577 chicken broad recipes

Italian baked chicken: cut-up whole chicken coated in Italian breadcrumbs and cheese, dotted with butter, and oven-baked crispy. Simple Sunday supper with big flavor.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Try a new casserole today with this simple recipe that is sure to earn a spot in your cookbook.

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Sauteed Chicken Livers with Mushrooms & Oni recipe

Lighter chicken Parmesan with breaded chicken breasts baked in marinara, topped with mozzarella and ricotta, finished with crispy breadcrumbs. Italian-American comfort with less fat.

French onion soup with deeply caramelized onions, dry white wine, rich chicken broth, and a bubbling Gruyère crust over toasted baguette slices. Bistro comfort at home.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

Polpette di pollo in brodo: Italian chicken meatballs with Parmesan, lemon zest, and nutmeg poached in chicken broth. A light, comforting soup ready in 30 minutes.

Browned chicken cutlets baked over artichoke hearts in a creamy sauce of chicken soup, mayo, and lemon juice, topped with cheese and buttery bread crumbs. A retro casserole that never goes out of style.

Kreplach with four filling options: chicken, chicken liver with schmaltz, seasoned ground beef, or cottage cheese. Homemade Jewish dumplings for chicken noodle soup or served with sour cream.

Ribollita, the classic Tuscan bread soup layered with vegetables, kidney beans, spinach, and Parmesan. Baked in a casserole with toasted bread soaking up a rich chicken-wine broth.

Portuguese roast turkey brines in cold salted water, then packs a garlicky bread paste directly under the breast skin. Self-basting result with none of the hands-on oven time.

Very good with a dollop of plain yogurt or sour cream on each patty.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.