Recipe Sifter

This cheesy chicken-rice casserole layers tender chicken, sweet corn, and red bell peppers under a bubbly mozzarella blanket. A hearty weeknight one-dish dinner ready in about an hour.

Quick salsa chicken stir-fry with kidney beans, chili powder, and vegetables served over rice. A Tex-Mex weeknight dinner ready in 25 minutes.

Slow cooker chicken cacciatore simmers bone-in chicken pieces with tomatoes, wine, and Italian herbs for 6 hours until fork-tender and swimming in rustic sauce.

Chicken Spectacular is the classic Southern potluck casserole. Wild rice, cream of celery soup, green beans, water chestnuts, and cheddar bake into a crowd-sized dish that feeds 12 with barely any prep.

Cornbread stuffing layers crumbled herbed cornbread with chicken livers, chestnuts, dried apricots, raisins, pine nuts, almonds, and apple. Rich and complex Thanksgiving showstopper.

Chicken and Mushrooms with Basil Garlic Sauce recipe

Enjoy this delicious dish that is simple to make and will easily attract your kids to the kitchen.

The addition of cream cheese makes this quiche wonderfully rich and creamy in t exture.

This is a quick and easy version of a French classic. It has been altered to use no flour and no sugar.

Italian chicken stir-fry with pepperoni, bell peppers, zucchini, red wine, rosemary, and thyme, finished with Parmesan. A fast skillet dinner that blends Italian flavors with stir-fry technique.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

It can't get much easier than this, sprinkle chicken breasts with seasoning and cook. A quick and easy meal for those picky eaters.

Honey roasted chicken quarters glazed with olive oil, orange juice, honey, and paprika. Just 5 ingredients for golden, sticky-sweet roasted chicken with crispy skin.

Chicken thigh chunks and spring onions, skewered and glazed with a honey ginger sauce.

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

Made these chicken tenders for dinner the other night, and they came out quite tasty with very noticeable herby flavor. You can always reduce the amount of herbs to suit your own taste.