Chicken/4 recipes

Whole chicken braised with dried apricots, currants, and apricot brandy until fall-apart tender. Thyme and sliced lemon round out this sweet-savory comfort dish that fills the house with warmth.

Sweet Vidalia onions stuffed with a smooth cornbread, potato, and hard-boiled egg filling, baked until tender. A true Georgia-style Southern side dish.

Speedy ziti tossed with cooked chicken, frozen peas, and a tangy Dijon-lemon sauce made from chicken broth. A 35-minute one-skillet pasta perfect for busy weeknights using rotisserie chicken.

Chicken Czardas with sliced chicken breast, mushrooms, and onions in a creamy yogurt-paprika sauce with sherry, served over noodles. A lighter take on Hungarian chicken.

Be just like Colonel Sanders with these succulent pork chops that are served in a savory sauce.

Mexican-spiced chicken braised with chorizo sausage, vegetables, and raisins in tomato-chili broth. A hearty one-pot dinner garnished with fresh orange slices that bring out the sweetness.

Broiled chicken baked over mushrooms, peppers, and onions in a glossy orange-wine sauce. A citrusy, elegant one-dish dinner with bright flavor and minimal cleanup.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Creamy vegetable soup thickened with instant mashed potatoes and made from frozen mixed vegetables, milk, and chicken bouillon. A pantry-friendly shortcut soup.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Dump chicken breasts, cream of mushroom soup, white wine, and sliced mushrooms into a slow cooker and let it do all the work. Fork-tender chicken in a savory mushroom gravy, hands-free.

Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.

Curried chicken breasts brown flour-dredged chicken in butter, then bake in a fragrant curry sauce with ginger, cinnamon, onion and garlic, finished with lime over rice.

Korean-style grilled chicken thighs marinated in soy, sesame oil, ginger, and honey, served with a cool minted cucumber salad. A bright, balanced weeknight dinner.

Classic Louisiana Jambalaya made with andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) over rice. Traditional techniques for both brown and red jambalaya versions with detailed step-by-step instructions.

Sizzling rice soup combines velveted shrimp and chicken with mushrooms, water chestnuts, and bamboo shoots in a sherry-laced broth, finished tableside with crackling fried rice that hisses on contact. Cantonese restaurant classic at home.