Chicken/2 recipes

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

Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.

Roast chicken with 40 cloves of garlic in a French-style white wine pan sauce. Garlic mellows to a sweet, spreadable paste. Pureed back into the sauce for unbelievable depth.

Crustless chicken pie: layers of cooked chicken, celery, parsley, and bread crumbs bound by an egg-and-broth custard, water-bath baked. A vintage savory pudding that uses up leftover roast chicken.

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.

Mushroom bisque made from scratch with a full pound of fresh mushrooms, white wine, chicken broth, and heavy cream. A rich, velvety soup thickened with a roux and cornstarch.

Lean chicken breasts on a bed of spinach, smothered in a creamy Swiss cheese sauce with caraway seeds and a kick of hot sauce. A high-protein, low-fat dinner ready in under an hour.

Traditional Thai green curry with chicken, galangal, kaffir lime leaves, green peas, serrano chiles, and loads of fresh basil in a rich separated-coconut-cream sauce.

Whole wheat-dredged chicken breasts pan-seared in olive oil and butter, finished with a quick port wine pan sauce. An elegant, low-fuss dinner ready in under an hour. Serve over rice with steamed Swiss chard.

Whole roasted chicken glazed with sweet honey and warm curry spices creates crispy golden skin over tender meat. Clove-studded onion inside perfumes the bird as it roasts.

Quick microwave chicken livers seasoned with thyme, sage, and dry mustard. Just four ingredients and 10 minutes for a high-protein, low-calorie meal.

Slow-cooked beets pureed with fresh watermelon and chicken stock into a stunning chilled soup. Just six ingredients create a silky, naturally sweet cold soup with a vibrant magenta color.

Avgolemono, the classic Greek egg-lemon soup with chicken broth and rice. Silky, tangy, and comforting with just four simple ingredients.

Toasted garlic couscous sauteed in olive oil with chicken broth, cumin, and butter. A pilaf-style method that adds nutty depth in under 15 minutes.

One-skillet Thai chicken and rice cooked in peanut butter chicken stock with soy sauce, snow peas, ginger, and red pepper flakes. A 30-minute weeknight dinner with big flavor.

Bacon-wrapped rumaki with marinated chicken livers, water chestnuts, and scallions broiled until the bacon crisps. A retro tiki bar appetizer with soy-sherry-ginger soak.