Welcome to my kitchen! Find what you want using the menus There are two. The one above my head is for the recipe pages. The one below gives you access to a variety of cooking articles, hints and basic cooking skills that I have put together over the years. You will find these menus on every page in this site. Tip Of The Week Casserole Chicken Recipes Casserole - or cassoulet if you prefer - of chicken is an easy dish that carries with it the seeds of its own destruction: overcooking. Chicken cooked over a long period of time, even in liquid, tends to dry out. If it has bones in it will release unpleasant flavors. Stick to the times given in these chicken recipes and you will not have a problem, I promise you. Chicken Casserole  There’s nothing clever about this chicken recipe. It’s a straightforward Aussie family stew for cooking in the oven and serving on a winter’s night Chicken in Cider The original chicken in cider was probably from the Normandy area of France. I got my initial recipe from an article by Albert Roux. This is my version, simplified for quick and easy family cooking. It serves four. Chicken Tagine  Tagine of chicken simply means a stew cooked in a special kind of pot with Mediterranean spices and preserved lemons. You don't need the pot, a casserole dish will do, but you do need the preserved lemons. Chicken With Olives  This Mediterranean-style way of cooking chicken crops up most frequently in cookbooks written by people who, I suspect, were heavily influenced by Elizabeth David. Since I am one of them it appears here Coq au Vin  Coq au vin is a French recipe standard. The variations that have appeared over the years have not always been an improvement. This is one authentic version from a small bistro in Poitiers