467 blac peppered chicken recipes

Potato leek soup pureed silky-smooth from russets, sweet leeks, onions and chicken broth. A five-ingredient French bistro classic, no cream needed.

A simple yet flavorful and very hearty dish of Irish style cabbage and bacon. Only a few cost effective ingredients that turn into a flavorful dinner.

Avgolemono is the classic Greek lemon-egg rice soup, a silky chicken broth thickened with whisked eggs and fresh lemon juice. Light, restorative, and ready in 35 minutes.

Infuse flavor into boring Brussels sprouts by shallow braising in stock with shallots and thyme.

Herbed tomato soup microwaves a tomato sauce base with sauteed onion, basil, and thyme into a 15-minute single-serve soup. Low fat, low calorie, served with Parmesan croutons.

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

Velvety creamy tomato onion soup made with pureed fresh tomatoes, sauteed onions, basil, and silken tofu for a dairy-free, high-fiber bowl. A comforting homemade tomato soup that simmers in under 45 minutes with a silky, rich finish.

Roasted yellow pepper soup with cumin, garlic, and milk, pureed through a food mill for a silky smooth finish. A vibrant, golden soup with sweet roasted pepper flavor.

Creamy winter squash soup with finely chopped hazelnuts, onions, and a splash of sherry. The nuts add nutty body without any dairy thickener. A simple autumn first course.

Velvety butternut squash bisque with carrots, Spanish onion, and a whisper of nutmeg. Freezes beautifully for up to 3 months. A make-ahead fall and winter staple.

Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.

Bennigan's potato soup copycat with diced potatoes, ham and chicken stock, and a roux-thickened milk finish. The Irish-pub-style creamy potato soup that turned a chain restaurant into a cult favorite.

What an easy and tasty dish! Don't forget to let the breasts rest for about 10 minutes after you take them out of the oven, which ensures that all the delicious juices are secured inside the breasts. The roasted veggies were also very flavourful. Definitely a wholesome meal.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

Pan-seared chicken breasts dredged in sage and nutmeg, deglazed with dry vermouth and sweet red peppers for an elegant 30-minute dinner.

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.