467 black pepper chicken recipes

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Homemade chicken broth simmered low and slow with aromatic vegetables, bay leaf, and fresh parsley for a rich, golden stock that beats anything from a can.

Whole-wheat couscous pilaf with chicken broth, hot sauce and fresh parsley. Healthy 10-minute side dish with a touch of heat.

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.

Vegetable stew with potato, green beans, yellow and green peppers, and tomato simmered in chicken broth with fennel seed. A light, Weight Watchers-friendly one-skillet side.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.

Lemony chicken thighs marinate in fresh lemon juice for 12 hours, then sauté golden and bake in lemon-thyme broth. Make-ahead picnic and potluck classic, served chilled.

A light, ginger-infused chicken soup with sauteed shiitake mushrooms, napa cabbage, spinach, and a drizzle of sesame oil. Clean, bright, and nourishing.

Chicken and noodle cacciatore with a whole stewing hen simmered until tender, then baked over wide noodles in a tomato-olive-mushroom sauce.

Oven-barbecued turkey legs dredged in chili-spiced flour, seared golden, then braised low and slow in barbecue sauce with chicken bouillon. Fall-off-the-bone tender in 2 hours.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.

Easy turkey soup with elbow macaroni, frozen mixed vegetables, and a surprising splash of orange juice concentrate. A fast weeknight soup ready in 35 minutes.

Grilled chicken quesadillas with fire-roasted poblano peppers, cheddar, and Monterey Jack cheese in flour tortillas. Cooked in a dry skillet for a crispy, golden shell with no added oil.