7,257 chicken recipes

Lentil pheasant soup with wild game, earthy lentils, root vegetables, tomatoes, rosemary, and dry sherry. A hearty rustic hunter's soup worthy of a cold evening.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Classic Yucatecan sopa de lima with chicken simmered in lime-scented broth colored by annatto seeds, with tomatoes, oregano, and a hint of grapefruit. Topped with crispy tortilla strips.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

Veal scallops pounded thin and sauteed in olive oil, topped with wilted spinach, capers, and lemon in a reduced chicken stock sauce. Six ingredients, 30 minutes, light and elegant.

Chilled carrot and cantaloupe soup pureed silky smooth with coriander and cumin, finished with a feathered yogurt garnish. An elegant cold soup for summer entertaining.

Baked rice casserole with green onions, celery, butter, and sage simmered in chicken broth. A simple savory side dish that pairs with roast poultry or pork.

Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.

White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.

Fans of Southwestern cuisine will enjoy this version of white chili, flavored with chopped green chiles and onion, and simmered in a broth blended with garlic, oregano, cilantro and ground red pepper.

A silky British-style soup pairing ripe tomatoes with tart cooking apples, simmered in stock and pureed velvet-smooth. Equally lovely hot with a swirl of cream and snipped chives, or chilled on a warm summer afternoon.

Smoky bacon meets sharp cheddar in this velvety soup loaded with tender vegetables. Cook everything in bacon fat for maximum flavor, then stir in cream for pure comfort in a bowl.

Hearty Mexican chili with three beans, eggplant, ale, and poached chicken. Slow simmered with cumin, oregano, and red pepper flakes, then finished with goat cheese and fresh cilantro.

Loaded au gratin potatoes with hash browns, cheddar cheese, sour cream, green chiles, and a crunchy cornflake topping. The ultimate cheesy potato casserole for potlucks and holidays.