53 chicken mole recipes

Pistachio chicken rolls stuffed with mushrooms, ham, and chopped pistachios, then baked in a glossy apricot-chutney wine sauce. Slice into elegant pinwheels for a show-stopping dinner party main.

Chicken roll-ups with breaded chicken, Monterey Jack cheese, and barbecue sauce wrapped in crescent roll dough, brushed with egg, and topped with sesame seeds.

Breaded chicken breasts stuffed with spinach and feta cheese, baked golden and topped with a lemony mushroom-caper wine sauce. A Greek-inspired dinner that's worth the extra step.

Pounded chicken breasts marinated in hot sauce and butter, stuffed with crumbled blue cheese, then baked and broiled golden. All the bold buffalo wing flavor in an elegant roll-up.

Broiled chicken breasts stuffed with red bell pepper, Parmesan, and pine nuts, served with a fresh mango-papaya-coconut salsa spiked with ginger, lime, and jalapeno. A 45-minute dinner that's equal parts elegant and easy.

Flattened chicken breasts stuffed with curried rice, sweet raisins, and herbs, then pan-browned and simmered in white wine. An elegant weeknight main that looks fancy but comes together in about an hour.

Classic French chicken vol-au-vents: flaky puff pastry shells filled with cubed chicken in a creamy sherry-laced white sauce. Elegant, freezer-friendly, and ready in 40 minutes.

Tex-Mex chicken wraps rolled with cilantro mayo, salsa-tossed chicken, crunchy red peppers, and romaine. Make ahead and refrigerate up to 2 days for easy lunches.

A baked fish with lemon sauce main dish. The velvety smooth lemon sauce is enriched with egg yolk which adds lovely mouthfeel and richness to the light and flaky sole.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

A quick and tasty weeknight dinner. Sole with a quick pan mushroom sauce.

Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.

Posole Don Federico: a soul-warming Mexican pork and hominy stew, built on pig's feet and pork shanks for a rich broth, with green chiles, garlic, and beer. Garnished with cilantro and scallions.

Sole stuffed with crab, shrimp and mushrooms baked in a mushroom sauce topped with cheese.

Hongshao wanyu: crispy whole fish (or cod fillet) pan-fried then braised in a fragrant sauce of dried tangerine peel, black bean, ginger, garlic, and dark soy. Classic Chinese technique.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.