Recipe Sifter

Old-fashioned braised chicken with carrots, celery, onions, and bell pepper in a creamy milk gravy. Country farmhouse cooking at its simplest, feeding a crowd of 12 from one pot.

Slow cooker chicken enchilada casserole layered with flour tortillas, creamy soup sauce, green chili salsa, sour cream, and melted cheddar. Feeds a crowd of 12.

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.

Chicken Provencale with browned chicken pieces baked over white beans, tomatoes, carrots, garlic, and Provencal herbs. A French country one-dish dinner with cassoulet-style heart.

Clear chicken broth infused with ginger and white wine, loaded with sauteed shiitake mushrooms, napa cabbage, and wilted spinach finished with sesame oil.

Saffron-tinted rice simmered with sautéed chicken breast, garlic, and onions, topped with bright steamed broccoli. A complete one-pot meal in about an hour.

Vietnamese-style chicken braised with lemongrass, chili, fish sauce, and homemade caramel sauce until sticky and fragrant. Sweet, salty, and spicy in every bite.

Grilled chicken soaked in a bold fusion marinade of hoisin, lime, ginger, garlic, and fresh herbs. Sweet, tangy, and a little spicy, this East-meets-West recipe brings serious flavor to your backyard grill.

Honey lemon chicken grilled over charcoal then finished in the oven with a sticky glaze of honey, Worcestershire, and lemon juice. Serve over rice for a crowd.

Two whole chickens simmered with leeks, carrots, celery, and fresh thyme yield a crystal-clear broth and tender diced meat. A from-scratch chicken soup that's worth every minute of the 2.5-hour simmer.

Hot spaghetti tossed with sauteed shiitake mushrooms, fresh ginger, cooked chicken, and wilted spinach in a soy sauce, sesame oil, and chicken broth sauce. A 30-minute Asian-fusion pasta dinner.

Old-school chopped chicken liver with caramelized onions, garlic, hard-boiled eggs, and butter. Kept chunky, not smooth, for the real deli-style texture. A classic Jewish appetizer.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Roast chicken stuffed with oatmeal bread, scallions, mushrooms, and giblets, then coated in more stuffing that crisps up as you baste. The cook snacks while guests wait.

Classic French coq au vin: chicken browned in butter, then simmered with red wine, brandy, pearl onions, and mushrooms. A rustic red wine chicken braise streamlined for the microwave.

A sophisticated chicken in wine that's good enough to telegraph home about.