261 chicken bacon recipes

Roasted squab with corn and chili sauce: juniper-scented birds roasted rare, served with a smoky bacon, chili, and corn-cob sauce sweetened with maple syrup.

Jalapeno cornbread stuffing made from scratch with homemade cornbread, bacon, onions, celery, oregano, and chicken broth. A spicy, savory Southern-style dressing for turkey or as a hearty side dish.

All the flavors of a Reuben sandwich in soup form: corned beef, sauerkraut, potatoes, and caraway in a bacon-enriched broth with pumpernickel croutons and Swiss cheese.

Bacon-wrapped chicken breasts marinated in soy, garlic, ginger, and hot sauce, then baked low and slow until the bacon crisps and the chicken stays juicy. A holiday-easy main dish.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Classic rumaki appetizer with chicken livers and water chestnuts wrapped in bacon, marinated in soy sauce with ginger and curry, then broiled until crispy. A retro cocktail party staple.

Italian pasta fagioli soup with cannellini and kidney beans, bacon, ditalini pasta, and aromatic vegetables. The classic Italian peasant pasta-and-bean soup ready in 40 minutes.

Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.

Fall corn chowder with bacon, potatoes, fresh corn, milk, and cream finished with thyme and parsley. Hearty harvest soup ready in 40 minutes.

Chicken breasts rolled around tender fiddlehead ferns, breaded and browned, then baked in a glossy sherry-mushroom sauce with bacon and tomatoes. A unique Canadian-inspired spring dinner that celebrates foraged greens.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

Reuben sandwich in soup form with corned beef, sauerkraut, potatoes, caraway seeds, and dry mustard. Topped with buttery pumpernickel croutons and grated Swiss cheese.

Oysters and bacon soubise with pan-fried oysters and chopped bacon served over fettuccine or wild rice, topped with a Chablis-tarragon cream sauce thickened with arrowroot.

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.

French coq au cidre with chicken braised in sparkling dry cider and Calvados with caramelized onions, bacon, prunes, and a bouquet garni. Normandy comfort food at its finest.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.