267 chicken leaf recipes

Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!

If you wish you could have Thanksgiving all year-round then try this simple recipe that will help you make a scrumptious and tantalizing dinner.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

Salt cod and potato casserole (bacalhau) baked in tomato-parsley broth. A traditional Portuguese-style dish with flaked cod, sliced potatoes, and olive oil.

Quick spaghetti sauce made with ground chicken or turkey, white wine, tomato sauce, and fresh vegetables. A lighter meat sauce with basil and sage, ready in 30 minutes.

Florida-style garlic soup pours boiling chicken broth over toasted French bread and crushed garlic, then poaches a whole egg right in the bowl. A quick Spanish-inspired sopa de ajo ready in 10 minutes.

Sweet and sour chicken saute with orange juice, white wine, raspberry vinegar, and rosemary, finished with fresh orange segments and avocado. Bistro-style chicken with bright pan sauce.

Spicy couscous with curry, cumin, and cinnamon, tossed with sauteed tomatoes and green onions. A fragrant 15-minute side dish or light main course.

Pan-seared chicken in an orange, white wine, and raspberry vinegar sauce topped with fresh orange sections and creamy avocado slices. Elegant enough for date night.

Pounded chicken thighs sear golden in butter and olive oil, then get draped in a white wine cream sauce with thyme, parsley, and capers. Bistro-style elegance in under 40 minutes.

Grilled chicken breast topped with warm fruit salsa of kiwi, strawberries, and cantaloupe marinated in a hot raspberry vinegar and tarragon dressing.

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.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.