Poultry Recipes

Cordon bleu casserole with cubed turkey and ham in a creamy dill sauce, topped with cheddar breadcrumbs and walnuts. A cozy way to use leftover holiday meat.

Country Captain Chicken: a classic Southern curried chicken dish with tomatoes, raisins, coconut, and almonds served over rice. Flour-dredged and pan-fried, then simmered in curry sauce.

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

A one-skillet curried rice dish with chicken breast, crunchy walnuts, and applesauce stirred through for natural sweetness. Finished with a cool swirl of yogurt. Quick, light, and full of warm spice.

Golden chicken cutlets simmered in enchilada sauce with corn, green chiles, and melted cheddar. Roll them up in warm flour tortillas for a 35-minute Tex-Mex dinner.

Hungarian-style chicken paprikash with onions, sweet paprika, and sour cream sauce. Classic comfort food served over noodles or dumplings.

Curried chicken breasts baked in a warm, fragrant curry gravy of onion, garlic, ginger and cinnamon, brightened with a squeeze of lime. The breasts are floured and browned first, then bake gently in the sauce until tender.

Classic chicken Kiev: pounded chicken breast wrapped around a finger of chive-butter, breaded twice, chilled, and deep-fried until golden. The butter bursts at first cut, just like it should.

Crispy General Tso's chicken double-fried in a beer batter with a sweet-spicy glaze of soy sauce, vinegar, orange zest, and crushed chilies. Better than takeout.

Roasted Cornish hens brushed with olive oil, parsley, and thyme, served with pan-gravy mushrooms, glazed carrots, and Brussels sprouts. A rustic Sunday dinner plate, scaled small.

Don't let that chicken go dry, but instead try this flavorful recipe that will help you start your own personal cookbook.

Honey-glazed chicken baked in a sweet-spicy sauce of honey, brown sugar, lemon juice, soy sauce, and curry powder. Flour-dredged pieces basted until sticky, golden, and caramelized.

Dutch-style chicken fillets coated in a mustard-egg batter, pan-fried in butter, and served over sauteed leeks with fresh red currants and Granny Smith apple. Sweet, tart, and savory in every bite.

Lemon basil chicken is an oven-bag method that steams boneless chicken breasts in lemon juice, dried basil, and onions for tender, low-fat results with zero cleanup. Ready in about 40 minutes.

Lemony chicken thighs marinate in fresh lemon juice for 12 hours, then sauté golden and bake in lemon-thyme broth. Make-ahead picnic and potluck classic, served chilled.

Poulet Nouvelle Orleans, buttermilk-soaked fried chicken plated Southern-style with sausage, bacon, corn on the cob, and broiled tomatoes. A Louisiana-French centerpiece.