855 chicken beer recipes

Dress up your chicken with this recipe that will add a boost of flavor to your dinner.

Chicken Morocco with skinless thighs braised in stewed tomatoes, prune juice, diced prunes, and warm allspice. Served over fluffy bulghur for a North African weeknight dinner.

Rustic Spanish chickpea soup with chorizo, ham hock, carrots, and tomato sauce simmered in chicken broth. Hearty, smoky, and on the table in just 30 minutes.

Chicken Regency salad with artichoke hearts, water chestnuts, green olives, and butter-toasted pecans in Italian dressing. Marinated overnight for deep flavor, served cold on lettuce.

Oven bag Italian chicken baked in spaghetti sauce with green peppers. Just 5 ingredients and 30 minutes for a hands-off weeknight chicken dinner served over spaghetti.

Bulgur pilaf studded with dried apricots and raisins, simmered in chicken broth and finished with fresh parsley. A nutty, high-fiber whole grain side dish ready in 30 minutes.

Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Howtowdie: traditional Scottish roast chicken stuffed with toasted oats, onion, coriander, and nutmeg, surrounded by whole roasted onions for a rustic Highland Sunday dinner.

Spiced Tex-Mex chicken and rice with kidney beans, raisins, and green peas, made entirely in the microwave. A one-dish dinner in just 30 minutes.

Hot dog stew with hunks of potato, onion, and bell pepper in a roux-thickened broth. A frugal one-pot supper from the pantry, ready in under an hour.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

Don't let that chicken go dry, but instead try this flavorful recipe that will help you start your own personal cookbook.

Potage Saint-Germain: a classic French green pea soup with carrots, leeks, lettuce, and a finishing splash of cream and milk. Pureed silky-smooth and finished with a dollop of sour cream or sherry.

One-pan baked couscous with chicken, Cortland apples, golden raisins, and toasted almonds spiced with cinnamon, coriander, and cloves. A 35-minute Moroccan-inspired dinner.

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.