1,585 chicken leaf recipes

Rice and Italian sausage stuffing with raisins, mustard greens, Parmesan, sage, thyme, and rosemary. A bread-free stuffing for a 10-12 pound turkey, make-ahead friendly.

Authentic Pennsylvania Dutch chicken pot pie with homemade egg noodles, tender chicken, and hearty vegetables in rich broth. Lancaster County comfort food tradition.

An easy and delicious dish that can be simmered all day to create a wonderful aroma in your kitchen.

Chow down on this savory dish that is so easy to make, you can use your crockpot!

Homemade chicken and dumplings from scratch with fluffy parsley-flecked dumplings steamed right on top of herb-simmered broth. Pure comfort food that fills the kitchen with the smell of thyme and rosemary.

A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.

Chunky turkey breast simmered with bacon, carrots, celery, and rosemary in a thick gravy, crowned with fluffy Bisquick dumplings. Old-fashioned comfort in a Dutch oven, ready in about an hour.

Butter-browned chicken breasts baked with sautéed bell peppers in a white wine and herb sauce. A simple, elegant French-inspired dinner with just a handful of ingredients.

Red bell pepper soup with fresh tomatoes, rosemary, thyme, marjoram, ginger, and cumin. Slow-simmered with red onion and garlic for deep, layered flavor.

Poached salmon steaks for two, simmered in an aromatic bay-dill-peppercorn broth and served with a cool yogurt-cucumber sauce. Light, elegant date-night dinner.

Hot spiced crab soup with whole cracked Dungeness crab simmered in a buttery white wine and chicken broth, spiked with garlic, cayenne, and hot pepper sauce. A messy, hands-on bowl built for cracking and slurping.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

Baked chicken breast with lemon pepper and Italian seasoning, deglazed with white wine, broiled golden, and served chilled with pecan chutney. An elegant cold main dish.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Classic chicken fricassee simmered with carrots, onions, and bay leaf in a thick, savory gravy topped with light, fluffy homemade dumplings. Pure old-fashioned comfort in one pot.