400 chicken recipes

Old World chicken is a four-ingredient baked chicken breast with seasoned breadcrumbs, melted muenster cheese and a finishing splash of wine. Simple, comforting weeknight fare.

Party-sized chicken wings marinated in soy sauce, brown sugar, melted butter, and dry mustard. Baked until sticky and glazed, served hot or cold. Makes 30 servings for a crowd.

Chicken breasts baked low and slow over chipped beef with a creamy mushroom soup and sour cream sauce, dotted with bacon. A retro casserole classic that practically cooks itself.

Low-fat chicken breast paired with a tangy Mediterranean marinade deliver a rich flavor packed healthy main.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.

Grilled tarragon chicken: Dijon-rubbed chicken breasts grilled over hot coals and basted with a tarragon-lemon butter. Classic French bistro flavors off the backyard grill.

Another delicious chicken casserole that will satisfy anyone's hunger without a problem.

Oven-baked "un-fried" chicken coated in yogurt and seasoned Italian bread crumbs with Old Bay and Creole spices. Crispy, flavorful, and low-fat with no deep frying required.

Soy-sherry marinated broiled chicken served cold, perfect for picnics and summer gatherings. Feeds a crowd of 12 with crispy, savory skin and tender meat you can make ahead.

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.

Use this south of the border style chicken in your quesadilla's, panini's, pasta and other favorite dishes. Better yet, enjoy it on it's own!

French farmhouse chicken braised on a bed of leeks and garlic in apple juice, white wine, and brandy. The pan juices reduce into a concentrated cream sauce that's worth every minute.

Chicken cacciatore braises bone-in chicken pieces with Italian plum tomatoes, onions, green pepper, garlic, and mushrooms in a herby tomato sauce. The Italian hunter's-style classic that gets better the longer it simmers.

Butter-baked chicken breasts topped with a rich sherry and mushroom almond sauce with Worcestershire and a hint of almond extract. Elegant enough for company, served over rice.