2,140 chicken recipes

Hunan-style chicken braised with fresh plums, Szechuan peppercorns, ginger, and sesame seeds. A spicy-sweet Chinese plum sauce forms naturally as the fruit breaks down during simmering.

A simple and delicious soup that is easy to make and a great side dish for lunch!

Chinese whole crab wok-fried with fresh ginger, scallions, and red pepper in a glossy sherry-soy sauce thickened with cornstarch. Messy, hands-on, and absolutely worth it.

Showstopper honey-baked ham simmered in ginger ale, roasted with white wine, glazed with honey-maple-mustard, and served with rich pan sauce. Restaurant-worthy holiday centerpiece.

One-skillet arroz con pollo with browned chicken legs and thighs simmered over turmeric-tinted rice, bell peppers, and scallions. Low-fat, low-calorie, and ready in 45 minutes.

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

Hawaiian chicken liver pate with sherry, brandy, curry powder, and toasted walnuts, shaped like a pineapple and decorated with olive slices. A retro showpiece appetizer for parties.

If you don't trust the oven, then use the crockpot to make this succulent dish which is perfect for the Thanksgiving holidays!

Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

No-cook avocado soup blended with chicken broth, yogurt, lemon juice, and a touch of nutmeg. Creamy, chilled, and ready in minutes with zero cooking required.

White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Chilled cream of cucumber soup with sour cream, fresh dill, and parsley. A cool, refreshing summer starter that's better made the day before. No fuss, no stove time after dinner.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

Italian lemon ginger chicken breast (Petto di Pollo al Limone e Zenzero) pan-cooked in butter, white wine, and fresh lemon juice with marinated ginger. Just six ingredients.