Meat Recipes

Cider chicken braised Normandy-style with hard cider, calvados, bacon, prunes, slow-cooked onions, and a fresh bouquet garni. Rustic French autumn cooking at its best.

Tangy grilled chicken with a Scotch bonnet and white wine marinade, sweetened with tomato paste and brightened with vinegar. A Caribbean-inflected chicken built for hot coals.

A medieval English blancmange: tender poached chicken folded into creamy almond milk rice with butter and ground almonds, topped with golden fried almonds. A savory, centuries-old dish brought to life.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

Broiled chicken quarters rubbed with pressed garlic and rosemary, basted with chicken broth and topped with slivered garlic. A simple, 5-ingredient garlic-forward roasted chicken.

A creamy make-ahead filling for chicken broccoli pockets, loaded with cooked chicken, broccoli, mozzarella, and cream of chicken soup. Portion and freeze it now, then stuff into dough and bake hot, golden hand pies.

A whole chicken stuffed with herbed stuffing mix, pressure-cooked until juicy, and finished with a quick homemade gravy. Comfort food that feeds a crowd with minimal fuss.

Blackberry vinegar chicken with a rich and flavourful demiglace. Great for a special occasion.

Flour-dusted chicken pieces browned in butter, then simmered with mushrooms, olives, garlic, tomato purée, and sherry. A classic Italian cacciatore that's on the table in 40 minutes.

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.

Make-ahead Mexican chicken casserole with corn tortillas, cheddar, Monterey Jack, sour cream, and cream of celery soup. Assemble the night before and microwave until bubbly.

Easy chicken paella casserole with browned chicken pieces baked over rice, peas, mushrooms, and onion soup mix in chicken broth. A simplified, hands-off version of the Spanish classic.

Chicken roll-ups with breaded chicken, Monterey Jack cheese, and barbecue sauce wrapped in crescent roll dough, brushed with egg, and topped with sesame seeds.

Rosemary fried chicken dredges chicken pieces in seasoned flour with crushed rosemary, then pan-fries until golden and crisp. The 30-minute crusted chicken with herbal flair.

Dump-and-bake chicken and rice casserole with cream of mushroom soup and onion soup mix. Six ingredients, 15 minutes of prep, and the oven handles the rest.

Braised chicken with lime, cumin, coriander, and turmeric in a one-pan stovetop recipe. Golden-browned chicken pieces simmered in warm spices and finished with fresh lime juice.