7,083 chicken beer recipes

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Silky pureed artichoke soup with cream, lemon juice, and white pepper. Serve it chilled for summer or gently warmed for cooler days.

Bacon-wrapped chicken breasts marinated overnight in fresh orange juice, soy sauce, garlic, and white vinegar. Grilled or oven-baked until juicy and firm with a citrus tang.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

A classic quick and easy main dish. Ready in a flash, chicken and mushrooms sautéed with garlic in a Marsala wine sauce.

Chicken breasts stuffed with green chiles, cheddar, and Monterey Jack, rolled in crushed tortilla chips and baked until crunchy. Serve with sour cream and taco sauce for a Tex-Mex feast.

Fresh spinach tossed with sautéed chicken breast, ripe strawberries, and red onion, all dressed in a sweet poppy seed vinaigrette made with the pan drippings. A bright, filling salad ready in 20 minutes.

Easy chicken stuffing casserole layered with cooked chicken, boxed stuffing, cream of mushroom and chicken soups, and chicken broth. A weeknight comfort dinner that tastes like Thanksgiving leftovers.

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.

Let your family enjoy this succulent dish that will have them thanking you over and over for making such a delicious dinner.

Italian spaghetti sauce with three meats: beef, pork, and chicken simmered in tomato paste and Italian tomatoes with meatballs. A slow-cooked Sunday gravy that freezes well.

Easy pork chop dinner braised low and slow in chicken broth with onion and garlic for fall-apart tender meat. Five ingredients, one skillet, hands-off weeknight cooking.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Oven-baked chicken wings coated in a salty Parmesan and herb breadcrumb crust that shatters with every bite. Make-ahead friendly and feeds a crowd with 60 crispy pieces.

Baked chicken breasts with amaretto and stuffing with an orange glaze.

This easy chicken etouffee brings Cajun country straight to your kitchen with a golden roux, the holy trinity of onion, celery, and bell pepper, and a kick of red pepper flakes. Ready in 40 minutes, served over hot rice.