Poultry Recipes

Middle Eastern chicken simmered in white wine with saffron, lemon, green olives, and nutmeg. A fragrant one-pot dinner served over lemon rice with bold Mediterranean flavors.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

New Delhi spiced chicken with turmeric, curry, coriander, and ginger-coated chicken breast stir-fried with tomatoes, peppers, raisins, and a splash of sherry. Indian-inspired and ready in 40 minutes.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

Waldorf chicken salad with poached chicken breast, crisp red apples, toasted pecans, and a tangy yogurt-mustard dressing. A lighter take on the classic with three built-in variations.

Olive oil and vinegar chicken cacciatore braised with white wine, garlic, and rosemary. Italian hunter-style chicken without the heavy tomato sauce. Pan-to-oven in 45 minutes.

Ground turkey one-pot meal with green beans, diced potatoes, stewed tomatoes, and tomato soup. A budget-friendly dump-and-heat dinner ready in 20 minutes flat.

Asian-style chicken in a creamy mushroom-teriyaki sauce with water chestnuts, bamboo shoots, and fresh mushrooms. A quick skillet dinner served over rice with chow mein noodles for crunch.

Asian-inspired turkey and veal meatloaf with hoisin sauce, fresh ginger, water chestnuts, sesame oil, and red pepper flakes. A flavorful twist on classic American meatloaf.

Dare to be different. Low-fat healthy red meat. 26g of protein with only 1 gram of fat. Wow!

Oyster sauce chicken (ho yow gei) is a classic Cantonese broiled chicken marinated in oyster sauce, soy, ginger, and garlic. The marinade caramelizes under the broiler into a glossy savory glaze.

Pan-roasted squab with bing cherry red wine reduction, butter-braised salsify, and wilted spinach. Restaurant-quality French-American game bird dinner for four.

Panfried quail browns the little birds in butter with thyme and ham, then deglazes the pan with fresh white grape juice. A classic French country preparation for game lovers.

Tuscan-style duck ragu for pappardelle with boneless duck, pancetta, chicken livers, porcini mushrooms, rosemary, and white wine. A rich, slow-simmered Italian meat sauce.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Baked chicken with sliced peaches and walnuts in a white wine butter sauce. Fruity, nutty, and golden with a whole wheat flour coating.