6,844 chicken wing recipes

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Veal cutlets pan-fried until golden, then simmered in a tangy apple-lemon pan sauce with mushrooms and a velvety apple puree. A French-Norman style weeknight veal dinner.

Lemon-sweet crockpot chicken browned in seasoned flour then slow-cooked in frozen lemonade concentrate, brown sugar, ketchup, and vinegar. Tangy-sweet with a glossy sauce over rice.

Easy chicken souffle uses canned cream of mushroom soup as a shortcut béchamel, folded with whipped egg whites and shredded cooked chicken for a light, fluffy weeknight main.

Persian-style pilaf with basmati rice, red lentils and sour cherries perfumed with turmeric and cumin, finished with a buttery golden crust. A sweet-tart, aromatic side or vegetarian main with real character.

Jean Hardin's potatoes are the classic funeral potatoes casserole: hash browns, sour cream, cream of chicken soup, and onion, topped with buttered corn flake crumbs. Pure Midwest potluck comfort.

Chicken roulades stuffed with roasted poblano peppers, shrimp, cilantro, and Monterey Jack, sliced into rounds and drizzled with a buttery cream shrimp sauce.

Classic Quebec-style roast goose stuffed with bread, currants, and apples, slow-roasted with aromatic vegetables and finished with a white wine pan gravy. A showpiece holiday roast.

Goan shakoothi chicken with dry-roasted whole spices, toasted coconut, and a garlic-ginger-green chili paste. An authentic West Indian curry built entirely from scratch.

Chicken and spinach quiche with melty Swiss cheese, basil-spiked custard, and a flaky pre-baked crust. A make-ahead brunch favorite that uses leftover chicken and pantry staples.

Chicken crêpes featuring mushrooms and walnuts in a creamy sauce is a delightful and satisfying dish that combines the tender, juicy chicken with the earthy flavors of mushrooms and the rich, nutty taste of walnuts for a pleasing variety of textures.

Hearty red bean, rice, and sausage soup with carrots, celery, red pepper, and tomato sauce. A one-pot Louisiana-inspired meal that thickens as it simmers and keeps for days.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Old-fashioned braised chicken with carrots, celery, onions, and bell pepper in a creamy milk gravy. Country farmhouse cooking at its simplest, feeding a crowd of 12 from one pot.

Classic chicken Kiev: pounded chicken breast wrapped around a finger of chive-butter, breaded twice, chilled, and deep-fried until golden. The butter bursts at first cut, just like it should.