Chicken recipe collection

Grilled prawns basted with homemade chimichurri sauce made from fresh parsley, oregano, garlic, jalapeno, and red wine vinegar. Bright, garlicky, and ready fast.

Pressed sandwich: hollowed French bread stuffed with sliced meat, crisp bacon, melted brie, and caramelized onions, then pressed golden in a skillet. Panini-style meat lover's sandwich without a press.

Pressure cooker chicken stock: a golden, flavor-packed homemade broth in 15 minutes of pressure time. Chicken parts, onion, carrot, celery, and a splash of sherry make stock richer than any carton.

Pressure cooker chicken stock made in 30 minutes with stewing hen, celery, carrots, onion, and peppercorns. Rich, gelatinous stock in a fraction of the time.

Pressure cooker veal stock delivers the silky gelatinous depth of day-long simmered stock in just 45 minutes. Veal bones with aromatic vegetables, bay, thyme and peppercorns for the ultimate sauce base.

Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.

Provencal chicken slow cooker (crock pot): chicken pieces braised with bacon, shallots, tomato, red wine, and Mediterranean herbs. 8 hours on low for a restaurant-worthy French-Italian-Spanish fusion.

Sophisticate your chicken today with this easy crockpot recipe that you will end up storing in your cookbook.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Authentic-tasting mole in under an hour using jarred paste, Mexican chocolate, and a simple trick. Smoky, rich sauce coats tender boiled chicken for a weeknight win.

Fight off that cold with this hearty soup that will warm you up in just a matter of seconds!

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

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.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.