Recipe Sifter

Try making this healthy variation of chicken stock that can be used to make soups and stews.

Crispy breadcrumb-coated chicken baked with onion halves, then served with a creamy sour cream pan sauce made from the drippings. Fork-tender comfort food for 8.

Grilled quartered chicken marinated overnight in Kikkoman roasted garlic teriyaki sauce. A two-ingredient backyard barbecue recipe that delivers serious Asian-inspired flavor.

Southwestern chicken with a brown sugar, lemon zest, and cayenne dry rub, finished on the grill with a beer-mustard basting sauce. Overnight-marinated bone-in chicken with deep smoky char.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Pizza-style chicken meatloaf baked in a clay pot with oregano, pizza seasoning, and Parmesan, topped with pizza sauce, mozzarella, and mushrooms.

White chicken chili slow-cooked with cannellini beans, green chili peppers, and lime juice. Seared chicken simmers all day in the crockpot and gets topped with sharp cheddar.

Slow cooker pot au feu with moose, pork tenderloin, chicken breast, kielbasa, and root vegetables in herbed beef stock. The classic French boiled dinner adapted for the crockpot.

A quick and easy version of chicken pie that uses soft bread crumbs instead of a pastry crust.

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.

Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.

Oven-baked chicken pieces coated in seasoned flour, sprinkled with sesame seeds and lemon juice, then finished with white wine. Simple one-pan dinner with elegant results.

Baked sesame chicken with a sour cream and garlic marinade, then coated in seasoned breadcrumbs and toasted sesame seeds. Crisp outside, juicy inside, no frying.

A medieval English blancmange: tender poached chicken folded into creamy almond milk rice with butter and ground almonds, topped with golden fried almonds. A savory, centuries-old dish brought to life.

A creamy make-ahead filling for chicken broccoli pockets, loaded with cooked chicken, broccoli, mozzarella, and cream of chicken soup. Portion and freeze it now, then stuff into dough and bake hot, golden hand pies.

Slow cooker cheesy chicken quiche with fork-tender chicken breasts topped with a fluffy cheddar-egg batter. Set it and forget it for a hands-off brunch or easy dinner that practically cooks itself.