7,083 chicken beer recipes

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

This reduced-fat Chicken Jubilee recipe broils chicken until the skin is golden brown and finishes the main dish on the stovetop. It can be prepared ahead, if desired, to save time the next day.

Molded turkey pineapple salad sets chopped turkey, crushed pineapple, grapes, and celery in a savory gelatin made with chicken broth and pineapple juice. A retro luncheon classic.

Spinach garlic soup is a creamy blended soup with fresh spinach, shredded carrots, eight cloves of garlic, and a nutmeg-scented finish. Silky, vivid green, on the table in 40 minutes.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Homemade cream of mushroom soup built on a butter roux with 4 to 5 cups of fresh sliced mushrooms, celery, and onion, finished with half-and-half. No canned soup compares.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Chilled wild rice chicken salad tossed with sweet green grapes, crunchy water chestnuts, and cashews in light mayo. A refreshing make-ahead lunch or potluck crowd-pleaser that serves six.

Lemony ham and rice soup made in the microwave in just 20 minutes. A quick one-dish meal using canned chicken rice soup, chopped ham, lemon juice, and nutmeg.

Honey curried chicken baked in a sticky glaze of butter, Dijon mustard, honey, curry powder, soy, and ginger. Marinate for an hour, bake uncovered, and baste as it caramelizes.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Fusilli with lentil sauce is a hearty pasta tossed in a simmered lentil, tomato, and spinach sauce with rosemary, thyme, and Parmesan. A protein-rich one-pot pasta dinner that's mostly pantry ingredients.

Chinese chicken with fermented black beans (dow see), green peppers, and sherry in a savory sauce. A classic Cantonese wok dish with proper velveting technique.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Country rigatoni tosses pasta with cannellini bean broth, chicken, Italian sausage, escarole, broccoli, and Parmesan. A rustic Tuscan-style pasta with soul-warming depth.

Moroccan chicken with pistachios, dried apricots, pine nuts, and cinnamon over rice, finished with rosewater and edible flower petals. An aromatic, jewel-toned one-dish dinner.