856 chicken king recipes

Chowning's Tavern Brunswick stew: a Colonial Williamsburg classic with stewing hen, lima beans, corn, okra, tomatoes, and potatoes slow-simmered into Southern comfort.

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

A fiery raspberry-chile marinade with orange zest, raspberry vinegar, and fresh orange juice. Use it on chicken, shrimp, or grilled meats for a sweet-hot kick that lasts for weeks in the fridge.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Chicken fried steak made from pounded round steak, egg-dipped and flour-dredged, pan-fried in oil and butter with cream gravy made from the pan drippings. True Texas comfort food.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

Slow cooker navy bean soup with ham hocks or chicken, potatoes, carrots, celery, and thyme. A hearty crockpot bean soup that simmers all day and freezes well.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.

Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Traditional Irish cabbage and bacon: savoy cabbage layered with bacon strips and allspice berries, simmered in stock until tender. Simple, hearty, and soul-warming.

The perfect dish for seafood lovers can now be made and served in no time with your very own crockpot.

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.

This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack