Chicken recipe collection

Red-wine-marinated beef stew oven-braised with blanched bacon, dark-roux broth, and tomato paste. A freezer-friendly French bourguignon-style stew built in a Dutch oven.

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.

Oven-fried chicken coated in crushed corn flakes and drizzled with melted butter. Crispy like fried chicken but baked hands-off in the oven for an hour.

Paprika chicken drumsticks rub chicken legs with sweet paprika, then pan-fry in olive oil until crisp and deeply flavored. Three ingredients, ready in 10 minutes.

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.

Pasta e ceci, a classic Italian chickpea and pasta soup with garlic, olive oil, Parmesan, and parsley. Simple, rustic, and deeply satisfying.

Pasta e fagioli with cranberry beans, tubetti pasta, white wine, and Parmesan. Half the beans are pureed for a thick, creamy broth with no cream needed.

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.

Light basil pesto pasta with toasted pine nuts, Parmesan, garlic, and reduced chicken broth instead of heavy oil. Fresh, bright, and ready in 20 minutes.

Healthy pasta with spiced lentils, tomatoes, and yogurt in a warmly spiced sauce with cumin, coriander, and ginger for a low-fat vegetarian meal.

Low-fat pasta sauce with Italian white beans, tomatoes, ham, and fresh herbs simmered in reduced chicken broth. Spooned over your favorite pasta shape.

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.

Baked chicken breasts in a sweet-tangy orange juice sauce with brown sugar, basil, and nutmeg, finished with tender peach or apricot halves. Served over white rice for a fruity one-dish dinner.

Chicken strips marinated in peanut butter, soy sauce, and chili get threaded on skewers with peppers and grilled for Thai-inspired party appetizers or easy dinners.

Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.