1,269 chicken wine recipes

Chicken thigh chunks and spring onions, skewered and glazed with a honey ginger sauce.

Microwave Cajun spiced chicken drumsticks marinated in vegetable juice, hot sauce, and vinegar. Served over rice with a tangy vegetable sauce. Quick, low-fat, and ready in an hour.

Crispy fried chicken wings brushed with spicy butter and hot sauce, served with a chunky homemade blue cheese dipping sauce. The ultimate game day appetizer that pairs with ice-cold beer.

Rich, velvety black bean soup with bacon, ham, brown rice, and eight onions simmered for hours then blended smooth. Finished with white wine and sherry for a luxurious bowl.

A quick and easy recipe that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

Tender veal breast stuffed with gooey mozzarella, spinach, and roasted peppers, rolled tight and slow-roasted until fork-tender. Sliced into gorgeous spirals, this Florentine-style roast feeds 6 with a silky white wine pan sauce.

Silky crab meat stir-fried with ginger, scallions, and cooking wine, finished with wispy egg white and poured over blanched baby bok choy. A light, elegant Chinese seafood dish ready in 35 minutes.

Add a sophisticated touch to your cooking with this scrumptious chicken dish that makes a perfect dinner for you and your loved one.

Add a fruit explosion to your dinner with this delectable dish that will explore your tastebuds after every bite.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.

Cream of cheese soup with sharp cheddar, white wine, and half-and-half. Silky, boozy, and ready in half an hour with a paprika-dusted finish and crouton crunch on top.

Stewed lamb shanks braised with great northern beans, tomato, red wine, rosemary, and bay. A rustic Italian-style one-pot dinner with fork-tender meat falling off the bone.

Hongshao wanyu: crispy whole fish (or cod fillet) pan-fried then braised in a fragrant sauce of dried tangerine peel, black bean, ginger, garlic, and dark soy. Classic Chinese technique.

General Tso's chicken made with dark-meat thighs: crispy-fried pieces tossed in a ginger-scallion soy sauce with chili paste, rice vinegar, and sesame oil finish.

Moroccan chicken breasts stuffed with California dried figs, almonds, and honey, then simmered in a spiced tomato-wine sauce with allspice and sesame seeds. Served over rice for an exotic weeknight dinner.

Creamy turkey tetrazzini with spaghetti, mushrooms, mixed vegetables, and Parmesan baked in a sherry-spiked cream of mushroom and chicken soup sauce. Feeds 8 and vanishes fast.