596 chicken salt pepper recipes

Classic herb stuffing with cubed bread, butter-sauteed onion and celery, poultry seasoning, and fresh parsley. Makes 10 cups, enough for a 12-pound turkey.

Chicken thighs marinated in balsamic vinegar, white wine, lemon zest, and thyme, then simmered until tender. The marinade reduces into a glossy, tangy pan sauce you'll want to pour over everything.

Not too watery, not too heavy, this recipe is just right! Once again, I often adjust measurements and go by feel!

Tossed some broth and cabbage into the slow cooker, and household members said, "Hmm, smells good, what is it?" Just some cabbage. That's it." He said "You should find a Gerrman name for it." Really simple, and very tasty! Easy to make with typical ingredients that can be found in your pantry.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

Cumin-rubbed chicken baked with olives and lemon creates an aromatic one-pan dinner with Mediterranean flair perfect for busy weeknights or meal prep.

Skinless chicken legs marinated overnight in malt vinegar, dry white wine, shallots, and fresh basil, then broiled until caramelized and tangy. A bold, pub-inspired twist on weeknight chicken.

Minced chicken bound in a thick béchamel with mayo, shaped into balls, triple-coated in flour, egg, and crushed saltines, then deep-fried until shatteringly crisp and golden.

A great side dish for Thanksgiving that will be gone before you can say "pass the turkey".

A succulent chicken dish that is served with a savory sauce that will kick your tastebuds up a notch!

Breakfast chicken hash baked with leftover chicken, gravy or cream, tarragon, and pimiento. A fast way to turn last night's roast chicken into a savory weekend brunch. Serve with corn cakes or waffles.

Classic egg drop soup with silky egg ribbons, chicken broth, fresh green onions, and a hit of white pepper. Five ingredients, ready in 10 minutes, just like the takeout version.

Grilled chicken marinated in gin, lemon juice, lemon zest, and fresh oregano. The juniper botanicals in the gin add a piney, herbal depth to the marinade.

Sautéed chicken livers with onions and mushrooms in garlicky butter, dredged in pancake flour for a crisp crust. An old-school appetizer or budget dinner over rice pilaf.

Roasted chicken with apricots braised in white wine, thyme, and paprika. A classic Jewish-style holiday main with sweet-savory pan sauce and tender carrots and onions underneath.

Whole chicken rubbed with a bold spice blend, stuffed with fresh herbs, and grilled on charcoal with beer basting every 20 minutes. Smoky, juicy, and packed with herby flavor.