Meat recipe collection

Chicken sherry bakes bone-in legs with a sauce of tomato, dry sherry, basil, oregano, and garlic. A hands-off Italian-inspired oven braise with just 5 minutes of prep and rich, saucy results.

Chinese five-spice chicken wings marinated in soy, sherry, and ginger, coated in water chestnut flour and deep-fried until golden and crispy. A crunchy, aromatic appetizer or party snack.

Baked chicken with broccoli topped with a bold walnut pesto made from anchovies, basil, parmesan, and garlic. A rustic one-casserole dinner that reimagines classic Italian pesto.

Chinese chicken with cashews stir-fried in a wok with green pepper, water chestnuts, and hoisin imperial sauce. Velveted chicken stays silky and tender.

A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.

Grilled chicken halves stuffed under the skin with blanched garlic and Italian parsley, finished with a lemon-butter garlic sauce. Simple, fragrant, and charcoal-kissed.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.

Skillet chicken breast simmered in orange juice and topped with a fresh raspberry sauce thickened with cornstarch. Fruity, elegant, and low-fat with a hint of nutmeg.

Chicken wrapped in bacon and baked over a bed of dried beef, then blanketed in a creamy sour cream and celery soup sauce. A retro comfort casserole that's salty, savory, and made for spooning over rice.

Chicken and rosemary dumplings made from scratch with a rosemary-steeped tea mixed into the biscuit batter. Tender poached chicken in a hearty vegetable broth topped with fluffy herb dumplings.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Chile-dusted roast duck stuffed with jalapenos, Granny Smith apples, pine nuts, cilantro, and bread cubes. A Southwestern twist on classic roast duck.

Ro*Tel-style chili: quick, punchy ground beef chili built on canned tomatoes with green chiles for instant Tex-Mex heat. One pot, 30 minutes, weeknight dinner solved.

Chili spiced chicken drumsticks baked with lime juice and chili powder until crispy and tender. A lean, three-ingredient baked chicken recipe with bold, smoky heat.