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Christmas Chicken Fricassee

Every time I make this chicken fricassee, I love it a little more, and I tweak it every time. In my cookbook as Paris Chicken, this recipe combines the idea of chicken cooked with chorizo in its original iteration, with one that’s more Mediterranean with olives and red bells, and a jalapeño-spiked sausage, bringing my influences full circle, back home to Texas. Bay leaves and rosemary add layers of flavor and a very wintery, holiday-ish vibe. It’s basically a flavor bomb going off in your mouth with each bite.

Whatever you do, don’t forget to serve this with a crusty baguette or two for soaking up the juices.

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