7,255 chiken recipes

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

Savory crepes stuffed with a creamy salmon, mushroom, and sour cream filling, topped with Swiss cheese and broiled until bubbly. Elegant and ready in 30 minutes.

New Brunswick chicken barley soup simmers bone-in chicken with pearl barley, carrots, celery, mushrooms, and peas. Maritime Canadian comfort soup that doubles as a complete meal.

Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.

Rich pastry crust made with lard and schmaltz (chicken fat) for an extra-flaky, savory pie shell. The traditional savory pie pastry built on rendered animal fats for unmatched flavor and tenderness.

Mussel and saffron soup with fresh mussels steamed in white wine, simmered in a leek, garlic, and fenugreek broth tinted golden with saffron and finished with cream.

Savory meat-filled manicotti stuffs pasta tubes with seasoned ground chicken, mozzarella, parmesan, and bread crumbs, baked in marinara with melted cheese. Italian-American comfort food, lighter version.

Canned refried beans transform into a velvety smooth soup with chicken broth, green chilies, and cilantro, topped with melted cheese and sour cream for a quick Mexican-inspired meal ready in 20 minutes.

Creamy Irish potato and leek soup with a half-pureed, half-chunky texture, finished with heavy cream. Topped with shredded cheddar and crumbled bacon.

Curry-scented jasmine rice pilaf studded with dried cranberries, currants, pears, figs and toasted sunflower seeds. Fragrant, jewel-toned side dish for roasted chicken, pork or holiday tables.

Chicken chili con carne with ground chicken breast, kidney beans, sweet peppers, and crushed tomatoes, finished with melted Monterey Jack. A leaner, weeknight take on classic chili that simmers in one skillet.

Veal stew braised in sour cream and white wine with mushrooms, onions, and Worcestershire sauce. A rich, old-world Dutch oven stew served over curried rice.

Pan-seared pork scalloppine in a from-scratch cranberry sauce with red wine vinegar, chicken stock, and cranberry liqueur. Elegant weeknight dinner in 40 minutes.

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.

Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.

Red-cooked eggs simmered in dark soy sauce, brown sugar, chicken broth, and sesame oil until deeply colored. A Chinese appetizer served with a hoisin and oyster sauce dip.