Poultry Recipes

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.

Chicken liver mousse baked in ramekins with shallots, thyme, garlic, and cream, unmolded and served with fresh tomato sauce and herb garnishes. A French restaurant classic, home-kitchen achievable.

Mustard pecan chicken: Dijon-slicked chicken breasts pressed into chopped pecans, pan-seared in butter until the nuts turn toasty and the chicken stays juicy. Weeknight dinner with Southern flair.

Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.

Orange honeyed chicken breasts simmered in orange juice and honey, then topped with a wine-thickened pan sauce studded with fresh orange sections and zest. Served over rice.

Deep-fried chicken wings coated in seasoned flour, then glazed with a sticky honey-teriyaki sauce. Crispy, sweet, savory, and gone in minutes.

Hot chicken salad baked in a pie shell with mushrooms, pimentos, and a creamy chicken broth sauce. A warm, comforting twist on classic chicken salad.

Oven-crisped chicken coated in crushed rice cereal for a shatteringly crunchy crust, no deep frying needed. A classic three-step breading and a wire rack keep every piece golden and crisp all over.

Radiant chicken bake layers floured browned chicken with green chilies, tomatoes, carrots, and lemon slices, then oven-braises for an hour. Southwest-style one-casserole family dinner.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Classic sauce a la King made from scratch with a double boiler roux, egg yolk enrichment, mushrooms, pimientos, and dry sherry. A velvety, old-school cream sauce for chicken or turkey.

Red hot sesame chicken marinates cutlets in sesame oil, sugar, and Tabasco, then pan-sears for a quick spicy weeknight dinner. Just five ingredients and ready in 30 minutes.

Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.

Roast turkey with chestnut stuffing rubbed in a butter-flour paste for golden, crispy skin. A Pennsylvania heritage recipe roasted low and slow until tender.

Microwave roast turkey with pan gravy cooks a 12-pound bird in under 90 minutes using the breast-down, breast-up method. A speedy small-kitchen solution for holiday dinner without tying up the oven.

Crispy sesame chicken: bone-in pieces dredged in a sesame-seed-flour coating, pan-fried golden, then baked through. Nutty, crunchy crust on juicy chicken, not the Chinese takeout version.