412 chicken leaf recipes

Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.

Herb-marinated braised lamb shanks: shanks rubbed with cumin, coriander, curry, and rosemary, then oven-braised fall-off-the-bone tender with carrots, potatoes, and zucchini in a rich gravy. A one-pot showpiece dinner.

Hearty white bean soup with thick-sliced hot Italian sausage, chickpeas, and creamed corn. Simmered with cumin and bay leaf for deep, warming flavor.

Asian-inspired venison cutlets seared and coated with fresh herbs and sesame oil, served with a ginger-soy pan sauce. A quick, elegant wild game dinner with bold flavor.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

One-pot arroz con pollo with saffron yellow rice, chicken, tomatoes, green peppers, peas, and pimientos. A classic Latin comfort meal cooked in a single pan.

Stuffed chicken breast rolls filled with fat-free mozzarella, mushrooms, chives, and yogurt, coated in paprika breadcrumbs and baked. A low-calorie chicken dinner with melty cheese inside.

Chicken tagine with pine nut couscous braises chicken thighs in a fragrant Moroccan spice blend with dried apricots and prunes, served over couscous scented with lemon zest and toasted pine nuts. A dinner-party-worthy North African main.

Southern black-eyed peas simmered low and slow with smoky ham, balsamic vinegar, garlic, and a bay leaf. A one-pot comfort dish with just the right kick of crushed red pepper.

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

I used two cups of chicken broth, and 1 cup of water, still nice!

This Lemony Veal Piccata main dish comes together quickly, combining tender veal cutlets with a zesty lemon and caper sauce. The veal is lightly coated in flour and sautéed until golden brown, then served with a sauce made from white wine, lemon, and capers. This classic recipe balances tangy and savory flavors for a delicious meal that is sure to please.

Surprise your loved one with this scrumptious chicken dish that will add a kick to anyone's tastebuds.

An apricot stuff for roasting whole chicken or turkey, perfect for the holidays. From a church LIFE cookbook. Bake outside the bird for a low fat alternative.

Avocado halves stuffed with saffron pastina, chopped tomatoes, scallions, parsley, and vinaigrette. An elegant lunch main or dinner first course with golden, fragrant pasta filling.

French country potato salad with turkey strips, green beans, and fresh herbs, drizzled with Italian dressing. A warm, lighter take on potato salad.