Chicken recipe collection

Walnut-crusted chicken breasts pan-fried golden and topped with a tangy raspberry-lime sauce made with sherry, seedless jam, and coriander. Elegant yet simple.

Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.

A succulent and scrumptious chicken salad made with chopped celery, slivered almonds and swiss cheese.

Warm spiced chicken salad with cumin-coriander rubbed chicken breast, sliced radishes, and a warm balsamic-sesame dressing made from the pan drippings.

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.

Wild rice baked chicken layers chicken breasts over wild rice, celery, and green peppers in one casserole. The rice cooks in chicken bouillon broth as the meat bakes above.

Wild rice with mushrooms, crispy bacon, thyme, and green onions. A nutty, earthy side dish simmered in chicken bouillon and finished with fresh parsley.

Yogurt chicken marinated 24 hours in a spiced yogurt blend of turmeric, ginger, cinnamon, cloves, garlic, and lemon juice, then baked golden. Deeply flavored and incredibly tender.

Grilled Yucatan-style chicken thighs marinated overnight, double-skewered for flat grilling, and served with papaya tomatillo salsa and julienned jicama.

So good. Teenage son who is a picky eater said "Best chicken ever!" Next time I'll add more veggies. Yum. Everyone enjoyed it including my 2 year old.

Roasted chicken seasoned with celery salt, onion salt, and seasoned salt, then baked covered until juicy and finished uncovered for golden skin. A make-ahead win that yields two birds: serve one tonight, debone the other for the week.

Broiled chicken breast with lemon, rosemary, garlic, and a Dijon mustard finish. A lean, flavorful dinner with a golden mustard crust in under an hour.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.