Chicken recipe collection

Mexican turkey casserole layered with corn chips, green chiles, sour cream gravy, and melted cheddar. A Tex-Mex weeknight dinner using leftover turkey or chicken.

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.

Egyptian Molokhia (Milookhiyya) soup with jute mallow leaves, garlic, and ground coriander in a tomato-spiked broth. Traditionally served over rice with chicken or game.

Chicken breasts goes very well with the mozzarella cheese.

Pan-seared chicken breast with whole grain mustard, sun-dried tomatoes, shallots, and garlic. A quick one-pan dinner with bold Mediterranean flavors ready in 30 minutes.

Very good for celebrating New Year, with the whole families, very ho, if you do like spicy, can add hot chili oil as needed!

Udon noodle soup with chicken, bok choy, carrots, celery, and green onions in a hot chicken broth. A simple, warming Asian-style noodle bowl.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

Asian-inspired venison cutlets seared and coated with fresh herbs and sesame oil, served with a ginger-soy pan sauce. A quick, elegant wild game dinner with bold flavor.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.

Zesty Parmesan chicken breasts dipped in melted butter, coated in a Parmesan seasoning blend with breadcrumbs, and baked crispy at high heat. Four ingredients and done in 40 minutes.

Cold sesame peanut noodle salad with chicken, bean sprouts, scallions, and red pepper, tossed in a garlicky peanut butter-soy dressing. Asian-inspired pasta salad served chilled over crisp lettuce.

Pate Diana, a silky French-style chicken liver pate with sauteed apples, shallots, and apple wine or brandy, sealed in clarified butter. Elegant make-ahead appetizer that keeps a week chilled.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Pollo Loco-style citrus chicken marinade with fresh lemon, lime, orange juice, cilantro, and Mexican taco seasoning. Soak up to four hours and grill for juicy, tangy chicken.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.