Chicken Recipes

Crispy fried chicken marinated overnight in an Italian dressing paste, dipped in milk and club soda, dusted with pancake mix, deep-fried, then oven-finished. A two-stage cooking method for shatteringly crisp skin and juicy meat.

Creamed turkey with pastry pillows: leftover roast turkey and Italian sausage in a mushroom-sherry cream sauce, served over buttery puff pastry squares. Holiday-leftover dinner for a crowd.

Pan-seared pork scalloppine in a from-scratch cranberry sauce with red wine vinegar, chicken stock, and cranberry liqueur. Elegant weeknight dinner in 40 minutes.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Classic veal scallopine with Marsala wine pan sauce. Thin-pounded veal cutlets seared crisp and finished with sweet Marsala in 6 minutes flat.

Flour-coated chicken pieces browned in a skillet, then simmered in a sweet-tart cranberry sauce with orange and lemon juice. A one-pan comfort dinner ready in an hour.

Cajun chicken sauce piquant with a dark roux, Chablis wine, tomato sauce, stuffed olives, and hot pepper sauce, slow-cooked for hours and served over spaghetti. Big-batch Cajun cooking.

Creamy chicken on biscuits made with cream of chicken soup, sauteed celery, green pepper, and pimento. A quick comfort food dinner using leftover cooked chicken.

Oysters Bienville, the classic New Orleans baked oyster dish with a rich shrimp and mushroom cream sauce, topped with parmesan and breadcrumbs. Old-school Creole indulgence.

Hungarian chicken paprikash simmers bone-in chicken with sweet paprika, onions, peppers, and tomato, then finishes with a sour cream sauce. Traditional one-pot dinner served over noodles or dumplings.

Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.

Scalloped chicken casserole with cooked chicken, elbow macaroni, and sliced hard-boiled eggs layered in a homemade roux-based gravy, topped with buttered breadcrumbs and baked golden.

Cheese and beer soup with cheddar, provolone, bacon, bell pepper, and chicken bouillon in a butter-flour roux base. Thick, creamy, and loaded with smoky, cheesy flavor.

Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.

Country-style braised chicken: flour-dredged chicken breasts browned, then simmered in a marjoram-scented broth and white wine that turns into a silky pan gravy. Spoon it over biscuits or rice.

Crockpot paprika chicken: a slow-cooker version of Hungarian-style chicken paprikash. Tender chicken simmered all day with sweet paprika, tomatoes, peppers, and a sour cream finish. Serve over egg noodles.