7,083 chicken beer recipes

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Pasta shells and chicken in a from-scratch ricotta and Parmesan cream sauce with fresh dill and sliced almonds, baked until bubbly. Homemade comfort, no canned soup.

Honey walnut chicken with boneless breasts rolled in honey then coated in ground walnuts and bread crumbs. Five ingredients, no frying, and a golden crust that bakes up crunchy.

Add a kick your chicken with this delicious recipe that uses lemon juice, olives and a variety of spices.

Chicken Czardas with sliced chicken breast, mushrooms, and onions in a creamy yogurt-paprika sauce with sherry, served over noodles. A lighter take on Hungarian chicken.

Easy chicken and cornbread dressing casserole with cream of chicken and cream of celery soups. A simple, Southern-style one-dish comfort meal ready in an hour.

Higaditos en chipotle stir-fries chicken livers with onion in smoky chipotle-tomato sauce. Authentic Mexican offal dish ready in under 30 minutes, served with warm tortillas.

This is a feel good soup. When you're sick, or just want soup it's a homemade soup that always is amazing! And I don't usually even like soup!

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

Pounded chicken breasts stuffed with a curry-spiced filling of carrots, raisins, and bread crumbs, then baked until tender and topped with a tangy yogurt-marmalade sauce. Low-calorie comfort with bold flavor.

Browned chicken breasts simmered in golden corn soup with broccoli florets and melted cheddar cheese. A creamy, cheesy one-skillet dinner ready in 45 minutes.

Chicken breasts gently poached in parchment with fresh cilantro, sliced thin and served alongside steamed baby carrots with a sizzling lemon-olive oil drizzle. An elegant dinner for two.

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

This recipe nowadays is not only cooked in Chinese New Year, but also in normal days!

Refined split pea soup with fresh sorrel, ham hock, lemon, and cream, puréed silky smooth and strained. Serve it piping hot in winter or well chilled as an elegant summer starter.

Fiery Sichuan-style wok chicken with chili, fermented bean curd, and fresh ginger, simmered in stock and served over tender pea shoots. A 30-minute wok sensation.