1,585 chicken leaf recipes

French country potato salad with turkey strips, green beans, and fresh herbs, drizzled with Italian dressing. A warm, lighter take on potato salad.

Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Pan-fried orange roughy fillets with crisp breadcrumb crust, finished with a bright pan sauce of garlic, white wine, lemon juice and parsley. Light, flaky and elegant in 40 minutes.

Simple chicken saute is a lean 30-minute dinner for two: lightly pounded chicken breasts pan-seared in olive oil, then topped with a quick lemon, green onion, and mushroom pan sauce. Weeknight French bistro technique.

Chicken Marengo, the classic French braise said to be created for Napoleon: flour-dredged chicken browned and simmered in white wine and tomato with mushrooms and a fragrant bouquet garni.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Mexican-style chicken breasts braised in tomato sauce with green olives, capers, and mushrooms. Veracruz-inspired one-skillet dinner with bright, briny flavor.

A rustic French-style venison terrine with pork belly, brandy-soaked cranberries, juniper, and gin. Wrapped in bacon and baked in a water bath for a charcuterie board showstopper.

Golden homemade popovers split open and filled with a tarragon-scented chicken and pea filling made lighter with yogurt, skim milk, and white wine. Low-calorie comfort food that still satisfies.

Italian chicken stir-fry with pepperoni, bell peppers, zucchini, red wine, rosemary, and thyme, finished with Parmesan. A fast skillet dinner that blends Italian flavors with stir-fry technique.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Oysters and bacon soubise with pan-fried oysters and chopped bacon served over fettuccine or wild rice, topped with a Chablis-tarragon cream sauce thickened with arrowroot.

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.

Mussel and saffron soup with fresh mussels steamed in white wine, simmered in a leek, garlic, and fenugreek broth tinted golden with saffron and finished with cream.

Juicy ground chicken burgers seasoned with tarragon and tomato paste, grilled and topped with a creamy Dijon-tarragon sauce on toasted English muffins. Lighter than beef, bigger on flavor.