Recipes with chicken, whole

Braised chicken quarters with cooked cucumber chunks, mushrooms, and sherry in a creamy sour cream sauce. An unusual European-style chicken dish with a surprising star ingredient.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Whole roast chicken brushed with butter, lemon juice, and fresh savory herb. Four ingredients, juicy meat, crisp golden skin in 90 minutes.

Jalapeño grilled chicken basted in a sweet and spicy homemade barbecue sauce with ketchup, brown sugar, vinegar, and jalapeños. Backyard BBQ flavor with a real kick.

Classic French coq au vin: chicken browned in butter, then simmered with red wine, brandy, pearl onions, and mushrooms. A rustic red wine chicken braise streamlined for the microwave.

Chinese-style steamed whole chicken with a ginger-scallion dipping sauce made with smoking-hot peanut and sesame oil. Tender, juicy, and deeply flavorful.

Oven-baked chicken pieces coated in seasoned flour, sprinkled with sesame seeds and lemon juice, then finished with white wine. Simple one-pan dinner with elegant results.

Honey lemon chicken grilled over charcoal then finished in the oven with a sticky glaze of honey, Worcestershire, and lemon juice. Serve over rice for a crowd.

Southwestern chicken with a brown sugar, lemon zest, and cayenne dry rub, finished on the grill with a beer-mustard basting sauce. Overnight-marinated bone-in chicken with deep smoky char.

Mustard grilled chicken with a crunchy breadcrumb crust. Dijon, red wine vinegar, shallots, thyme, and cumin build a tangy glaze that doubles as a binder.

Slow cooker whole chicken with lemon juice, thyme, paprika, and parsley. Rub with butter, set it, and forget it for tender, fall-off-the-bone results in 8 hours.

Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.

BBQ honey glazed chicken brushed with a five-ingredient honey-mustard-lemon glaze on the grill. Skin-on or skinless cuts, golden lacquered exterior, and bright citrus balancing the sticky sweet.

Marinated ginger chicken with lemon juice, soy sauce, and double ginger (fresh and ground) soaked overnight then grilled or broiled. Bold flavor, simple prep.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

Plum-sauced chicken glazed with plum jelly, Worcestershire, dark corn syrup, and ginger. Marinated, oven-roasted, then finished at high heat for a sticky, lacquered crust.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Broiled chicken halves basted in honey-mayonnaise glaze with paprika and onion. The mayo keeps the meat juicy while the honey browns the skin golden and crisp.

French braised chicken in red wine with Madeira-soaked prunes, caramelized pearl onions, and crispy bacon. An overnight marinade builds deep, layered flavor worth every minute.

A comfort food family favorite. A creamy chicken pie topped with biscuits.

Whole roasted chicken rubbed inside and out with sun-dried tomato paste, garlic, fresh basil, and parsley. Crisp golden skin, deeply savory flavor in every bite.

Moroccan chicken braised under sweet caramelized onions, plump raisins, toasted pine nuts, honey, and warm spices. North African comfort with traditional sweet-savory flavor.

Filipino chicken soup simmered with peeled mung beans, ginger, garlic, tomatoes, fish sauce, and anchovy until thick and hearty. A nourishing one-pot comfort meal.

BBQ pulled chicken sandwich with dry-rubbed grilled whole chicken and a coffee-spiked vinegar barbecue sauce. Served on white buns with cole slaw, classic Southern style.

Don't leave out your crockpot when planning to cook this succulent dish made with raspberry jam which gives it a tangy flavor.

Classic French chicken with 40 cloves of garlic, slow-baked in vermouth with herbs and aromatics. Garlic turns mellow and spreadable on toast.

King Ranch Casserole layers shredded chicken, flour tortillas, Ro-Tel tomatoes, and sharp cheddar under a creamy soup blanket. A Texas potluck classic built for hungry crowds and zero fuss.

Five-ingredient baked chicken slathered in French onion dip and topped with buttery crushed crackers. The ultimate retro casserole-aisle dinner with a crisp golden crust.

Soy-sherry marinated broiled chicken served cold, perfect for picnics and summer gatherings. Feeds a crowd of 12 with crispy, savory skin and tender meat you can make ahead.

Moroccan-spiced roast chicken with saffron, ginger, and cilantro, finished with a pan sauce of green olives and julienned lemon zest. Two birds roasted golden for a crowd of 10.

Homemade Chicken Casserole with Cream Cognac Sauce recipe

Microwave chicken with sauce supreme cooks a whole cut-up chicken in under 30 minutes, then gets coated in a cream-of-chicken soup sauce with parsley and pickled onions. A retro 1980s weeknight classic.

Roast chicken halves brushed with butter, lacquered in raspberry glaze, and crowned with fresh kiwi slices. A retro fruit-glazed chicken with sweet-savory pop and showstopper plating.

Spice-rubbed whole chicken cooked in the microwave in just 20 minutes, served with zucchini and tomatoes tossed in the savory drippings.

Chicken thighs stir-fried with broccoli and scallions in peanut oil, then finished with grated parmesan and whole wheat croutons. A quick East-meets-West dinner ready in 30 minutes.

Light chicken and avocado tacos top crisp shells with sliced chicken, lettuce, tomato, and red pepper, then drizzle with a creamy mashed avocado-yogurt dressing. Ready in 15 minutes for a healthy weeknight meal.

Chicken in parmesan cream sauce with crispy skin, an egg-yolk-enriched mornay sauce, and a broiled breadcrumb-parmesan crust. French bistro classic at home.

Apricot chicken baked low and slow with a sweet-tangy glaze of apricot preserves, duck sauce, ketchup, and vinegar over matzo-crusted pieces. A crowd-feeding, Jewish-style classic.

Louisiana chicken gumbo with stewing hen, andouille sausage, oysters, and file powder built in a cast iron pot. Browned-hen fond, holy trinity, and oyster liquor give this gumbo serious depth.

Chicken and apple casserole with green lentils, root vegetables, and apple juice braised in one pot. A hearty fall dinner where the lentils cook right in the broth alongside browned chicken quarters.

Marinating chicken in this creamy, orang-y and sweet marinade really gives the chicken lots of yummy flavor, also make the chicken very tender, then coated with almond-bread crumb mixture. It's succulent in the inside and golden, brown and crusty on the outside when it's out of the oven.

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

Tender chicken pieces stir-fried with carrots and celery in tangy plum sauce, finished with ginger, sherry, and Chinese pickles. Glossy cornstarch gravy coats every bite.

Chicken and spaghetti bake in tomato sauce in one Dutch oven, with the pasta cooking right in the sauce. Saves a pot, picks up serious flavor, family-style classic.

Whole chicken slow-cooked with parsnips, carrots, white wine, and fresh oregano. Set it and forget it for 8 hours, then reduce the pan juices into a rich sauce.

Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.

Oven barbecue chicken with just 2 ingredients: a cut-up whole chicken and your favorite bottled barbecue sauce. Baked uncovered for an hour until tender and caramelized.