229 chicken recipes

Whole roasted chicken rubbed under the skin with garlic, lemon, and fresh rosemary, roasted alongside potatoes in one pan. A simple, elegant Easter dinner that serves 10.

Molded turkey pineapple salad sets chopped turkey, crushed pineapple, grapes, and celery in a savory gelatin made with chicken broth and pineapple juice. A retro luncheon classic.

Chilled wild rice chicken salad tossed with sweet green grapes, crunchy water chestnuts, and cashews in light mayo. A refreshing make-ahead lunch or potluck crowd-pleaser that serves six.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

This dump-and-bake chicken and rice casserole uses just 5 ingredients and one pan. Onion soup mix seasons everything while the rice absorbs all those savory juices as it bakes. Weeknight dinner, handled.

A big-batch, three-meat chili of beef, pork, and chicken, with the beef marinated overnight in burgundy wine, then slow-simmered for hours with beer, Sauterne, and a wallop of chiles. Serious chili for a crowd.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Chunky avocado soup blends creamy pureed avocado with milk and chicken broth, then layers in diced corn, cucumber, tomato, and jalapeño. Chilled Mexican-style summer soup.

Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.

Pork loin browned in lard, braised with paprika-coated onions and carrots, then sauced with sour cream, capers, and caraway seeds. A Central European roast that feeds twelve.

Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.

Michaelmas broth is a traditional Irish chicken and rice soup served on the Feast of Saint Michael in late September. Whole chicken simmered with mirepoix, then strained and finished with long-grain rice.

Homemade ranchero sauce with Roma tomatoes, red bell pepper, onion, and garlic simmered in chicken broth. A chunky, mild Mexican tomato sauce for huevos rancheros and more.

Curry-roasted pork loin glazed with mango chutney, surrounded by caramelized pineapple chunks. Tropical Indian-inspired roast with fresh mango garnish.