412 chicken leaf recipes

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

If you're tired of using the oven for every little thing, then try this delicious crockpot recipe that won't disappoint!

Simple celery-rice casserole baked in chicken broth with onion and marjoram. An easy, budget-friendly side dish that practically makes itself in the oven.

A quick blender sauce of ripe mango, bloomed curry powder, fresh mint, and lime juice. Tropical, tangy, and ready in under 15 minutes. Drizzle over grilled shrimp or chicken for an instant flavor upgrade.

Creamy pureed parsnip and carrot soup with half-and-half, fresh herbs, and a crispy bacon garnish. A silky root vegetable soup for cool-weather dinners.

Seasoned mystery crackers made with oyster crackers tossed in buttery oil, cream of chicken soup mix, garlic powder, and parsley. Addictive no-bake party snack ready in minutes.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Pecan rice melange marries chewy wild rice and tender long grain rice with toasted pecans, butter, and fresh parsley. A nutty, herbal side that holds its own next to roast chicken or pork.

Olive oil and vinegar chicken cacciatore braised with white wine, garlic, and rosemary. Italian hunter-style chicken without the heavy tomato sauce. Pan-to-oven in 45 minutes.

Flattened chicken breasts stuffed with asparagus spears and Swiss cheese, rolled tight, and topped with a white wine-mushroom sauce spiked with tarragon and lime. Elegant, light, and ready in 45 minutes.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Tex-Mex chicken salad with picante-simmered chicken breast, creamy avocado, smoky bacon, and a cumin-spiked sour cream dressing. Bold Southwest flavor served cold on crisp lettuce.

Wild duck breasts draped in bacon and braised in spiced wine with mushrooms, onions, and herbs. Warm cinnamon, cardamom, and clove notes make this a hunter's table showpiece.

Whole chicken roasted French-style in a covered casserole with sherry, baby onions, and potatoes. The herb-stuffed cavity perfumes the bird while pan juices reduce into a thin gravy.