2,073 bon les recipes

Waldorf chicken with boneless breasts poached in apple juice and ginger, topped with a warm sauce of chopped apples, celery, raisins, and scallions.

Chicken thigh chunks and spring onions, skewered and glazed with a honey ginger sauce.

Foil-packet chicken breast dinner with corn, green beans, and onions in a Parmesan-garlic seasoning. Easy grill or oven meal with minimal cleanup.

Chicken breasts baked with marinated artichoke hearts, mushrooms, and rosemary in a creamy broth sauce. Served over noodles for a comforting weeknight dinner.

Absolutely creamy and delicious way to prepare thrifty chicken legs and thighs.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

Thai chicken with cashews and dried chilies stir-fried with fish sauce, soy sauce, and a touch of sugar. A quick, authentic Thai stir-fry ready in 30 minutes.

This is one of the most excellent pizza I have ever eaten, tomato chutney gives the pizza amazing flavor, so delicious.

.

A simple authentic Indian chicken curry. Adjust the spices to suit your tastes. Serve it with steamed rice or spicy rice puloa (posted separately)

Bacon and chicken carbonara sauce loaded with crispy pork, tender chicken thighs, and velvety Parmesan cream. Toss with pasta or pour over zucchini noodles for low-carb magic.

Delicious pieces of chicken and sliced mushrooms in a creamy sauce full of flavour.

Browned chicken thighs simmered in a creamy broccoli cheese sauce with carrots, bell pepper, and garlic. Wok-cooked for one-pot ease and ready in an hour.

French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.

Seared chicken thighs baked with meaty portobello mushrooms in a red wine pan sauce with shallots, garlic, tarragon, and lovage. Restaurant-quality flavor, one pan, 45 minutes.

Italian chicken tonnato: poached breasts sliced thin and draped in a silky sauce of tuna, anchovies, mayonnaise, white wine, and lemon. Served cold with capers and parsley. Elegant and make-ahead friendly.