Stylist: Simon Andrews.
David Malosh for The New York Times. Food Stylist: Simon Andrews.
20 minutes, 2 to 3 servings
Facebook Twitter Pinterest

 

Andrew Scrivani for The New York Times
Andrew Scrivani for The New York Times
45 minutes, 4 to 6 servings
Facebook Twitter Pinterest
ADVERTISEMENT

No comments:

Post a Comment