481 chicken salt pepper recipes

Infuse flavor into boring Brussels sprouts by shallow braising in stock with shallots and thyme.

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

Avgolemono is the classic Greek lemon-egg rice soup, a silky chicken broth thickened with whisked eggs and fresh lemon juice. Light, restorative, and ready in 35 minutes.

Leek potato soup with nutmeg simmers tender leeks and starchy potatoes in chicken broth, then purees to a velvety silk. A whisper of nutmeg lifts the cream-free soup into something elegant. Bistro classic, weeknight effort.

Bitter winter greens made incredibly tasty. The collards are quickly braised to tame any bitterness then mixed with crispy prosciutto, garlic and cayenne pepper for a bit of kick and lemon for a bit of brightness. Healthy winter greens for a solid deep south down-home flair.

Roasted yellow pepper soup with cumin, garlic, and milk, pureed through a food mill for a silky smooth finish. A vibrant, golden soup with sweet roasted pepper flavor.

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

A delicious meal. Succulent chicken and browned mushroom sauce are served over a bed of angel hair pasta that's also tossed with mushroom sauce.

Creamy winter squash soup with finely chopped hazelnuts, onions, and a splash of sherry. The nuts add nutty body without any dairy thickener. A simple autumn first course.

This one skillet side dish makes for quick and easy cleanup. The crunchy butter and maple toasted pecans dress up everyday green beans for a side worthy of a holiday feast.

Velvety butternut squash bisque with carrots, Spanish onion, and a whisper of nutmeg. Freezes beautifully for up to 3 months. A make-ahead fall and winter staple.

Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.

Quick, easy and delicious! An ideal supper on a busy week day.

What an easy and tasty dish! Don't forget to let the breasts rest for about 10 minutes after you take them out of the oven, which ensures that all the delicious juices are secured inside the breasts. The roasted veggies were also very flavourful. Definitely a wholesome meal.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

Pan-seared chicken breasts dredged in sage and nutmeg, deglazed with dry vermouth and sweet red peppers for an elegant 30-minute dinner.