412 chicken leaf recipes

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

Shaker herb soup with chives, chervil, sorrel, and tarragon simmered in chicken broth, ladled over toast, and topped with nutmeg and grated cheddar. A garden-fresh 40-minute bowl of pure simplicity.

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.

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Pasta e ceci, a classic Italian chickpea and pasta soup with garlic, olive oil, Parmesan, and parsley. Simple, rustic, and deeply satisfying.

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

Potato chowder with diced potatoes, grated carrot, and onion simmered in chicken broth, then finished with a creamy skim milk base thickened by a flour slurry. A lighter chowder with all the comfort and none of the heaviness.

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

New Year is coming, this moment is always excited, it means a lot. But we always need some good recipes to celebrate it, this chowder is a great one to keep!

Spaghetti aglio e olio with a twist: 12 cloves of garlic (half sliced golden, half raw and minced) tossed with olive oil, chicken broth, and parsley. Bold and simple.

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

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.

Wild rice with mushrooms, crispy bacon, thyme, and green onions. A nutty, earthy side dish simmered in chicken bouillon and finished with fresh parsley.

Cold buttermilk beet soup with julienned beets, celery, dill, and a splash of hot sauce simmered in chicken broth then chilled. A tangy, vibrant pink summer soup similar to cold borscht.

Tomato-based seafood soup with fresh herbs, pasta shells, and mixed seafood finished with dry sherry. Elegant 60-minute bisque.