Chicken recipe collection

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

Flour-dredged chicken livers sautéed golden and stirred into a rich tomato sauce with red wine, basil, oregano, and a hint of cinnamon. A hearty, old-school pasta sauce with incredible depth.

Rum-soaked chicken baked with sweet potatoes, raisins, cinnamon, and ginger in a brown sugar glaze. A warm, Caribbean-inspired one-pot casserole with island spice.

Flour-dredged chicken breast simmered with artichoke hearts, garlic, oregano, and fresh lemon juice. A bright, rustic Italian skillet dinner ready in 40 minutes.

Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.

Chicken Morocco with skinless thighs braised in stewed tomatoes, prune juice, diced prunes, and warm allspice. Served over fluffy bulghur for a North African weeknight dinner.

A whole chicken slow-baked with potatoes, eggplant, cauliflower, carrots, and tomatoes seasoned with dill. An Italian-inspired one-pot Sunday dinner for six.

A simple dinner that is perfect for family and will please everyone!

Chicken pox pancakes: pancake stacks decorated with banana eyes and mouth, strawberry chunk spots, and powdered sugar pus. Halloween or sick-day kids' breakfast.

Ground chicken sloppy joes loaded with bell pepper, onion, and rice in a tangy sauce, piled on toasted buns. A lighter twist on the classic that kids devour.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.

Egg whites omelete that has minced chicken breast in, is cooked in a hot wok until the omelete is set and the chicken is cooked. It can be a light, tasty yet nutritious brunch or a quick week-day meal with a few slices of crusty bread.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

Grilled chicken breast crowned with a bright anjou pear relish bursting with radish crunch, fresh tarragon, and toasted almonds. A tangy balsamic-lemon sauce ties it all together in under 45 minutes.

Seared chicken breasts draped in a glossy blackberry pan sauce with sautéed mushrooms and shallots. Sweet, earthy, and elegant, all in 30 minutes with everyday ingredients.