Chicken recipe collection

Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

Pizza-style chicken meatloaf baked in a clay pot with oregano, pizza seasoning, and Parmesan, topped with pizza sauce, mozzarella, and mushrooms.

Mediterranean chicken breasts braised in red wine, canned tomatoes, basil, and garlic, served over spaghetti with green olives. A light one-skillet version of chicken cacciatore.

Cold cucumber mint soup blended with yogurt, chicken broth, and fresh mint then chilled until refreshing. A light, creamy no-cook summer soup garnished with radishes and diced cucumber.

Miss Hulling's chicken pot pie made from scratch with a whole stewing hen simmered into rich broth, loaded with potatoes and carrots, and topped with golden pastry. Old-fashioned comfort food done right.

Molded turkey pineapple salad sets chopped turkey, crushed pineapple, grapes, and celery in a savory gelatin made with chicken broth and pineapple juice. A retro luncheon classic.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Halal-style pot stickers filled with beef and lamb, napa cabbage, scallion, and a hint of orange zest, then pan-fried and steamed for crisp bottoms and tender tops. Pleated, juicy dumplings with a dipping sauce.

Lighter chicken and rice casserole made with skim milk, defatted broth, and reduced-calorie mayo. Topped with toasted almonds and baked until bubbly. All the comfort, less the guilt.

New Orleans-style muffaletta on focaccia piled with ham, turkey, provolone, and a tangy olive relish of green olives, artichokes, anchovies, capers, and garlic. Chilled overnight for full flavor.

Butter chicken with yogurt-marinated pieces baked then simmered in a saffron cream sauce with cardamom, cinnamon, and ground almonds. A rich, aromatic Indian classic.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

Crustless quiche with ham, cheese, green chilies, and black olives. Bisquick batter blended with eggs and evaporated milk forms its own light base.